EdWort

Recipes 

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

Follow me on Twitter

drunkatuw

Recipes 

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.

ColoradoXJ13

Recipes 

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.

BierMuncher

Recipes 

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.

__________________
*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

tgrier

Recipes 

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

__________________
T Grier
Austin Texas

My Brew Status Page -

BierMuncher

Recipes 

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.

__________________
*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

Evan!

Recipes 

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.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

BierMuncher

Recipes 

Evan!, I like the idea of a mini-decoction. My next batch of Helles I'm going to do that.

__________________
*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

cwhill

Recipes 

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.

__________________

Quote:

Originally Posted by Revvy ...I still stare lovingly at my fermenters every day.

**********************************
There are two rules for success in life:
1. Never tell anyone everything you know
2.
**********************************
Primary: Air
Secondary: Air
Bottled: BierMuncher's Centenial Blonde,Oatmeal Stout
Kegged: Centenial Blonde
On Deck:

Saccharomyces

Recipes 

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.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]