satchmo said:
Hallo hoffen mein Freund, ich, dass Sie Ihren Aufenthalt hier genieen.
Wie geht es dir? es geht mir gut danke.
Wie ist mein Freund heavybyte? Bist du lothar. Ich denke du bist
Ich mag Ihre Brauerei. Ich auch hab ein maishe braurei.
Ich Mchte bitte ein rezept fr ein dunkelbier, aber ich habe funden rezept nicht im deutshe Stil.
[post="84823"][/post]
Hello und guten Tag satchmo, alias aussie-bierhaus
thank you for the warm welcome.
yes my nickname is "heavybyte" (Lothar) in the German board.
Would you like to swap recipes. ich wrde das nur zu gern tun.
sorry if I dissapoint you a little bit, I wrote in another post:
"I must admit, that Im more the technician then the cook behind brewing beer.
Im using only a few recipes, because I know only two species of beer: taste good and taste not good
so far Im producing only Pilsener, Weizen and a corn-based Corona-Clone, refer to the introduction-section, where I wrote about it."
But I have a large library for recipes, so just tell me what Kind of beer you would like.
But.... there is a very important matter: the taste of any beer is very depence on the yeast.
you may brew what ever you want, youll never get the original taste without using the recommended yeast.
so your next question probably would be, what yest Im using:
Fortunately I can get the yeast from a local brewery in town where I live.
I can get yeast for high-fermentation as well as for low-fermentation.
sometimes they also have special yeast, to produce "Champagne-beer", thats a high-fermented Weizen, high carbonated- 10g CO2/liter, therefore named Champagne-beer.
I created my own yeast-farm, based on all yest-strains I got from the brewery, so Im independend for the future.
But time by time, Im refreshing all stored yeast.
so have a beer :beer: