Recent content by monkeymath

An unfiltered Helles straight from the Lagerung tank at Private Landbrauerei Schönram. Maybe I was simply drinking with my eyes, but it did seem much more complex than the filtered counterpart. Too bad they don't offer it commercially :/

I had actually started a similar thread a while back: Thread 'Grant a glance at your glassware' Grant a glance at your glassware

The thing about phenolics is true for the White Labs version of a Yorkshire yeast (WLP037), but not the WY1469 that was being discussed. Definitely POF-, and an amazing yeast. Just making sure people don't shy away from that yeast ;) If I get back into a reasonable rhythm of brewing, I'll...

Oh wow... yes, I would indeed consider many of these largely indistinguishable. Many people will demonstrate strong opinions on using one or the other, but I have yet so see anyone prove they are actually able to taste a difference in a blind tasting... Group A Chit Barley Flakes Chit Wheat...

I got the impression their domestic sales were mostly specialty malts and Sinamar, an extract used to give beer a dark colour with little to no flavour impact. But, as I said, anecdotal.

Now this is entirely anecdotal, but from what I've read and heard (e.g. Jeff Alworth), there aren't a lot of German breweries that choose Weyermann for their base malts. Not even in Bamberg, no. Sadly, it's very hard to buy on a homebrew scale from maltsters other than Weyermann or Bestmalz...

This post made me smile :) In fact I recommended the yeast earlier in this thread and you said you hadn't tried it yet. Well, I'm glad to hear that you also enjoyed it! Short anecdote about my experience with the style: Of all the ~100 beers I've brewed, the highest praise that any of them has...

Please don't take this the wrong way, but if your goal was to brew "to style", which I understand as "resembling the classic examples of the style", then why did you brew it to 5.5% abv? All the German examples I could find are at most 5% abv. I'm not trying to criticise you or anything, I just...

Well, unmalted grains are an unlikely ingredient in a German brewery, I suppose. And Schumacher actually _did_ seem pretty sweet to me.

The "No Munich malt" bit refers to the base malt named "Munich malt". CaraMunich is, in fact, one of two caramel malt options suggested in the recipe (as an "either or").

Yeah, well, Schumacher Alt for one is insanely heavy and full-bodied for a beer that clocks in at only 4.6% ABV, so I'd be surprised if it wasn't chock-full of caramel malts. (It's listed as 11°P StW, which translates to an apparent attenuation of roughly 78%, just FYI.) In the book "The...

I finally brewed up my intentionally simple bitter or pale ale or whatever you wanna call it. I'll be bottling it (yes, "booh!", I know) and I'm wondering if and how I could use some of the leftover homemade invert sugar syrup (see this post...

Since I always jump between various styles and never make the same thing, I have a tendency to attempt to incorporate every trick into my brews - and then struggle to really learn anything from my experiments. I plan to brew a bitter using the homemade "invert no2"-ish sugar syrup I made earlier...

That's funny. I have read in a number of places that M36 was slow to start, whereas others say it took off quickly. Last week I bottled a stout made with M36 where fermentation kicked in after only 12 hours. Which is faster than any fermentation I've had with dried yeast iirc (I haven't used a...

I'm currently in Prague and I think it's still quite popular around here. They also get insane malt character from pilsen malt alone - which is probably the result of a combination of the local barley, the malting methods and the mashing in the brewhouse. With your homegrown, homemalted barley...