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Old 01-13-2010, 01:30 AM   #31
Ichthy
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Thanks for the advice! I'll try and find some locally. I've never used it before so I'm excited to see how it turns out.



 
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Old 01-13-2010, 02:08 PM   #32
Doc Robinson
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How much of a difference would there be substituting Pale 2-Row for Pilsner?

Also, according to this guy, should this really be classfied as a Kolsch (as opposed to a Munich Helles)?

Quote:
Originally Posted by Tonedef131 View Post
A Kolsch and a Munich Helles are very similar except for the yeast, which essentially defines the styles. So if you are using a Kolsch yeast you should call it a Kolsch.




 
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Old 01-13-2010, 05:26 PM   #33
CharlosCarlies
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Quote:
How much of a difference would there be substituting Pale 2-Row for Pilsner?
It would still make good beer, but there would be a difference IMO. Pilsner malt flavor is really what makes the style.

 
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Old 02-13-2010, 04:15 PM   #34
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Brewed this right at the beginning of january. Pretty much followed the recipe except for using german bock yeast (WLP833). Kegged this a bit over a week ago, I don't think I'm going to be able to give it a proper lagering period, it already tastes too damn good. So far every one of BM's recipes that I've brewed have been a winner.

 
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Old 03-23-2010, 08:15 PM   #35
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I'm thinking about brewing this next week. I don't have a kegging system yet, I bottle everything, so I'm thinking about primary fermenting it for 14 days at about 65 then secondary fermenting in my basement (about 58 degrees) for another 14 days before bottle conditioning in the fridge for a week or so. I've had success using that method with this yeast. This recipe looks fantastic though, I can't wait to try it.

 
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Old 04-03-2010, 09:01 PM   #36
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I'm pretty excited about this recipe. German Helles is one of my favorite styles, and I've always wanted to brew some, but have no means of making a lager, so this might help me get around that! I'm just curious, though, does it still taste like the real deal despite using Koelsch yeast instead of lager yeast? Or is it really more like a Koelsch?

 
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Old 04-09-2010, 02:37 PM   #37
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Im bottling mine tomorrow (brewed three weeks ago). I have the same question - I originally called it a Munich Helles as per the recipe but as it uses Kolsch yeast is it not a Kolsch ? Minor detail I know but technically what is correct ?

 
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Old 05-01-2010, 10:41 PM   #38
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Just stopped by my LBHS yesterday and picked up ingredients for this one.

I'm doing a little tweak... I'm using WLP838 and fermenting/lagering in what will become my keezer. Probably going to keep the rest of it the same (mash schedule, etc) besides doing a 5 gallon batch.

Can't wait... thanks for the recipe!
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Old 05-03-2010, 07:02 AM   #39
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Mines been kegged/bottled (split batch) for three weeks. Regardless of what you want to call it this beer is mighty tasty

 
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Old 06-14-2010, 02:45 PM   #40
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i would like to give this a try but first does anyone know of a comercial version that is similar so i can give it a try and see if i like it. Im in the columbus OH area so it cant be anything to difficult to find.



 
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