Bohemian Pilsner Show Notes

Latest revision as of 23:33, 16 November 2010

This is a summary of an episode of The Jamil Show.

Notes

Segment 1

• [The Brewing Network] is proud to present [The Jamil Show] with hosts Jamil Zainasheff and Jon Plise
• 1:00 Jon Plise is introduced as the California homebrewer of the year. Jamil Zainasheff is introduced as the back to back homebrewer of the year.
• 2:00 Jamil Zainasheff jokes about the number of "John"'s he knows.
• 3:00 Jamil Zainasheff let's us know that Thomas John Crapper invented the John.
• 3:30 Jamil Zainasheff talks about how his book, [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew], and his column in [Brew Your Own] are keeping him busy.
• 4:00 Jamil Zainasheff talks about how he has been sending around chapters of [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew] to his friends and having them help him fix his errors.
• 5:00 Jamil Zainasheff talks about how there are products out there that he likes and doesn't like. He says that he will tend not to mention products that he thinks are garbage. He does this because there is always someone out there that loves it. Jamil Zainasheff goes on to talk about how one such product for him is the racking cane. He only uses a tube to rack his beer between containers.
• 6:30 Jon Plise can't believe that Jamil Zainasheff doesn't use a racking cane. Jon Plise goes on to mention the steril siphon starter.
• 7:00 Jamil Zainasheff says that if you have something that is working for you, then don't change your method.
• 7:40 Jon Plise says there are products that he doesn't stock in his show room because he knows it is bad and it shouldn't be used.
• 8:00 Jamil Zainasheff names himself the [Kunta Kinte] of brewing. Justin Crossley almost loses it.
• 9:40 Jon Plise tells us about the Bohemian Pilsner Style
  • Bread, Toasty, Malty
  • Highly Carbonated
  • Refreshing
• 10:30 Jon Plise recommends trying this at Trader Joe's.
• 11:00 Jamil Zainasheff says you need to be carefull. You need to get a fresh sample. It is easy to get an oxydized sample. Some people will recognize this as a caramel note.
• 12:30 Jamil Zainasheff says he generally steers away from water adjustments. But on this beer, you want a soft presence. You can do this by using soft water. Do not use pure RO/deionized water. Use 25% - 50% tap water. The rest will be RO/deionized water. You need calcium for the yeast to flocculate.
• 14:39 Break

Segment 2

• 15:00 This is [The Jamil Show]
• 15:45 Lot's of great information in the beer community has come from [George Fix].
• 16:30 Jamil Zainasheff says that [George Fix] was the most wonderful guy. A big bear of a man.
• 17:30 Jamil Zainasheff says that he followed [George Fix]'s techniques he had posted and entered beer into a competition and won first place. [George Fix] won second place. Jamil Zainasheff shared his appreciation of his writings and how he used his techniques to improve his beer. [George Fix] was just thrilled that someone has learned from him. Jamil Zainasheff says it would be a great thing if everyone could take that attitude.
• 20:25 Jamil Zainasheff says that all the information that they are giving out is being passed along from others that they have learned from in the past.
• 20:40 Jon Plise gives a "cheers" to [George Fix]
• 21:00 Recipe: OG 1.056, FG 1.016, 70% attenuation, 40IBU, 5.3ABV. Details of the recipe can be found in [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew]
• 21:30 Jamil Zainasheff says that the High IBUs are not as noticable with the soft water.
• 22:00 Jamil Zainasheff says that a cheap source of RO water is the water kiosks in the stores.
• 22:30 Grist consists of continental pilsner and carapils, mashed at 154F
• 23:20 Jamil Zainasheff says that a 90 minute boil to reduce the effects of DMS in your beer.
• 23:37 Jamil Zainasheff says that he uses Saaz as the only hop in the beer. Four additions: 60 minutes; 30 minutes; 10 minutes; 0 minutes. 40 IBUs.
• 24:45 Jon Plise asks Jamil Zainasheff how it is possible to get such a malty flavor in this beer?
• 25:45 Jamil Zainasheff the following yeasts to use for this beer: WLP800; Wyeast2001

Segment 3

• 27:00 Now back to [The Jamil Show]
• 27:30 Justin Crossley gives Jon Plise some flack for dancing on the radio when nobody can see it.
• 28:00 Jamil Zainasheff give the pitching rate for the beer. You can always us the [Yeast Pitching Rate Calculator (TM)]
• 28:21 Jamil Zainasheff says he uses the modified Narcis fermentation, going for 44F to 50F. Do this can minimize diacytel production.
• 28:52 Jamil Zainasheff to carbonate to 2.5 volumes
• 29:00 Jon Plise asks Jamil Zainasheff if a diacytel rest is needed.
• 30:00 Jamil Zainasheff says that the colder you start out in fermenation, the less diacetyl is produced.
• 31:30 Jon Plise asks about minimizing sulpher production. Does starting cold eliminate that?
• 32:00 Jamil Zainasheff says that all lagers produce sulpher. He says that one way to drive off those compounds is to have a high level of activity during fermenation. One way he does this is by having a fermwrap used in conjunction with the refridgeration.
• 33:40 Jon Plise asks Jamil Zainasheff what his lag time is when starting so cold.
• 35:00 Jon Plise asks Jamil Zainasheff if you can over oxygenate a beer? Like if you see no activity after 12 hours and add some more to get it going. Jamil Zainasheff says that he does not add any additional oxygen in his beers after they start.
• 36:00 Jamil Zainasheff talks about the process of pitching so much yeast in your beer that it does not need to multiply to ferment the beer. Jamil Zainasheff's opinion was that the beer was too clean when he did that.
• 37:15 Jon Plise asks Jamil Zainasheff how he would choose his base malt. Jamil Zainasheff says that Durst, Durst Turbo, and Weyerman are all great malts. Jamil Zainasheff says that he would choose what ever is the freshest. Choose what your local homebrew shops carries and has a good turn over on.
• 38:45 Jamil Zainasheff says that you need to support your local homebrew shop. Saving a few pennies on a sack of malt is not how you support your local homebrew shop.
• 39:38 Jamil Zainasheff says that you need to have a consistancy of ingredients. Don't switch up your pilsner malt. Get used to it. People worry to much about finding a particular brand.
• 40:38 Jon Plise asks Jamil Zainasheff if you don't have German Pilsner, can you use American 2 Row? Jamil Zainasheff says you can use what ever you want, but it is not going to give you the same flavor.
• 41:00 Jamil Zainasheff talks about Durst Turbo malt. He compares its conversion speed to Justin Crossley visiting his prostitute.
• 41:44 Jamil Zainasheff says you can still do single infusion with lesser modified malt.
• 42:45 Jamil Zainasheff talks about how he likes to keep down the length of the brew day and mash times. 147-149: mash for 90 minutes. He recommends a 60 minute mash for this beer.
• 44:00 Jon Plise asks Jamil Zainasheff if we need a mash out. Jamil Zainasheff says you can, but you don't really need to.
• 45:00 [Jamil Zainasheff]] says the trick on this beer is going with the softer water.
• 45:15 Jamil Zainasheff compares this beer to the German Pilsner.
• 46:00 Justin Crossley asks Jamil Zainasheff what are the differences between a Bohemian Pils and a German Pils.
• 46:37 Justin Crossley asks how to get rid of acetylaldehide. Jamil Zainasheff says that it is always there. It is part of the process of creating alcohol. You just want it to be all gone by the end of fermentation. Jamil Zainasheff says that one of the worst things you can do is to chill the yeast down when you think it is done, but it is actually cleaning up those green apple flavors.
• 48:25 Jamil Zainasheff gives a recipe review
• 49:20 [Jamil Zainasheff]] says to "Ferment that bad boy" and "Lager that bad boy"
• 50:00 Justin Crossley says the next show is a specialty beer.
• [The Jamil Show] has been a production of [The Brewing Network]. Please send questions for Jamil Zainasheff to jamil@thebrewingnetwork.com. [The Jamil Show] airs live every other monday, 10am Pacific, 1PM Eastern here on [The Brewing Network]