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Old 04-13-2008, 05:30 PM   #11
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Looks like a tasty brew. I'm going to have try that one.

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Old 04-15-2008, 11:04 PM   #12
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So I think I mistook "green" beer with DMS. This was my first brew with pilsner malt and I assumed a 60 min boil and now that I look back, I should have boiled for 90 min. I definitely have a corn flavor to my beer. Will this diminish with time, or will I always have this off flavor? I have noticed that with a slice of lemon the corn flavor isn't very noticeable and will still make a good summer beer.

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Old 04-16-2008, 03:42 PM   #13
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You know there is a band called Hell's Belles out there? They are an all female AC/DC cover band, and believe it or nor, are awesome.

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Old 04-16-2008, 04:47 PM   #14
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Quote:
Originally Posted by drunkatuw
So I think I mistook "green" beer with DMS. This was my first brew with pilsner malt and I assumed a 60 min boil and now that I look back, I should have boiled for 90 min. I definitely have a corn flavor to my beer. Will this diminish with time, or will I always have this off flavor? I have noticed that with a slice of lemon the corn flavor isn't very noticeable and will still make a good summer beer.
Others probably won't notice the DMS as much as you did. Unfortunatley, it's a rather permanent flavor characteristic (in my experience).

AS long as others enjoy it...no worries.

A few rules about Pilsner:
  • Boil hard for 90 minutes
  • Never cover as long as the wort is over 135 degrees.
  • Cool to below 140 as quickly as possible.
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Old 05-18-2008, 06:19 AM   #15
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Hey BM.

I have read other recipes for the Helles and it calls for a lager yeast.

I like the idea of a kolsch. Do you ferment a a little lower temp at all?
Or just like all of your other ales?

Thanks
T

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Old 05-18-2008, 08:14 PM   #16
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Quote:
Originally Posted by tgrier View Post
...Do you ferment a a little lower temp at all?
Or just like all of your other ales?

Thanks
T
i ferment all of my beers (100% ales) at around 66-68 degrees.

An extended cold crash period of about 3-4 weeks after a 3 week fermentation will clean this beer up really well.
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Old 05-18-2008, 08:30 PM   #17
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So I'm back in the game. Made 2 starters on Friday, one with some cleaned/harvested Forbidden Fruit yeast, the other with a new vial of WL Southern German Lager. By the time I was ready to brew yesterday, the FF was chugging along nicely, but the lager hadn't started anything. So I just brewed the wheat and figured I'd see what happens with the lager yeast. This morning, the starter had started (and the Forbidden Wiezen was chugging nicely), so I did brew session #2 for the weekend---the Munich Helles I'd been planning. Somehow I had insane efficiency, though, and my OG is like 1.057 or so. I'm thinking I'll just add some boiled/cooled topoff water, though. I've got it chilling in my fridge right now and when I get down to about 50f I'll pitch.

BM, I like the looks of your recipe. I used 9 lbs pilsner, .5 lb Munich 10L and 2oz Victory (I ordered melanoidin but it didn't get here in time so I subbed the next closest thing I had). I also did a mini-decoction...after 60 mins @ 150f, I pulled a stiff 1/3 of the mash and boiled it for 10 mins, then added it back to the mash to finish conversion for a few mins. I'm not sure if that accounts for my high efficiency...but it'll hopefully add a little malt flavor that the melanoidin would have added.

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Old 05-19-2008, 12:13 AM   #18
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Evan!, I like the idea of a mini-decoction. My next batch of Helles I'm going to do that.

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Old 06-24-2008, 03:14 PM   #19
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I'm brewing this on Saturday. Quite excited to actually. I have a question if this recipe is to be bottled. What are some thoughts on how best to bottle it with also being able to chill it for clarity? My usual process goes something like this:
Primary for a few weeks in the basement at ~65deg. Once bottled I move them to a warmer location ~70-75 for conditioning. After a few weeks of that back to the basement for storage. I move small batches to thr fridge as I need them.
Any thought are appreciated if someone has bottled this beer with decent results.

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Old 09-16-2008, 06:04 PM   #20
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Pulled the first pint today. I brewed this beast at 1.047 and fermented with WLP830 for 6 weeks; 2 weeks at 52, then 4 weeks at 42 (Jamil's method). Pulled the first pint today... hasn't even lagered yet, and it's already wonderful!



I'll definitely have to re-brew this one every year for Oktoberfest. I wouldn't change a thing. It's as good as a Spaten without the skunk.

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