Search results

I've got a plate filter from a wine maker, which seems to do the job nicely. 0.8 or 1 um are good filter grades for beer. Kegland sells a nice (and cheaper) alternative on Aliexpress

I'm really not good at troubleshooting, but there are numerous well documented causes for chill haze etc... This can start as early as milling. Lagers will never totally clear on their own. Here are pictures of my helles filtered and unfiltered. How clear do you need it to be? I'd...

We can use anything TBF :) But if compliance with the BSG is required (to emulate what the breweries there are doing), then yes. Acidulated malt is sprayed with Sauergut, ie a biological acid. Oil-based, technical acids, are not permitted or used. I would argue that the insistance on...

Low. Often the well water is treated with slaked lime or cut with RO water. I tend to use just RO water and lower the mash pH with Sauergut (biological acid) to 5.4 In Germany, only CaCl, Gypsum and Sauergut are permissible for water treatment. Never felt that I needed anything else either.

Many Munich breweries don't use Municipal water and use water from their own wells. Often the water is then treated further. Since the 60's dissolved oxygen is also removed (see German pro literature by Narziss or Kunze). The actual water wont match the municipal profile. I'd focus on the...

It might help to look at Munich Dunkel recipes. Saaz would be a rather classic choice there. (All colours in EBC) One often encounters 100% of muma@15-22 EBC and a bit of roast malt. 70% muma15 and 30%muma25 + 1% roast are also cited. Modern Dunkel uses a lot more pilsner malt than one...

I had a go at it. The pump disconnects easily from the distibutor. Introducing an SSR to switch the pump is rather easy. I've opted for a 2 pin SAE socket and cable to connect the SSR with the control panel. Apart from installing the SAE socket, it wasn't particularly fiddly.

Yeh. That brewery was right next to my school. I remember the smell from their brewdays back then. Was all over the borough.

Augustiner Helles 5.2% ABV 11.5% SW Subtle honey and pastry notes. Spicy and slightly floral hops. Unfortunately my next batch will only be ready begin November. In the meantime, this will have to do..

I mostly do Helles and Dunkel, with the occasional Pils and Wheat beer (although I do an ale as well, it's really a mutt between a Munich Dunkel and an Old English Ale. 7.5% ABV, 100% Nelson Sauvignon hops - The Disdsbury Old Ale (DOA) ) The equipment is a calibrated K-thermocouple in a...

The tricky bit is that you need to balance evaporation of unwanted compounds and protein coagulation vs thermal load. Too low a boil isn't that desirable either. Have a look at the steinecker krones datasheet I posted earlier. It shows temperature ranges for various concerns during boil...

Thermal load involves maillard reactions and its intermediaries. These Maillard intermediates can then further react during beer ageing towards flavour active compounds that affect the flavour stability of beer. As mentioned earlier, a TBI (AKA TBA) < 45 is considered desirable. Whatever the...

Have a look at this paper

I'd treat it as a possible lever. To which extent, is up to the bewer. It does have a flavour impact. I'd imagine that eventually it might turn negative. I doubt this would happen within generally accepted ranges.

Same here. I reduced boil time from 90 to 60 to reduce thermal stress (slightly brighter) and a small bump in body. It is a lot more noticeable in pale brews. I also experimented reducing the intensity (power) during boils.

The low surface to volume ratio of our vessels should make DMS expulsion more efficient than considerably larger vessels. Shame they did bit measure the effects if power and boil length on the Thiobarbituric Acid Index (TBI). I would expect thermal stress to vary significantly.

It might be worthwhile taking notes of various boil schedules and then compare results. A good approach would be if that's the only variable. One has to dial in a suitable schedule for oneself. Shame that most brewing software, even commerical, ignore boil schedules. But then, one can...

The Thiobarbituric Acid Index (TBI) is a measurement of thermal stress in wort and malt. Maillard products formed from amino acids and reducing sugars during wort boiling are detected using this method. Measuing the increase in TBI during boil is a good indication of thermal stress. A low...

Yeast vitality can play a role in fermentation speed, as well as improved oxygenation. Maybe your arms got stronger over time? :D

There are plenty of typical Bavarian lager strains on offer. W34/70 is probably the most widely used. I tend to go for W105. Imperial L17 or Omega Bayern. Alternatively, WLP838 or 830 or similar are also good choices. It is not a surprise when the result doesnt taste as expected when you...