why do so many of the recipes here include carapils?
I find even just 100% pils works well enough for that... if you leave it long enough to carb up.
I have used Hoepfner pils and the weyermann bohemien pils (yuk) and the JW is a great product.
cheers
A single infusion mash with JW pils should be fine - that said, you can get more melanoidins and a darker lager if you do a decoction, but a triple decoction whilst making the brewday challenging and fun, is not essential!...Anyway, I was probbaly just gonna go for 95% JW pils, 5% carapils, and all hallertauer. My main question was going to be, do I HAVE to do a triple decoction (never attempted one before), or can I feasably get away with a step mash (50C-66C-75C mashout)? That said, will a single infusion at 66C be good enough with JW pils, as I am assuming it is pretty well modified. If going for a single infusion, will it be malty enough?
Without going into total beergeek mode, I don't believe that having cold break (flocculated protein, polyphenol molecules and carbohydrates / beta glucans) is such a bad thing to have in the fermenter - proteolytic enzymes hydrolise the protein molecules into their constituent amino acids (aka Proteolysis, not to be confused with Autolysis!). Amino Acids are a major nutrient for yeast, and as we know, the key to a good lager, other than patience, is plenty of healthy, viable yeast.Another question I was discussing with Chilled this arvo regards cold break. Does cold break affect the flavour of the beer at all, being as there is nowhere for bad flavours to hide? I use a CFC, and wondered if it wouldnt be smarter to chill and then leave overnight in the fridge at 8.5C, and then rack off break material into the fermenter, aerate and pitch? Or is it fine to leave the cold break in the beer and pitch straight away (I can get my CFC output down to about 8C).
This very issue was the subject of some discussion on an earlier thread - here...EDIT - As far as diacetyl rest goes, if I raise it to ambient when it is 3/4 attenuated, and leave it for 2-3 days, will that be enough? And do I even NEED a diacetyl rest if I start and keep my ferment and 8-9C?
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