Last Activity:07-03-2015 9:12 PM
Likes Given: 23
135 Likes on 118 Posts
Posted in thread: Grain bills for German beers from Steve Holle's presentation on 06-26-2015 at 10:13 PM
Interesting. I'd rather use a little Munich or Vienna instead of cara malts. Late hopping makes
sense. American breweries miss the mark when it comes to good German style lagers, I
Posted in thread: Grain bills for German beers from Steve Holle's presentation on 06-25-2015 at 10:42 PM
There's nothing wrong with a little caramel malt in German beers. Obviously Weyermann and the
other German maltsters aren't making all that CaraHell, CaraVienna, CaraMunich and others to
Posted in thread: Why I Wouldn't Drink Sam Adams on 06-20-2015 at 05:48 PM
But I've refused to drink Sam Adams Boston Lager because, well, it's a lager. So by that
reasoning would you also refuse to drink, say, an Ayinger Dopplebock?
Posted in thread: Converting Wheat LME to all grain on 06-18-2015 at 11:02 PM
Hey guys,I have an extract recipe that calls for 6 lbs of wheat LME and I wanted to do an all
grain version. What would you recommend the conversion be for this recipe? I've seen places
that said whea...
Posted in thread: Green Commercial Beer on 06-16-2015 at 02:54 AM
Lots of yeast, critical temperature control during fermentation, filtration (most do) followed
by some cold conditioning in the bright beer tank along with carefully controlled carbonation
will give y...
Posted in thread: Belgian Pale Malt Substitution on 06-01-2015 at 12:47 AM
German malt would be very similar and available, like Weyermann Pale Malt.
Posted in thread: Equal Hop Additions on 05-30-2015 at 12:30 PM
There's no right way or wrong way it's all about achieving the intended effect of the brewer.
Combine that with different flavor & bittering profiles of various hops along with differences
in boil tim...
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
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...