Recent content by Goetinger

Too late now, but my LHBS recommends all separate brew-ware for a brett beer. They comment on how easily a sacc beer can be contaminated by a recently brewed brett beer. Apparently, even fermenting in the same room as a recently brewed brett can cause contamination. I'm not sure if I believe it...

Too late now, but my LHBS recommends all separate brew-ware for a brett beer. They comment on how easily a sacc beer can be contaminated by a recently brewed brett beer. Aparently, even fermenting in the same room as a recently brewed brett can cause contamination. I'm not sure if I believe it...

so I fermented at 50 for 3 weeks, bottled, carbed for 3 weeks, and i still get a strong acetaldeyde flavor. I am trying to lager the bottles in the fridge for several weeks to see if it helps. The acetaldehyde was not there prior to bottle priming, so not sure what is going on.

Hi all, I am confused.... So here is my process so far: -brew wort -cool wort to 60 degrees - pitch 1/2 liter of WLP838 slurry from old batch - glass carboy is placed in an ice-bath cooler at 50 degrees until krausen starts disappearing (usually 2 weeks) - stop dropping daily ice...

If you ferment your starter at lager temps and use an air lock (after aeration), can't you just skip the cold crash and dump the whole starter into your wort? I have tasted my lager starter beer fermented at lager temps, and do not identify any off-flavors. Heck, I have even boiled the wort in...

Thanks for the feedback. Do you need to carb a lager at lager temp, or is room temp OK? Corn sugar or DME?

Hi all, Looking for ideas on making a super-dry pilsner. I am thinking: 100% Best pilz malt - 1.045 OG 148 degree mash WL Budjovice czech pils yeast Any other suggestions?

Thanks bigfloyd. Do I need to carb the bottles at room temp after bottling?

forgive me for my ignorance. What is torpor?

Hello all, I have heard from several sources to drop the temperature slowly when lagering. What is the purpose? I have a pilsner that fermented for 3 weeks, a diacetly rest for 2 days, and is now back in the cooler at 45 degrees. I cant get it any colder. I can bottle the beer and store...

I love the subtle taste of herzbrucke. Seems to get more pronounced as the beer ages. In terms of salt additions, I wonder how the pilsner brewers deal with this (since thier water is SO soft). Maybe a long lager time helps clear their beer up?

Hello all, Had a 5 gal scottish -80 ferment in the primary for 3 weeks. Tasted great, and no green at all (1.044 OG, 1.010 FG). I batch primed with 3.8oz corn sugar and bottled. After 4 days, the bottles had successfully carbed, but I now taste a pronounced acetaldehyde and green beer flavor...

On the same note, has anyone identified stark differences in flavor and aroma between hertzbruke, saaz, and tetnanger? My taste buds must not be sharp enough to identify them.

Hi All! Just brewed Joe Dragon's 2011 winning recipe, with a few adjustments for personal preference. I really like noble hop flavor and aroma, but wanted to stay in the low bitter helles category over the higher bitter pils. Feel free to critique: Recipe Type: All Grain Yeast: WLP 838...

I use pro-mash. The spec's on the back of the Burton salt called for 2 tablespoons per gallon to hit the historical concentrations. I only had enough for 1.25 per gallon. looking forward to how it tastes. I tried the water before the mash, and it was definitely minerally, but still very...