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11-05-2004

Last Activity:

07-06-2015 10:45 PM

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  • 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
    think.Definitely ag...

  • 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
    simply supply...

  • 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
    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...

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