Recent content by ferventbrewer

Andechser Doppelbock - Recipe Inbox x Brandhorst Edith <[email protected]> 11:40 AM (56 minutes ago) to me Dear Mr Jackson, Thank you for your kind interest in our Andechser Doppelbock. Unfortunately – it is secret. Due to basic consideration we are not allowed to give you...

I use salts in the mash to adjust pH and the kettle to adjust to taste. Adjust sparge water pH with acid because some salts will only dissolve in the mash/wort.

Nice write up. Reminded me I've been wanting to try this and gave me all the information I needed to start. Just placed an order for < $20 to get started, thanks!

@Aristotelian Great answer that makes logical sense. Thanks.

@TheHairyHop Good questions, I was wondering the same thing.

A 5 gallon batch. Also I just realized that beersmith expects you to calculate the boil hop addition time with whirlpool time added in. Thanks for the links.

I just bought a whirlpool arm and pump and did my first whirlpool making an IPA. I tasted the beer last night and it's extremely bitter, to the point where you can't really pick out any pleasant hoppiness, only bitterness. I planned the recipe will all late hop additions + whirlpool...

Is that because of more tannins at a higher pH giving a porter/stout more mouth feel?

When attempting to hit the optimal 5.2-5.3 pH range in your mash, when is it important to hit that number? Does your mash need to be at pH 5.2 for 60 minutes, 45 minutes or does it just need to end up at 5.2 after 60 minutes? I'm surprised I can't remember reading this anywhere. I check...

Any update on the Brett cleaning up the vomit smell? I have done the same thing and it smells absolutely awful. The taste is so harshly sour I don't expect to be able to drink it. Should I still try Brett or just dump it?

Thanks for the update! I'm going to brew this but I might leave the chocolate out and increase the 120 to avoid any roasty notes (http://byo.com/malt/item/1172-munich-dunkel-style-profile). I plan on using the Southern German Lager yeast and doing a three step lager fermentation. Thanks so much...

followed by long

That's great, I look forward to your stats! That Eisbock is going to be like candy!

Hey NuclearRich, I was just wondering if you've brewed this recipe since and if you would recommend any further changes to recipe or process? I've brewed plenty of ales but this will be my first lager so I want to do everything I can to get it right. Thanks!

Thanks everyone for replying. These are dry and sprouting so the theory about them being started in water seems spot on. They are also firm not spongy so maybe they're Okay. I just don't want to start out with rhizomes that will be introducing something to my second years already in the ground...