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lol ya, for sure that has to be in the fine print. I'll be scouring the agreement to be sure

That's a good one. You forget who you're dealing with here son? You'll throw your money at TicketMaster and be quiet. If you're lucky you'll earn the right to pay them more money to print a ticket at home. Agreement. Ha!
 
Gavin_C, gonna brew your Mighty Munich Helles this coming weekend I think. Only have the bud strain pilsner yeast available but shouldn't make too much of a difference I don't think. Like me a dry helles anyways.
 
Gavin_C, gonna brew your Mighty Munich Helles this coming weekend I think. Only have the bud strain pilsner yeast available but shouldn't make too much of a difference I don't think. Like me a dry helles anyways.

That's great. I reckon it will be a tasty beer regardless of the yeast type used.

I fear I've been very boring with my yeast. Bought 1 vial of WLP833 and have used it for all my lagers thus far.

With malt being the central player, I think the type of lager yeast should not have much of an impact in a Helles. Hope it works out well for you. I think I'll make more when my Pils kicks if I can stop myself from just making another Pils.

I've changed my thinking on mash profiles since adding that recipe. I'm not bothering with protein rests anymore.

If you're interested I'd be thinking more along these lines.

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latest


I've used up my quota for the day. Promise, I'll be good.

Nothing but farts, gifs and seamless doctoring of images from me from here on out
 
Water. The door handle to the work van snapped off in my hand earlier. Checked the mirror and I'm not green, nor a Norse god. So I'm Captain America.
 
That's great. I reckon it will be a tasty beer regardless of the yeast type used.

I fear I've been very boring with my yeast. Bought 1 vial of WLP833 and have used it for all my lagers thus far.

With malt being the central player, I think the type of lager yeast should not have much of an impact in a Helles. Hope it works out well for you. I think I'll make more when my Pils kicks if I can stop myself from just making another Pils.

I've changed my thinking on mash profiles since adding that recipe. I'm not bothering with protein rests anymore.

If you're interested I'd be thinking more along these lines.

Oh, you can bet your ass I'm too lazy for protein rests or any decoction nonsense.

Think I'll brew this to step up the yeast for 10gal of pils :)
 
Might of been before your time, remember this one?
http://www.mtv.com/news/1733/philly-takes-on-metallica-free-show/

I had cut school to go see this show and had no ticket. If it wasn't for the rioting bikers in front of me in line, I never would of gotten in. Sometimes 'free' makes a show so much better, somehow

They did one in San Jose too. Tower Records, Santa Terrisa and Blossom Hill. Radio stations were broadcasting by noon SJPD had roads shut down in the area due to the crowd and they were playing at 4pm.

Drinking fine RO water.
 
I'm trying to convince my wife that 275+ per ticket to see Guns and Roses is a worth while investment. Here's hoping :D :mug:

Meh. Even if they manage to keep it together, even in their heyday they were a nightmare for a show. They would usually sabotage sound for the opening act and then take hours to go on stage sometimes.
 
As always you folks have been busy while I've been working all day. Stupid obnoxious day. **** the dry week. Last of the Yards Brawler followed by last of the 3 Stars Citra Saison.
 
Oh, you can bet your ass I'm too lazy for protein rests or any decoction nonsense.

Think I'll brew this to step up the yeast for 10gal of pils :)

I've found a benefit to clarity and head from a protein rest when using Weyermann's floor malted pils malt, I do believe is one of the least modified common base malts out there. It's also my go-to for any Pils malt, especially in continental beers. That said, I don't go overboard, usually 10 minutes at most at 130-132. Especially so when using a high amount of adjuncts as it seems to help with smoother lautering meaning I all but never use rice hulls.

But for both German and Belgian styles, I've very much taken a liking to the 130-145-158-168 schedule, with the German styles often getting at least one decoction.
 

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