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Join Date:

06-18-2008

Last Activity:

05-03-2012 3:04 PM

4 Likes on 3 Posts 

    ABOUT ME

  • Poland, EU
  • Milk Stout, Roggenbier, German pils
  • Dubbel
  • Mild, Brown ale, Weizen, Dunkelweizen, Bohemian Pils
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Jopenbier experiment on 07-27-2011 at 06:32 AM
    I'm trying to recreate an old german bier, Danziger JopenbierThere is little data about it, we
    know that the beer was huge in extract (> 40 Plato), lightly hoped, very long boil (>20h),
    spontanous fer...

  • Posted in thread: Autolysis Myth - BUSTED on 05-16-2011 at 04:34 PM
    I'm sorry, I have to de-bust the autolysis myth. Autolysis exists. This comes from a
    competition scoresheet of my German Pils (rude translation):... the beer is generaly very
    correct, except for stron...

  • Posted in thread: Starter myths on 10-19-2010 at 01:12 PM
    I had and interesting discussion with my friend microbiologist, and he told me some
    interestingng things about yeast, that contradict some "common wisdom" about starters, for this
    post I will call the...

  • Posted in thread: Repitch: Strong->Strong or Strong->Small->Stong on 09-25-2010 at 09:05 AM
    Thank you all for your advice.I have time, so I think I will make a starter at 1.040 with a
    spoon of slurry, 1 Liter; plus I will add some 50 ml of slurry. That should be plenty for 1.080
    beer.Whateve...

  • Posted in thread: Repitch: Strong->Strong or Strong->Small->Stong on 09-23-2010 at 07:49 PM
    I want to harvest slury from a Dubbel (~1.065) and repitch it into a Golden Strong (~1.080). I
    wonder, maybe it would be better to make a smaller beer (~1.050) between those two batches, to
    give yeast...

  • Posted in thread: Bottle conditioned beer = no diacetyl? on 09-14-2010 at 03:01 PM
    I gained some interesting experience during last year:I made a Pilsener and I sent it to a
    competition when the beer was 3 months old. On the scoresheet I got comment "strong
    diacetyl".Now, after anot...

  • Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 06:13 PM
    OK, thanks. I start cooling it down.

  • Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 02:58 PM
    How long was it that warm? During primary fermentaiton or aging?Overnight, and it is still
    around 95F.The beer is on secondary, 12 days after pitching yeast, 7 days after racking &
    pitching "bugs"

  • Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 11:32 AM
    I've heated my Ouid Bruin fermenter up to ~100F (accident - temp. controller issue).Will all
    the bugs from Belgian Sour Mix survive this temperature?And what now - shall I cool it down
    slowly or as fa...

  • Posted in thread: My first Berliner on 08-31-2010 at 11:01 AM
    I have a question about further processing - does the Lactobaccilus flocculate and leave some
    kind of "yeast cake" that I can reuse for souring another batch of beer (like Oud Bruin for
    instance) ?Nob...

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