Search results

Welcome to the club, Pumpy :icon_chickcheers: Pilsener belongs to my basic nutrition :icon_cheers:

hello brewers, Polenta brings you the same amount of starch as you get with pale malt. Im using Polenta and rice when I do my Corona clone and the yield is almost the same as Ive used pure Pilsener malt. Cheers :icon_cheers:

swapping, you can get instantly a full one, dont need to wait. having your own bottle, you must wait to get it filled. just from my point of view :icon_cheers:

hmmmm...that would be good for 600l of beer :icon_chickcheers:

thats how the yanks are reckoning the efficiency, lead me always to some misunderstandings Just out of interest let me explain how we count efficiency. For us here in Germany, the statement: "It's based on the theoretical amount of sugar you can get from the grain" is far too theoretical...

the little boy thinks: "no thanks, Im full" :icon_chickcheers: nice shaped food bags.... :beerbang:

Pete, thats great. So the list Ive posted should be corrected. What about putting that yeasties on slants? so in future you dont need to buy a bottle of Schfferhofer again. :icon_cheers:

Pete, the list is already many years old, written by some German homebrewers, so no guarantee the breweries are still applying the same procedures. Actual very popular over here are the yeasties from Schneider and Maisels, with this you cant go wrong. Cheers mate :icon_cheers:

Hello brewers, sorry for the effort, but in Schfferhofer is not the original yeast. Schfferhofer exchanges the yeast after fermentation has finished, into a pasteurized yeast to avoid autolysis. Beers with the original yeasts in the bottles are: applicative wheat beers are: Schneider-Weisse...

Hoges, as a rule of thumb Id agree in priciples. John Palmers graph shows the temp range very well: :icon_cheers:

I guess, thats the result of unconverted starch.... sorry, I do not agree. The betas wouldnt be dead, not even after many hours and the alphas cannot properly do theire work at 63C. just my 2 cent

No, I dont think so, the beer certainly will be drinkable, it lacks only a little bit polish. :icon_cheers:

Mantis, Id rather do a 63/72C step mash than 50/63C Wheat beers dont need a protein rest around 50C and if your last step is around 63C, then youve activated only the beta amylase, not the alpha amylase. May be, that beer becomes way too dry and still contains a little bit unconverted starch...

referring to wheat beer (Hefe Weizen): its drinkable a few days after fermenting has finished, tastes best between 2 and 6 weeks after racking (Thats what Id call a fresh beer), taste is fading after 6 weeks, cannot drink anymore after 3 month The commercial breweries are exchanging the top...

can I rely on that? I was desperately searching for a remedy that cures neighbours barking dog. Now Ive found it ;) Im digging holes in the backyard and put in the waste.

Hello BungalowBill, dont worry about the cleaning process too much. You dont need em to sanitize as far as youve cleaned them well enough. Since 9 years already Im doing the same process with all of my kegs, actually I have 18 kegs in circulation and never had any issue. My way to do it...

I see, so you dont need to search for beers, the beer will find YOU, you cant avoid to get flooded wit beer ;) Cheers, keep care about your liver ;)

Ive heard a higher CO2-level in the air upraises sexual arousal, dont need strangling your partner :ph34r:

good idea, or put the end of the blow tube into an aquarium B)

Beerfingers, that depends very much on the place where youll be staying. We have hundreds of good beers, you wont be able to try out all of it. So Id suggest you to drink only beers that are locally available. The big brand mega swill beers you may get everywhere. Cheers, have a nice time...