Recent content by Edelst0ff

I would not disregard Carapils.

It's a smallish company in Bavaria, LUPI. They also have an eBay presence http://www.ebay.co.uk/sch/lupi72/m.html?_nkw=&_armrs=1&_ipg=&_from= I am sure you can find similar near your locality.

In Die Bierbrauerei, Vol 2, Narziss and Back released data about oxygen intake during various stages in the process. They suggested strongly to do all transfers from below in a system properly bled with degassed water. I doubt however, that decoctions will be beneficial to home brewers...

I hope you did that test with the same yeast ;) It is not uncommon for lager breweries to introduce fresh yeast in secondary. Often this is a secondary strain even. I don't know why adding priming sugar would be necessary since, according to your test, there are still fermentables left...

It's really hard to say. I've seen graphs in Narziss showing 98C. But then he later quotes that 100C is necessary for DMS to split (Die Bierbrauerei: Vol 2). That's a bit of conflicting info, if I may say so. There is the KS Schoko system where wort is barely boiled but the unwanted...

Be careful not to boil too low. That's not desirable either.

For what it's worth, W177 would be your traditional Kölsch yeast. But why speculate? Give them a call, they are very friendly to deal with.

34/70 is the workorse. I totally agree with you that its a de facto reference yeast for these styles. W34/70 however, is only authentic as far as HBW is concerned, since its their catalogue If. I'm currently testing the original. Lets see how this turns out.

If you decoct your problem is to avoid oxygen intake during transfers. This is solved in the same way as transfers to the sparge tun are handled, by gently pumping the grain from beneath. I have no idea how one might do that on a small system.

Oh not at all! On the contrary! Bottle conditioning with "Speise" would produce the best results.

Even though a considerable proportion of the lipoxygenases is destroyed during kilning, more than a third of the lipoxygenases remain activated in the malt. I never tried the Cargill malts. For our styles (Helles, Weizen) the malt is very much in the foreground and the manner in which it is...

LOX is able to split the unsaturated fatty acids in a relatively short time and thereby produce autooxidation products, which can later lead to ageing carbonyls. Even very small amounts of hydroxy fatty acids which find their way in the form of intermediate products into beer represent a...

Hello! Sorry that you got some spirited comments. I value critical thinking and your question is more than apt. The scientific data for the "writeup" (as I prefer to call it) are explained in great detail in the following works which were initially recommended to the "group" (if that's what...

It's weather dependent. I only have the data for German malts. So it's nationwide. Next harvest might be different.

Could be your Malt hasn't gelatinised sufficiently. This years crop needs a much higher temperature (source: Brauwelt). Try your beta/maltose rest at higher temperatures, such as 64-65C -- which is what some maltsters seem to recommend. For maximum effect, I do 10'@62, 20'@65 and 10'@68...