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You're welcome :) Good to hear you're always consistent with pitching, wort temp and temp control. Potentially not quite as critical with ales as with lagers, but still good to be attentative there. Especially around the start of the fermentation. Up until recently, I didn't realise how...

Hi Bellyup... interesting question. I like it! A few thoughts: 1. As Mark has already mentioned; water, although very important, can be blown a bit of of proportion with homebrewers for some reason. Important is: to make sure that the big things are right (Carbonate-Hardness not too high...

** Just a note prior to my post here. This topic has frustrated me somewhat. However that is not directed at any one, or their brew methods. Rather, at how quickly information is often skewed and then falsely propagated. Just wanted to make that clear before any takes the below personally ;)...

Thank you Wide Eyed!!! Good to know where this misconception has come from. I've mentioned this before, but the only reason I've ever heard of breweries (and I'm talking, established, successful breweries with laboratories that continually control things like diacetyl, acetealdehyd, and all...

P.s. Not necessarily saying this^ is the case here. But it's something that seems to happen quite often....

Beautifully said! Playing with little "tricks" like perfecting the water chemistry profile, adding adjuncts, artificial enzymes etc is a waste of time if (as MHB has stated) the ingredients are poor, your mash, fermentation and lagering are off and your hygiene is poor. If they're not on spot...

Or it took a week to cool down :D and now its finally down at 0.5°C and just doesn't seem as malty. :D haha

Hi Hpal, as a professional brewer in bavaria (where Weißbier was invented) my advice would be: 1. Your recipe and mash schedule looks quite good. Tettnanger is great in Weißbier :) IBUs are on the high side for a Weißbier...this will also have a bit of an affect on how malty/full-bodied the...

A week after kegging it tasted great, then a couple of days later completely oxidised....? Sorry...but that logic does not add up ;)

What colour (EBC?) were you aiming for?

Hey ferretlegs, as already mentioned here, I'd def recommend always desinfekting your tap before and after taking sample and critically before racking (or letting anything flow through your tap that you want to keep as product). Regarding whether it's automatically "game-over" or not, I...

Hey krz, I'd be interested to hear your logic on fermenting under pressure... With an FG of 1020, your attentuation would only be at around 58%. That's pretty damn low/sweet... There are quite a few gaps in the info above, but ASSUMING you've reached iodine-normality, with a single mash rest...

If I understand this correctly, you're dropping the malt into 71deg water...?? If so, that's a massive shock for the enzymes. Especially the ß-Amylase. It's deactivation temp is 70deg...and that's sensitive and irreversible. I've used this analogy before, but imagine if someone threw you...

Hey Meddo, how's your Helles coming along? Just realised I forgot to reply back then.. In terms of the Pilsner malt from Weyermann, it's hard to say without a Malt-Analysis. Malt is different every year, and even varies a bit batch to batch. Depending on how intense, short, hot, etc the summer...

Hey Melver, just did some quick calcs in my head, which confirmed my suspicions after reading your mash procedure. If you're throwing your Maltbill into 80°C water, the enzymes are not going to be happy at all. In fact, the ß-Amylase are pretty much going to be instantly f**ked. (Imagine if...

Yeah wow... very good point @Jack of all biers !

As touched on here, having CO2 present has the extremely important benefit of reducing/eleminating the presence of oxygen - the greatest fiend of beer. One thing to think about is...............the yeast produces CO2. ---> and then lots of people go blowing CO2 from a bottle through their bier...

All good. It's not so off-topic. In terms of brewing process they're practically identical...

Hey Meddo, first thoughts: your recipe looks quite good in terms of the ingredients. Mash schedule also looks good. (Interesting that you do a protein rest. What's your thoughts behind that? Not a criticism at all, just interested to hear your thoughts on it). The main thing that pops out at me...

I may have explained that poorly before, but "pilsner" can also be a bavarian lager. A bavarian pils and a czech pils are both pilsners (i.e. pils is just the abbreviation for pilsner), just a slightly different breed. A good comparison would be Vegemite and Marmite. To anyone who's used to one...