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Hi folks, I haven't been on here for a while, but I've just tapped the keg for this recipe after about 7 weeks of lagering at 32 degrees. What I ended up with is a relatively light-bodied oktoberfest beer. The first sip has a pleasant malty aftertaste with that "grainy" texture typical of an...

Great to see all the enthusiasm for the southern Bavarian Helles style! Ayinger is another one for which I have great respect. Their weissbier is top notch. Mark -- I too have not across any Munich Helles here in the States that does an effective job of replicating that beer experience from...

Cool forum, thanks everyone. One more question, has anyone had success in producing a helles or pilsener with a nice golden (not amber) color? The all-grain wort is definitely lighter in color than with the extract. Instead of a dark amber, I'm getting a much lighter amber, but still amber...

Thanks for the comments so far. I guess I'll see how the beer turns out in about a month. From the taste of the wort while I was transferring into the keg, the all-grain is a whole different animal compared to the extract, and it tastes very promising indeed.:mug: Very malty and much more...

Hello all, I joined this forum just today, but have been homebrewing on and off for several years now. I've recently switched over to the all-grain method, and am trying to produce a good example of the Munich Helles (similar to Andechs Helles. In Munich, my favorite is the delicious...

When I was in Czech Republic a few years ago (maybe 8 years ago), I went on a tour at the original Budweiser brewery in Ceske Budejoviche. I'm sorry to say that it was a great disappointment, with no sampling at the end of the tour! Show us the production process, then out the door you go. Not...