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11-05-2004

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05-24-2015 11:25 AM

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  • Posted in thread: Kolsch Dry Yeast on 05-20-2015 at 12:19 AM
    There is no dry Kolsch yeast. I would agree that the US-05 is as good a choice as any. Use it
    towards the low end of its temp range, call the beer a Kolsch and very few will know the
    difference. Howev...

  • Posted in thread: Witbier and unmalted wheat on 05-20-2015 at 12:03 AM
    Yes, flaked wheat is the choice here. Wits also often feature a portion of oats as well. So you
    could go something like 50% pils malt, 40% flaked wheat and 10% flaked oats if you like.

  • Posted in thread: Kolsch recipe on 05-09-2015 at 02:49 AM
    Old time Kolsch could have quite a bit of wheat but it's optional with modern versions.
    Personally I like about 6% German wheat malt as I think it adds to the overall crispness of the
    beer and gives i...

  • Posted in thread: Metallic and bitter taste - SS Brew Bucket, Star San and oxydation on 05-06-2015 at 12:31 AM
    Well.. From the first time I used S-San and SS Bucket together I noted a strange reaction. Some
    of the metal seems to go away from the bucket. You can see it by applying a scott towel on the
    bucket af...

  • Posted in thread: Yeast Harvest After Gelatin??? on 05-06-2015 at 12:20 AM
    I suppose you could but IMO you want to harvest earlier to get a larger concentration of more
    flocculant yeast. The trub is no big deal. If you are making slants you'll want to wash the
    yeast anyway a...

  • Posted in thread: Helles with ginger? on 04-28-2015 at 12:07 AM
    A. If you are lagering for the first time, make something simple. If you add ginger (cringe) to
    a helles you will have no real idea if you fermented the lager correctly, mashed corrected, or
    whatever,...

  • Posted in thread: Crystal Vs. Cara? on 04-05-2015 at 07:23 PM
    The Crystal and Cara terms describe the same family of malts. The UK and US use the 'Crystal"
    term and Continental malts like German and Belgian use "Cara". The colors are simple to
    exchange. The flav...

  • Posted in thread: Standard English Pale Ale Malts on 03-27-2015 at 10:12 PM
    For starters there isn't one UK pale malt I've tried that wasn't at least very good. Munton's,
    Crisp, Bairds, Simpsons and TF I can vouch for, Greencore I have not seen. I'm partial to Crisp
    and Baird...

  • Posted in thread: Kölsch on 03-26-2015 at 02:14 AM
    Why no Munich?Because a Kolsch (or more appropriately a Kolsch style) should be very light in
    color, have crisp profile and a nice dry finish. Darker, richer malts like Munich will
    interfere with that...

  • Posted in thread: Kölsch on 03-26-2015 at 02:11 AM
    Good to know, I am doing one but it has no Munich, but I'm curious, do you lager your Kolsch?A
    Kolsch is technically an ale but a short term (2-3 weeks) of cold conditioning will reward you.

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