HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > BUY THIS BOOK - period




Reply
 
LinkBack Thread Tools Display Modes
Old 03-23-2006, 07:41 PM   #21
BlightyBrewer
Feedback Score: 0 reviews
 
BlightyBrewer's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Leicestershire, UK
Posts: 710
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Baron von BeeGee
Egads! A Pap-smear!




I use that one whenever I can because it's all I've got.
Burn him! Burn him!


__________________
Beer....the Duke of all Beverages.
BlightyBrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 07:54 PM   #22
Baron von BeeGee
Beer Bully
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Kaiser
But I don't like how he focuses at the homebrew completion entries so much. Though these entries may match the styles, they don't really define the styles.
Agreed there. However, I think it's still good information to include (just expand the commercial information). The apparent simplicity of the recipes that win competitions was eye-opening for me. Most styles seemed to average 2-3 grains max per recipe.

I am still studying German Wheat Beers, but when I finish I'm eager to compare and contrast between GWB and the wheat beer section of DGB (the non-American wheat portions, anyways).


__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 07:55 PM   #23
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 8 Times on 7 Posts

Default

Agree with all the praise for Designing Great Beers--if only it covered Belgian styles, though.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

Last edited by cweston; 03-23-2006 at 08:16 PM.
cweston is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 08:00 PM   #24
barleypopmaker
Feedback Score: 0 reviews
 
barleypopmaker's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Manitowoc, WI
Posts: 57
Liked 4 Times on 4 Posts
Likes Given: 7

Default

I agree, DSG is awesome. As a matter of fact I have toted it to work with me today and it is sitting right here on my desk. I also wanted to toss in this must have for the intermediate to advanced brewer.

It will help you out tremendously.

__________________

Jason Johnson -
www.barleypopmaker.info

Beers currently on tap from Myfa King Ales and Lagers: Sessionable Wheaton American Ale (A.K.A White IPA/Session IPA), Spiced Winter Ale, Barleywine Style Lager
In Primary: American Pale Ale

barleypopmaker is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 08:10 PM   #25
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Baron von BeeGee
Agreed there. However, I think it's still good information to include (just expand the commercial information). The apparent simplicity of the recipes that win competitions was eye-opening for me. Most styles seemed to average 2-3 grains max per recipe.
For many german beer styles, a majority of the character of the beer is determined by the mashing work. Authentic German mash schedules are almost always step mashes (decotion or heated infusions). This is especially true for southern german beers, where the emphasis is on the malt.

I'm planning to have 3 ingredients in my Oktoberfest: Pilsner, Munich and Hallertauer. But the mash is going to be tripple decoction with 2 saccrification rests. The complexity just shifted from the grain bill to the mash schedule.

Kai
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 08:22 PM   #26
Baron von BeeGee
Beer Bully
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Kaiser
I'm planning to have 3 ingredients in my Oktoberfest: Pilsner, Munich and Hallertauer. But the mash is going to be tripple decoction with 2 saccrification rests. The complexity just shifted from the grain bill to the mash schedule.
After just a couple light readings of GWB I'm pretty much of the opinion that a decoction is required for an authentic representation of German wheat beers. I'm not saying I could taste the difference between a single-infusion hefe and a single decoction, but maybe I could...I need to find out. If I spin the Aventinus again I will most likely do a double decoction. Once the last one is ready (apparently in ~3 months according to what I have read) I'll evaluate the effect of a single decoction.

Need to find out how DRB's dunkel that was decocted came out...
__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 08:30 PM   #27
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Baron von BeeGee
After just a couple light readings of GWB I'm pretty much of the opinion that a decoction is required for an authentic representation of German wheat beers. I'm not saying I could taste the difference between a single-infusion hefe and a single decoction, but maybe I could...I need to find out. If I spin the Aventinus again I will most likely do a double decoction. Once the last one is ready (apparently in ~3 months according to what I have read) I'll evaluate the effect of a single decoction.

Need to find out how DRB's dunkel that was decocted came out...
I have done to few batches to actually provide a decoction vs. infusion comparison. Currently I have a doppel bock that was double decocted. Come May I will have the tripple decocted Maibock ready. Both beers were mashed towards a high FG, which already gives them some additional maltiness and makes it hard to compare them to a single infusion mashed ale.

Kai
__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 10:49 PM   #28
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,957
Liked 80 Times on 71 Posts
Likes Given: 1

Default

I'll probably end up getting it sooner or later since I already own these:

  • 50 Great Homebrewing Tips – David Weisberg
  • Beer Captured - Tess & Mark Szamatulski
  • Beer Lover’s Rating Guide – Bob Klein
  • BierErleben – Privater Brauereien – Weihenstephan, Munchen
  • Big Book O’Beer – Duane Swierczynski
  • Brew Classic European Beers At Home – Graham Wheeler and Roger Protz
  • Brew Like A Monk, Trappist, Abbey, and Strong Belgian Ales – Stan Hieronymus
  • Brew-Master’s Bible, The – Stephen Snyder
  • Brewmaster’s Recipe Manual – Stephen Snyder
  • Clone Brews – Tess & Mark Szamatulski
  • Complete Joy of Home Brewing, The New, 2nd Edition – Charlie Papazian
  • Complete Joy of Home Brewing, 3rd Edition – Charlie Papazian
  • Evaluating Beer – Brewer’s Publications
  • German Wheat Beer – Eric Warner – Classic Beer Style Series, #7
  • History of German Beer, The
  • Home Brewer’s Companion – Charlie Papazian
  • Homebrew Favorites – Karl F. Lutzen and Mark Stevens
  • Homebrewer’s Recipe Guide, The – Patrick Higgins, Maura Kate Kilgore, and Paul Hertlein
  • Kolsch – Eric Warner, Classic Beer Style Series, #13
  • Making Mead – Bryan Acton and Peter Duncan
  • Microbrewed Adventures – Charlie Papazian
  • More Homebrew Favorites – Karl F. Lutzen and Mark Stevens
  • North American Clone Brews – Scott R. Russell
  • Radical Brewing – Randy Mosher
  • Using Hops, The Complete Guide to Hops for the Craft Brewer – Mark Garetz
  • Yeast Culturing for the Homebrewer – Rog Leistad
__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 11:10 PM   #29
Mindflux
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: Pflugerville, TX
Posts: 245
Liked 2 Times on 2 Posts

Default

Cancel that order and order them both from buy.com .. they're beating out amazon by 10% on all books. I got DGB and some others from them. Now that I think of it I need to check on another order.

Quote:
Originally Posted by JimiGibbs
Based on these great recommendations I just ordered it .... Also ordered the Papazian book which I have been wanting for a while. I already have How to Brew by Palmer which I have found very useful in starting out. Best of all I got both of them delivered from A for $25.
Jimi
__________________
Mindflux is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2006, 11:11 PM   #30
Dude
Will work for beer
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 33 Times on 25 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Mindflux
Cancel that order and order them both from buy.com .. they're beating out amazon by 10% on all books. I got DGB and some others from them. Now that I think of it I need to check on another order.
Going through a link on this site helps add profits to our server upgrade though--so stick to Amazon.


__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
rest period and doppelbock kit from AHS Powchekny Beginners Beer Brewing Forum 3 03-26-2008 06:57 PM
Lag period - pro's and con's The Bone2 Beginners Beer Brewing Forum 7 01-17-2008 02:08 PM
cool keg and condition period, calman Bottling/Kegging 8 03-06-2006 09:35 PM
Fermentation period jettaman Beginners Beer Brewing Forum 27 12-16-2005 11:52 PM