76 replies to this topic

[BlKtRe]

Guv: There was no ill will when I said "If people like you". What I meant and should of said "People with your pallet" and then there wouldn't of been any confusion. If you say less that 1oz of RB in a 10.5g batch is a threshold for you then I guess I cant argue with that. You would be the first person I've ever met that would pick this out of my Pils. 

 

Ken: Sticking to a style as close to interpretation for me is boring. Not saying I don't try to brew to style on occasion. But sometimes its nice to break out of that box even with something as little as turning a beer from bright yellow to orangish/gold and keeping it within 1-2 SRM of difference. I suppose my remark about being harsh was aimed at some comments I felt put me in a situation where I had to defend the use of RB in Pilsner's specifically when noone to their knowledge ever sampled one. I surely didn't mean to turn this thread turned into bickering. 

Edited by BlKtRe, 18 November 2013 - 11:27 AM.

[MtnBrewer]

*Snickers and points at blktre's "pallet"*

[BlKtRe]

*Snickers and points at blktre's "pallet"*

And all you could pick out was the Sterling......

 

*pokes back at your pallet* 

 

lol

Edited by BlKtRe, 18 November 2013 - 11:43 AM.

[positiveContact]

Guv: There was no ill will when I said "If people like you". What I meant and should of said "People with your pallet" and then there wouldn't of been any confusion. If you say less that 1oz of RB in a 10.5g batch is a threshold for you then I guess I cant argue with that. You would be the first person I've ever met that would pick this out of my Pils. 

 

i'm saying it's probably below what i would detect.  i think i could pick out 1 oz in 5 gallons though.

[denny]

i'm saying it's probably below what i would detect.  i think i could pick out 1 oz in 5 gallons though.

 

I once entered and altbier into a comp and it was dinged for having too much roast barley in it.  I used none.

[positiveContact]

I once entered and altbier into a comp and it was dinged for having too much roast barley in it.  I used none.

 

fortunately i'm not a bjcp judge

[BlKtRe]

I once entered and altbier into a comp and it was dinged for having too much roast barley in it.  I used none.

 

So there you have it!

[Big Nake]

Andy, if we were hanging around your house and you asked me to try your pilsner that had some RB in it, I'd probably react the same way in person as I did on the board... hands covering face, asking why you would do that in a pilsner, etc. but I guarantee you that I would drink it and then I would be able to assess it better and make a decision for myself.  I have taken recipes that did not get to a certain SRM level and added debittered black malt, midnight wheat, etc. but those were already amber-ish beers and probably something where I was attempting to duplicate a commercial beer so I had a color to shoot for.  I don't think the idea of using RB in a Pils would just come to me but that means nothing.  Also... with things like debittered black malt, carafa special and MW around, I don't use much RB anymore and I never really liked using it in the first place.  Cheers Brothers.

[positiveContact]

Andy, if we were hanging around your house and you asked me to try your pilsner that had some RB in it, I'd probably react the same way in person as I did on the board... hands covering face, asking why you would do that in a pilsner, etc. but I guarantee you that I would drink it and then I would be able to assess it better and make a decision for myself.  I have taken recipes that did not get to a certain SRM level and added debittered black malt, midnight wheat, etc. but those were already amber-ish beers and probably something where I was attempting to duplicate a commercial beer so I had a color to shoot for.  I don't think the idea of using RB in a Pils would just come to me but that means nothing.  Also... with things like debittered black malt, carafa special and MW around, I don't use much RB anymore and I never really liked using it in the first place.  Cheers Brothers.

 

certainly if color was my goal i'd go low risk and use something dehusked.

[BlKtRe]

Andy, if we were hanging around your house and you asked me to try your pilsner that had some RB in it, I'd probably react the same way in person as I did on the board... hands covering face, asking why you would do that in a pilsner, etc. but I guarantee you that I would drink it and then I would be able to assess it better and make a decision for myself.  I have taken recipes that did not get to a certain SRM level and added debittered black malt, midnight wheat, etc. but those were already amber-ish beers and probably something where I was attempting to duplicate a commercial beer so I had a color to shoot for.  I don't think the idea of using RB in a Pils would just come to me but that means nothing.  Also... with things like debittered black malt, carafa special and MW around, I don't use much RB anymore and I never really liked using it in the first place.  Cheers Brothers.

 

Unless I told you about the RB while drinking it wouldn't even be a topic other than the fact of you oggling a pretty colored beer....

 

I haven't used RB in a long time either for the same reasons as you. As a matter of fact with MW I've gotten away from the Carafa's too. 

[Big Nake]

Unless I told you about the RB while drinking it wouldn't even be a topic other than the fact of you oggling a pretty colored beer....

 

I haven't used RB in a long time either for the same reasons as you. As a matter of fact with MW I've gotten away from the Carafa's too. 

MW is the boss.  I admit that I have not tried Carafa Special yet but I plan to shortly.  When I was a newbie brewer and wanted to make a "Red" beer, someone told me to try using some crystal and RB.  I tried and failed... got a sort of brownish-amber thing so I think I jacked up the RB to about 6 ounces in 5 gallons.  Mmm, Ashtray Amber Ale!  Ever since I have been squeamish about it.  But I'm also more patient now so I could probably make a nice beer with RB, let it age a little and have it come out nicely once its had the chance to smooth out. 

[Stout_fan]

Late to the controversy as usual:One thing that has helped me tremendously in lagers is pitch rate.So I can either make 10l of starter or 25 gal of sessionable (10°P) steam (forgive me Fritz) blonde hybrid beer.Having done both, I like the later better.The blonde allows post fermentation flavoring by a number of methods.Grab the yeast out of the conical wash, rinse, repeat.Seriously, after washing, I shoot it with a quart or three of canned Pilsner wort, to get it going and throw (gently) the Erlenmeyer into the lager fridge, already set at the correct temp.I use ice water and a sump pump for a secondary cooling loop. Spraying the outside of the BK with water also helps coot it off fast.When I get the wort to a smidge (technical term) below the ferment temperature, I split the 13 gal wort between three cornies, fitted with airlocks.After schlepping them to the lager fridge, I pitch the yeast and calculate 2/3 and 3/4 fermentation complete points for my refractometer.After a week, I start monitoring the SG every day or two. I'm at diacetyl rest in typically 9 days and kill the fridge, allowing a rise to room temp.Last batch was 2001 Wyeast Czech Lager.And having:1. done all that yeast growing once2. sanitary cornie kegs3. possessing a few quarts of canned Pilsner wort.Waking the yeast up with a quart in each cornie, cooling to lager temp, a second batch is no problem. I suppose a third or fourth would be just as easy.

Edited by Stout_fan, 30 November 2013 - 08:09 AM.

[djinkc]

Ordered some 2278 today.

[denny]

Ordered some 2278 today.

 

Got my G. pils boiling now with Spalt FWH, Mt. Hood bittering and Hallertau Mitt. at flameout.  5 qt. starter of 2278 sitting in the fridge.

[Mya]

Got my G. pils boiling now with Spalt FWH, Mt. Hood bittering and Hallertau Mitt. at flameout.  5 qt. starter of 2278 sitting in the fridge.

damn that sounds delicous

[BlKtRe]

Motueka is nice also.

[Mya]

Motueka is nice also.

indeed, very nice in a Pils/ner