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Old 11-20-2013, 10:15 PM   #91
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With the Eisbock and Dunkel happily bubbling away, time to get some education!

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Old 11-22-2013, 12:21 AM   #92
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Ahhh what are you flying?? FSX is my "other" hobby!

This week I ordered the Bock, Munich Helles, and Pils books from this series and await them in the post with great anticipation! This Kölsch book is certainly on my list to acquire as well; I'll be interested to hear what you think of it.



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Old 11-22-2013, 02:00 AM   #93
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Quote:
Originally Posted by Whippy
Ahhh what are you flying?? FSX is my "other" hobby!

This week I ordered the Bock, Munich Helles, and Pils books from this series and await them in the post with great anticipation! This Kölsch book is certainly on my list to acquire as well; I'll be interested to hear what you think of it.
Boeing 717. Guess Im busted lol As for the books, I read Prost! and the Bock book, felt they were really insightful. Jus finished the Kolsch book and it answered alot of questions I didnt even know I had yet! Anyway, the greatest things Im getting from the be series books is history and mashing/brewing techniques. Starting with my Kolsch beer, I want to start learning how to adjust my water chemistry. Suggestions anyone??
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Old 11-25-2013, 05:00 AM   #94
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One week into the fermentations of the Eisbock and Munich Dunkel, I have raised temp in the chamber from 48 to 50, airlocks bubbling nicely. I finished the Kolsch book, and stopped by my LHBS. The recipe is 9.5 lb German Pilsner 2 row and 1.5 lb German Wheat. Wyeast Kolsch 2565 and Hallertau for hops (gonna calc that now for 60 min and 20 min additions with a goal of 22 IBU). I do plan to attempt to work with my water on this brew to simulate Cologne Germany water. Time to do some more reading. Target brew date is approx 12/21/13.

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Old 12-02-2013, 04:08 AM   #95
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After a week of fermentation at 50, the Eisbock is still goin strong and the Munich Dunkel has almost come to a stop. No idea of gravities yet. I have just raised the temp to 52 for this next week to finish them off. Planning a 2 day diacetyl rest at 64 before racking to secondary.

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Old 12-02-2013, 07:28 PM   #96
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I would make sure to have each of the beers ready for the correct time of year, ie: have the Oktoberfest ready by the end of September (Oktoberfest starts in September dammit, will people please stop celebrating it in mid-October here???). A lot of German beers require extended aging times (other than Hefeweizen).

I need to start planning farther in advance because of this (wanted to do a Schwarzbier for the winter, but that ship has sailed).

You would have to start brewing in 2013 to have it ready ahead of time, but I would do this:

Jan - Rauchbier
Feb - Weizenbock
Mar - Alt
Apr - Kellerbier
May - Pilsner
Jun - Helles
Jul - Kolsch
Aug - Hefeweizen
Sep - Oktoberfest
Oct - Schwarzbier
Nov - Urbock
Dec - Doppelbock

EDIT: I'm an idiot, thought this was a new thread. Sorry!

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Old 12-02-2013, 07:35 PM   #97
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No worries! Yeah, thats the plan. To plan the brews. My Eisbock will be young and green when I taste it in January, my munich Dunkel starts lagering in a week, so I should be pretty much "on schedule" by then. Can you tell me more about a Kellerbier?

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Old 12-02-2013, 07:36 PM   #98
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Quote:
Originally Posted by johnpcook1
No worries! Yeah, thats the plan. To plan the brews. My Eisbock will be young and green when I taste it in January, my munich Dunkel starts lagering in a week, so I should be pretty much "on schedule" by then. Can you tell me more about a Kellerbier?
Or an Urbock?
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Old 12-02-2013, 07:47 PM   #99
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http://ozapfthomebrew.com/

You might want to enter this competition. It’s all German with some styles that are not listed by the BJCP. Entries late August, judging in September, Awards early October in Ft. Worth.
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Old 12-02-2013, 07:54 PM   #100
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Thanks for the heads up!



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