Recent content by keine_ahnung

Is possibly a personal preference/taste thing (i.e. not so much liking the taste of wheat).... however, if you actually want it to be representative of a Bavarian Weissbier (as it's called in the south, rather than "Hefeweizen"), the malt bill must consist of at least 50% wheat. By law. Fun fact ;)

Nah...more down to the beers whilst typing it up late at night after being at work all day (where one also "has to" try beer occasionally..) Goose, Diacetyl emerging/increasing over a month after kegging is very suspect. The reaction of AAL -> Diacetyl is a chemical reaction....not an enzymatic...

Shit. Thanks Mark. Complete brainfart there on my part. Amino-acids! Not alpha-acids! *Post has been edited now ;)

Thanks Mark, I was just about to clarify this misconception, but you've covered it pretty well ;) As mentioned, Alpha-Acetolactat is a flavourless and odourless compound that is formed during fermentation. (It is formed as a downstream "byproduct" out of Pyruvat during the synthesis of Valin...

Hi Muz, cool to hear you're keen to try one of my favourite styles. I'm a Braumeister in Bavaria and brew bavarian lagers for a living in a traditional brewery. A few points on that recipe based on professional experience and training. 1. In order to reeeeeeally get that malty, biscuity...

Mark is on the money here. Although going under 60°C is not necessarily beneficial. I'd mash-in at 60°C, rest at 62°C, then a more intensive rest at 67°C. Quick rest at 72°C, then mash-out at 78°C.

If it tasted good after a week, and some time later the diacetyl flavour started and kept increasing, it's verrry unlikely this is diacetyl from the fermentation. An ale at that temperature has already done the majority of it's conditioning (and thus breakdown of diacetyl produced during...

Hi theredone, You're welcome. Yeah unless you already know what your water is really doing, and you've got a pretty good idea about water chemistry (and/or the means to measure/control what your chemical additions are doing) I'd be very wary about adding all sorts of salts and shit. I know it's...

Hey, might I suggest that you wind back your chemical additions. I just googled up an old analysis of Brisbane water (would happily review a recent one if someone has one) and did some quick calcs. It's already pretty decent water for brewing. And the addition of more salts is not going to...

Woooahh... far from optimal for the yeast :( :( It's not just about "killing" or not killing yeast, it's also about everything that's happening in the yeast. By raising the temp, the yeast's metabolism will go into overdrive. The purpose of life for yeast, is to reproduce itself. To do this, it...

Ok. One of these days I'm going to write an article about what actually happens inside the yeast cell, which hopefully helps people to understand how, when and why various fermentation biproducts are produced. As our professor in fermentation always said "Once you understand how the yeast ticks...

Somewhere between atmospheric pressure and atmospheric pressure. Focus on getting an appropriate yeast cell count, good aeration of your wort, appropriate fermentation temp and most importantly ---> an appropriate pitching temp (e.g. 6-8°C)

Hey, you just happen to be in luck that I'm currently deep in water chemistry as preparation for my masters exam this week. First question: why are trying to replicate this water? What is your goal? Is it just to have done it? Or are you trying recreate an old Burton recipe for nostalgic...

Yeah definitely. The history here is incredible. Last weekend I was at a meeting from the Bavarian Braumeister Association. Got a guided tour through the several hundred year old catacombs in the city of Wasserburg where they used to ferment and lager beers through the summer, by cutting out...

Servus! Nah, haven't been there. How was it?