Braumeise
Well-Known Member
- Joined
- Sep 29, 2015
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As I said in my Introduction I have not yet brewed beer - still buying books, reading gathering information and equipment (well, making spread sheet for shopping).
So far I have only read english books on brewing. Since I wanted to make sure that I understood all the stuff I read I did look up some terms in their german translation. So far so good, although it seems that Germans give completely different advice.
Maybe you can help me to clarify some things.
1. Mash
Not only do some Germans call it "cooking the mash", they advice a 4 step heating procedure with resting times for the mash.
Starting Temp 55°C / 131°F (let rest 10-30 min)
heat to 62°C / 143.6°F (it should take 1 min. to increase temp by 1 degree C)
let it rest for 20 min.
heat to 66°C / 150.8 (again in 1 degree C steps per minute)
let it rest 20 min.
heat to 72°C / 161.6°F
rest for 10 min.
heat to 78°C / 172.4°F
rest for 30 min.
The temperature during the resting phase must be kept stable.
***
You guys here in the US including Mr. John J. Palmer seem to mash your grains together in a coleman 70 qt. cooler and keep it simple (although Mr. Palmer does describe the Multi-Rest procedure.)
I do not see a practicable way to ensure the stable temperature without preparing my mash in a boiling pot, right? Or does the coleman cooler option allow me to keep temperature stable during the rest phase?
====================================
cooling down:
Germans seem not to have issues letting the wort cool over night before adding the yeast - while I thought I had understood so far, that a fast cooling down is required (to prevent oxidation and dimethyl-sulfite off flavors)
Thoughts?
=====================================
carbonation
It seems that Germans do not add priming sugar but rather take 10-15% of the wort before adding the hops and add it to the beer before bottling.
It is also advised to either only use bottles with swing top easy caps and to open them 2-3 days after bottling to prevent them from bursting.... some even recommend not fermenting/carbonating in bottles at all but use kegs or other non breakable food grade containers.
thoughts?
===========================================
fermentation:
for bottom-fermenting beers an open vessel covered with a kitchen towel is advised.
Uhm.... have I not read so much about possible contamination, and air locks?
I am very confused. Also the fermenting temperature varies.
bottom-fermentation:
temp advised ranges from below 9°C / 47°F to 15°C / 59°F
and for the fermenting time 7-8 days followed by a second fermentation at slightly over 0°C / 32°C for a min. of 6 weeks.
***
You guys seem to prefer 3 weeks and no secondary fermentation at much higher temp ranges...
your thoughts, please?
======================================
How do I separate the husk/spelt from the grain to cook it separately and add to the wort later?
=================================
and how many spread sheets made / Books read is enough to dare to brew for the first time (and that is a serious question) I do not want to spoil my enthusiasm by brewing some undrinkable stuff the first time and no - I don't want a brew kit, and no, I don't want extract... I want to learn it and do it right.
Thanks for your patience / time reading this.
So far I have only read english books on brewing. Since I wanted to make sure that I understood all the stuff I read I did look up some terms in their german translation. So far so good, although it seems that Germans give completely different advice.
Maybe you can help me to clarify some things.
1. Mash
Not only do some Germans call it "cooking the mash", they advice a 4 step heating procedure with resting times for the mash.
Starting Temp 55°C / 131°F (let rest 10-30 min)
heat to 62°C / 143.6°F (it should take 1 min. to increase temp by 1 degree C)
let it rest for 20 min.
heat to 66°C / 150.8 (again in 1 degree C steps per minute)
let it rest 20 min.
heat to 72°C / 161.6°F
rest for 10 min.
heat to 78°C / 172.4°F
rest for 30 min.
The temperature during the resting phase must be kept stable.
***
You guys here in the US including Mr. John J. Palmer seem to mash your grains together in a coleman 70 qt. cooler and keep it simple (although Mr. Palmer does describe the Multi-Rest procedure.)
I do not see a practicable way to ensure the stable temperature without preparing my mash in a boiling pot, right? Or does the coleman cooler option allow me to keep temperature stable during the rest phase?
====================================
cooling down:
Germans seem not to have issues letting the wort cool over night before adding the yeast - while I thought I had understood so far, that a fast cooling down is required (to prevent oxidation and dimethyl-sulfite off flavors)
Thoughts?
=====================================
carbonation
It seems that Germans do not add priming sugar but rather take 10-15% of the wort before adding the hops and add it to the beer before bottling.
It is also advised to either only use bottles with swing top easy caps and to open them 2-3 days after bottling to prevent them from bursting.... some even recommend not fermenting/carbonating in bottles at all but use kegs or other non breakable food grade containers.
thoughts?
===========================================
fermentation:
for bottom-fermenting beers an open vessel covered with a kitchen towel is advised.
Uhm.... have I not read so much about possible contamination, and air locks?
I am very confused. Also the fermenting temperature varies.
bottom-fermentation:
temp advised ranges from below 9°C / 47°F to 15°C / 59°F
and for the fermenting time 7-8 days followed by a second fermentation at slightly over 0°C / 32°C for a min. of 6 weeks.
***
You guys seem to prefer 3 weeks and no secondary fermentation at much higher temp ranges...
your thoughts, please?
======================================
How do I separate the husk/spelt from the grain to cook it separately and add to the wort later?
=================================
and how many spread sheets made / Books read is enough to dare to brew for the first time (and that is a serious question) I do not want to spoil my enthusiasm by brewing some undrinkable stuff the first time and no - I don't want a brew kit, and no, I don't want extract... I want to learn it and do it right.
Thanks for your patience / time reading this.