I made a german pilsner with Pacifica and it was excellent. I just checked Brewshop.co.nz and note they don't import Hallertau, just Tettnang which has a different character.
force carb or natural carb
- Thread starter Nickyssix
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I made a german pilsner with Pacifica and it was excellent. I just checked Brewshop.co.nz and note they don't import Hallertau, just Tettnang which has a different character.
OP
OP
Nickyssix
Well-Known Member
Yep thats right we have tettnang and saaz but no hally and dont think spalter either. Pacifica you say ? Ok I will have a look at that one cheers for the info.
Gnomebrewer
Well-Known Member
http://www.ebay.com.au/itm/Hallerta...R-Home-Brew-/271746931220?hash=item3f45611a14
Posts to NZ. Postage is a bit much for 50g, but not too bad for a bulk purchase.
Posts to NZ. Postage is a bit much for 50g, but not too bad for a bulk purchase.
Wakatu is NZ Hallertau. Close enough?
kombat
Well-Known Member
Carbonic acid is simply CO2 in solution. Its molecular formula is H2CO3, which breaks down into H2O and CO2 (water and carbon dioxide). Anything containing dissolved CO2 in water contains carbonic acid, regardless of how that carbonation was achieved.
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Nickyssix
Well-Known Member
Yea it is Hallertau - but its results in a really different profile when grown here- compared to the imported noble hop. Its bitterness rating is between 7-8 AA instead of being around 3-5AA and really tastes different.. even the American Hallertau tastes different i believe
Kegging is easier for me. It carbs faster, but the beers usually benefit sitting for a few weeks anyhow. I REALLY like that I can share beer with the uninitiated without having to explain yeast sediment of naturally-carbed beer.
corbmonster
Active Member
I think anyone that has keged will tell you that kegging (and bottling from kegging if you want to do that) are much easier than using priming sugar and bottling. That has been my experience. No bottle bombs. Smaller chance for contamination. Not as messy. Not as much to clean up. Twice a fast. It might be slightly more expensive (if you use a larger tank it is cheaper), but it it definitely worth it to me.
That having been said, I do still bottle prime occasionally. But it is awfully rare.
That having been said, I do still bottle prime occasionally. But it is awfully rare.
In England, only bottle conditioned beers (other than those on cask) can be called "Real Ale" seems silly to me as I'm not sure there is a difference in taste
corbmonster
Active Member
I've only head people say there is no difference in taste.
pablosbrewing
Well-Known Member
"Real Ale" is cask conditioned, nothing to do with bottles at all.
Didn't CAMRA require natural conditioning in the cask?
noggins
Well-Known Member
I'd like to change my vote. Force carb is awesome. Making delicious beer ready to go a couple hours after kegging is priceless, I'll gladly pay the extra couple bucks worth of co2 for that.
