It's my fault, I made this malt available to homebrewers int he US, I should have just kept it for myself.
... go on please ...
It's my fault, I made this malt available to homebrewers int he US, I should have just kept it for myself.
It's my fault, I made this malt available to homebrewers int he US, I should have just kept it for myself.
And hopefully soap-character free?
And hopefully soap-character free?
Where can I buy barke pilsner?
Barke is the Barke variety of spring grown malt, while Bohemian uses Czech spring barley variety Bojos and Tolar. Both produce a very distinct taste in your beer just different, you'll have to try both to see what you prefer, I alternate between the two.What is the difference between the Barke and say the Bohemian Pils malt?
bumping this question.Does anyone know how this compares to Mecca Grade Pelton? I'm in love with the stuff but if Barke pilsner is comparable in flavor I could save a good chunk of money.
I got another bag of the barke pilsner and another bag of the barke vienna. Not really sure what I'm going to do with the vienna yet. Vienna Lager is an obvious choice, but I might use it like maris otter and make an IPA or PA out of it.
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How do you store your grain and how long does it usually take to go through a sack of grain?
I have thought about buying sacks of grain but worry about storage and the humidity. (I'm up north of you in Gainesville.)
I store grain in 5 gallon buckets, with the same Gamma lids as the vittles vaults. You can get the lids to fit a standard 5 gallon bucket for about $7 at Lowe's. The buckets will stack too, and a 5 gallon bucket holds ~25 lbs. Either way, the airtight Gamma lid is the key to worry free storage.
Not to hijack the thread (ok, maybe a little), but this seems germane to the discussion. Great Fermentations of Indiana is hosting a Pilsner Malt Showcase event on Saturday, January 11th. It's free and you can sign up for a 1pm or 3pm time slot.
Yours truly brewed seven (yes seven) five gallon batches w/ 100% Pils malt within a 10 day period-- each brewed identically (same yeast, water, hops, process) with one of seven North American and Continental pilsner malts. All the maltsters/malts have been mentioned previously in this discussion, plus there will be a few more. I brewed them to the high-end of Helles-Export specs. I have put together a blind evaluation sheet for participants to complete (which I will scan and return for their reference along w/ the "reveal" on each sample) rating the finished beer for flavor & aroma characteristics typical of pilsner malts (bready, crackery, honey, grainy, etc etc).
I'll post results here in January.
https://www.facebook.com/events/979136075804402/
https://www.greatfermentations.com/calevents/pilsner-malt-showcase-tasting-event/
Not to hijack the thread (ok, maybe a little), but this seems germane to the discussion. Great Fermentations of Indiana is hosting a Pilsner Malt Showcase event on Saturday, January 11th. It's free and you can sign up for a 1pm or 3pm time slot.
Yours truly brewed seven (yes seven) five gallon batches w/ 100% Pils malt within a 10 day period-- each brewed identically (same yeast, water, hops, process) with one of seven North American and Continental pilsner malts. All the maltsters/malts have been mentioned previously in this discussion, plus there will be a few more. I brewed them to the high-end of Helles-Export specs. I have put together a blind evaluation sheet for participants to complete (which I will scan and return for their reference along w/ the "reveal" on each sample) rating the finished beer for flavor & aroma characteristics typical of pilsner malts (bready, crackery, honey, grainy, etc etc).
I'll post results here in January.
https://www.facebook.com/events/979136075804402/
https://www.greatfermentations.com/calevents/pilsner-malt-showcase-tasting-event/
... go on please ...
That sounds like a pilsner homebrewer's dream. I have no hope of attending, so I'll wait not-so-patiently to hear the results.
Are the beers bottled or kegged?
Was the barke pilsner one of the malts you used?
I'll post results here in January.
I've been considering this too, mainly out of boredom and wanting to change things up. My brewing doesn't normally change a lot from year to year, but this year, strangely enough, I've barely brewed any lagers. That's the beauty of homebrewing, we get to choose all these things at our own discretion!That sounds very interesting! I am cycling back to evaluate base grains. I have a single malt pale ale on tap made with Viking Pale Ale and I recently bottled versions made with Crisp Maris Otter and Briess Brewer's. I picked up a sack of Weyermann Bohemian Floor Malted Pilsner since it seems to have a solid reputation. They had the Barke as well as Pilsners from Castle, Dingemans, and Avangard. I don't brew pale lager style beers, so mostly looking for a solid malt for Belgains and maybe as a base for Pale Ale/IPA beers.
That's the beauty of homebrewing, we get to choose all these things at our own discretion!
Agreed. That experiment sounds really fun. I wish I could attend. I think homebrewing is my happy place too, as long as I'm not over-consuming my creations.That's my greatest consolation in having never pursued my life's goal of going pro. I now realize that I'd be stuck making a couple dozen HazeBois and Cupcakes every week, and if I ever did brew something I actually like, I'd have to eat the cost when it failed to sell. Once a couple of years ago, when I realized I'd only brewed two or three batches in eight years that weren't pale lagers with tiny, incremental differences, it hit me. Homebrewing is my happy place. And the proposed experiment sounds right up my alley. I'll be waiting on the results.
Great mate! Looking forward to it!They're all keg'd with speise and will have about 35-45 days (depending upon when they were brewed) to lager before serving. Yes, Barke Pils was included.
FWIW, all the hydrometer samples taken before keg'ing were unique. The assertion "pils is pils" that I've often heard definitely doesn't hold true.
While I take some serious exception to a lot of Jamil Zainasheff's opinions, one thing he said (repeatedly) in the opening of Heretic, as advise to homebrewers looking to go pro, that always sticks with me: "you're not in the business of brewing beer, you're in the business of selling beer".That's my greatest consolation in having never pursued my life's goal of going pro. I now realize that I'd be stuck making a couple dozen HazeBois and Cupcakes every week, and if I ever did brew something I actually like, I'd have to eat the cost when it failed to sell. Once a couple of years ago, when I realized I'd only brewed two or three batches in eight years that weren't pale lagers with tiny, incremental differences, it hit me. Homebrewing is my happy place. And the proposed experiment sounds right up my alley. I'll be waiting on the results.
While I take some serious exception to a lot of Jamil Zainasheff's opinions, one thing he said (repeatedly) in the opening of Heretic, as advise to homebrewers looking to go pro, that always sticks with me: "you're not in the business of brewing beer, you're in the business of selling beer".
If that means hazey IPAs, mega fruit sours, and adjunct-laden pastry stouts, and now the lowest of the low, hard seltzer, are what sells, that's what you make.
It's telling that even among breweries known for stupid trends, it's a clean old school lager the brewers end up drinking.
While I take some serious exception to a lot of Jamil Zainasheff's opinions, one thing he said (repeatedly) in the opening of Heretic, as advise to homebrewers looking to go pro, that always sticks with me: "you're not in the business of brewing beer, you're in the business of selling beer".
If that means hazey IPAs, mega fruit sours, and adjunct-laden pastry stouts, and now the lowest of the low, hard seltzer, are what sells, that's what you make.
It's telling that even among breweries known for stupid trends, it's a clean old school lager the brewers end up drinking.
And your experience is . . . ?I rebrewed the Pilsner recipe that I took second with at NHC this year using Barke malt. It's been lagering for a few weeks, I'll have to taste it this week and see how it compares.
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