Recent content by Knox

Hey @Protos, Long time no see. I have been looking into the low attenuation both experimentally and asking around older Danish brewmasters, primarily from Carlsberg. Here is what I have found regarding the low attenuation. From my talks with two Carlsberg brewmasters, one who worked in Carlsberg...

Happy to hear that it is tasty and goes down quickly! Looks really pretty :) Regarding the bitterness, you need to remember that around 17 IBU against 1043 SG you are almost at 0.5 BUGU. Fun fact, at work we tested the IBU of Carlsberg and it was a disappointing 10 IBU (calling it a pilsner is...

First of all, what a beauty! The colour is really spot on. We often call this slightly darker then Pilsner lagers for Classics here in Denmark. I am surprised of the slightly high finishing gravity. But I can see it is a 72% attenuation rate, so it fits with the data sheet of the yeast. As for...

Malt prices in general has gone up. At work we have seen an increase of 50-65% in price across the mass manufacturers. Castle, Weyermann and Viking. When I was at their Danish site, the before mentioned production lead and I were talking, he mentioned they couldn't get enough malt for the rest...

Sounds like they butched some batches and made a product out of it. Nothing too surprising, I have been to their Danish site and one of their production leads asked if I was interested in taking some 120 EBC munich (Not really munich at that point is it now) off their hands, their thermostate...

I think the Lithuanian bread yeast would work fine in a gammeltøl or a daily beer as provided by Sørine. As long it doesn't provide too many banana-y flavours. I have read many notes from newspapers and brewing logs that banana aroma or flavour wasn't well recieved by the Danish public. I was...

Hey Jeff, Happy to see you tried out the Bitterøl, and hey, having a small beer is always great to have on tap. :P To me Bitterøl have always felt a bit like a small bock mixed with a traditional stout.

I apologize for the late response! I didn't notice the question here at the bottom! You are right it was first commercially available in 1989, but I think the flavour and aroma profile is close to that of Saaz and Tettnanger, maybe a bit muted in comparison to the two of them. That is what I...

There are three things you need to be aware of with a yeast brick. 1. Remember to check if the brick arrives vacuum sealed. If it is broken return it. You have no idea what might snuck in there with the yeast on its way to you. 2. Have a facility that can store the yeast optimally. I believe...

Great to see the results @Protos, I have long awaited them. I am happy you enjoyed my translations and interpretation of the beers. That is my new favourite term! :) I have found that with noble hops, old American varities and classic British hops, low hopping rates often produce a more...

I would give your fermenting wort a taste. See if some funky bugs decided to live in it and if the raw wort flavour has gone away. Because if it hasn't the yeasts are probably experiencing a hard time fermenting the wort as it stays very dense as they move around in it. I wouldn't be too scared...

Sorry for not being clear. Sweetness has a threshold before being detectable, I don't remember the total amount. But when I was taking my brewing course we had to taste to worts with the same gravity but made in various batch sizes. This was to illustrate that you can't simply scale a recipe 20x...

The murky part sounds like a lot of starches were left in the finished wort. A way to getting them to floc is to simply boil some more. As for your lack of sweetness, what was your cold wort volume? Because 1.033 in 5ls tastes very different from 1.033 in 20ls. :)

Hey, sorry for the late reply. I haven't had the time to check the forums. I am doing a few different projects with a museum and work is ramping up for the summer. Back to the reply at hand. Your recipe is pretty spot on for a Grodziskie and your process seems fine as well. My only two comments...

I use distilled vinegar and lye for my cleaning needs, and alcohol for sanitation. I used star san when I started homebrewing, but quickly turned to alcohol as it was cheaper and more available to me.