Recent content by Renzo

The 8% Krausen 2ndry ferment might also be a factor, although I'm not sure if any of the bigger breweries do that. Could be wrong though.

51HL, that's 51 hectolitres or 5100litres. Wow that is big for a glad wrapped fermenter.

Ferment up to 32C sounds like the real deal. Has anyone got that new west coast strain yet?

International yeast suppliers Lallemand Brewing has released a dry yeast version of a Saison yeast, for the first time ever. Named Belle Saison, the yeast is a classic Belgian Saison strain that will give brewers the freedom to create Saisons and Farmhouse Ales, complete with complex...

I'd be into that. I'm looking to get between 2-5kg

Mines pretty much the same as booargys. I just quick disconnect it on to the top of my conical once fermentations almost done. Works well.

Spunding a tank is common in germany and also a lot of other breweries around the world. I use a spunding valve on my SS conical for lagers. Check out that PDF link I posted a few pages back in this thread re SO2 (pg 36, 37). I still think that Chit malt is the key. Schoenramer Pils Brauerei...

I know. But no-one in Oz stocks it and it's a PITA to order it, it seems.

I also believe chit malt ( spitzmalz) may be the key. Question is, where can you get chit malt from in OZ. From what I've read chit malt is not the same as flaked barley.

No probs. My ph is all good in the mash ( with sauermalz and CaCl added to mash only). I was under the assumption that to sparge ( I fly sparge) with 85C water I may need to add citric to the sparge water only to lower the PH of the RO Sparge water ( have already accounted for the mash) in...

Thanks for your reply Wes. With 100% RO (for pils & lagers) I use approx 2.5% sauermalz and approx 1/2 tablespoon CaCl (and a touch of sulphate in the kettle) and that usally gets me around ph5.2 in the mash for an all pils malt brew. I also use Wyeast Nutrient in the kettle. I bought some...

Which one?

I found this also online with some authentic recipes etc at the end. The Shoenramer Pils brewer doesn't say much about sparge temp but lists his malt ingredients and interestingly does a single decoction. I'm pretty sure decoction is not the flavour I'm tasting in German beers as I don't think...

I would love to get hold of some chit malt and have tried flaked barley and it also made little difference. And from everything I've read flaked barley is not the same as chit malt anyhow. This w/kend I'll try Wes's recipe and method.

So how did it go? By sparging at 85C (low PH) do you get that German pils graininess coming through? (as oppsoed to the decoction melanoiden taste)