Recent content by rkehlet

Hi again. Thx for the extensive reply. I have collected a lot of info and coupled with the feedback from this thread I will attempt again to brew a Weiss next week. I think the most important learnings here is as follows: skimming the Krausen but as well whirlpool at the end of the boil to...

Further I did a 50:50 split when transferring to secondary and added cherry juice boiled down from fresh cherries.

I ended up doing a Maris Otter / EKG SMASH, using WlP Burlington Ale as yeast. It's in secondary atm. but tastes excellent already. Thanks for the help guys.

Vienna Smash - interesting did some Maris Otter smash earlier. I want to use liquid yeasts - what to replace with the Nottingham?

The ESB sounds great. However how will it go with a higher Carbonation say 2.5 - 3.0 ? I read somewhere that levels above 1.5-2.0 would result in undesired off taste? @303dan I will stick to the UK strains. been doing some brews with WLP001 but would like more Esters.

I would like to brew a simple pale ale. Not to hoppy or bitter, I guess more the UK type than US. I would like it to be fresh with high drinkability but not a light pale , malty aromas are welcome. Further I want to use it as a base recipe that can be varied with additions of hops, fruit etc...

Can I ask you what strain you would recommend for producing less tart beers - would it be Belgian wit?

Many thanks, very useful some details I haven't read before. The process of removing / skimming the Krausen can it prevent the harsh / tart taste?

What would you recommend then. I like sour / tart beer but would really like to create a standard hefe weisen like Franzinkanser or Paulaner?

Forgot the fermentation Temp. 21 dg.

Hi All I've been brewing two Weissbiers the last 5 months. Both has turned out sour - too sour for the style. Anyone got a clue to what is wrong? Recipe 18 l batch Wheat pale 3.4 kg Pilsner 0.84 kg Crystal 0.2 kg Cara hell 1.2 kg Mash: 50 dg rest 20 min. Rise 63 dg 1 hour. Pre boil 23 l Worth...

Hi Great reply and highly usable. I just did two batches and kind of did what you suggest with good results. No doubt I will benefit from more attention to the sparging and I did not, as you suggest, wait until the water had drained. This will be implemented next week. Concerning hop spider I...

Hi Pablo Ok tanks for this, il see if I can correct :)

Russian imperial Stout (OG 1.110), Pale Ale with nugget & El Dorado, DanIsh Pale Ale with rye & Polaris + mandarina Bavaria, lambic (1.5 year to go}

@CTS I too am quite fond og Benediktiner Hefe. I would suggest you go for the Fransizkaner Dunkel that in my opinion is quite close. Recipe suggestions here: https://www.homebrewtalk.com/showthread.php?t=7582 Please let me know if you get any info from the brewery :)