Recent content by 1Pivoman

I just dump in the dry sachet of yeast, I don't rehydrate mine. Batch size is 5 - 5,5 gallons. When I used liquid, I would pitch a small starter out of my growler.

I've used the Floor malted Bohemian Dark malt in a lot of Czech lager recipes, I love the stuff. I recently made a Czech pale lager with 9 lbs Sekado Bohemian pilsner malt, and 1.5 lbs of Bohemian Dark malt and the color was exactly the same as Urquell. I did a single decoction with it, which...

I've been decoction mashing for 20+ years, and have recently moved to a single decoction schedule that is more intensive and gives the flavor/color contribution of a full double decoction while saving a significant amount of time. I typically do this method when I brew my lagers, which I use...

I have only tried their Czech Lager I yeast, and it was fantastic. I pitched the 2nd generation in a dark lager with equally impressive results. I have not tried any others but anxious to, as well as their ale strains.

Typically decoctions are thicker portions of the mash that are pulled, around 1/3 of the mash. I’m not sure what malts you’re using, but unless they’re under modified, you could do a German Hochkurz mash, whereby you mash in at 52C for 15 min, pull a decoction and heat then rest at 72C for 15...

Tried about every decoction schedule in the books, so I drew some inspiration from Braukaiser’s listed decoction schedules, Noonan’s, and what both German & Czech brewers do. So here’s how I brewed a Czech lager with a single decoction to try and get the results one would expect from a double...

I started brewing 25+ years ago to make Weissbier, I was a German major and studied in Vienna for a semester. I came back disappointed that German imports don’t taste nearly as fresh here since they’re pasteurized. I recently tried a couple different steps in my last (and best) Weissbier I...

Brewing a Munich Helles today with Bootleg Biology’s Andechs German Lager Yeast, the trouble began when I added PBW to the mash instead of pH 5.2. I tried to skim off the top layer of the mash and salvage it, but I kept getting wafts of weird chemicals during the Hochkurz mash, so I dumped the...

I have tried both honey, Gambrinus Honey Malt, and recently Great Western Brumalt (honey malt). Of the three I definitely recommend Great Western’s Brumalt. I added a pound in a double IPA and it really came through big time. Round honey sweetness that balanced the hops. Probably no more than...

My take on Schneider’s Love Beer Weisse. It’s 50% German Wheat, 30% Sekado Bohemian Pilsen and 20% Swaen Light Munich. Mashed with the same temperature rests that Schneider uses, with a single decoction, and WLP-351 Bavarian Weizen. This is the style I had in Germany at 16 years old (35 years...

Sounds like a Czech Amber lager in the making....

Each time I underpitched Bavarian wheat beer yeast I ended up with under-attenuated beer. Not sure why, but I brew up just short of a half-gallon starter for a 5 gal batch and pitch at high krauesen. No more troubles. I've tried every Bavarian weizen beer yeast out there except for the dry...

Having terrible efficiency issues with my cheap Concord false bottom and want to upgrade. Does anyone know if Spike’s 10 gal false bottom is compatible with BrewBuilt’s kettle?

I had 2 tonight, love that drink! Maybe ferment a light Pilsner malt wort with a yeast used for producing hard seltzer, and add agave, lime juice, and then a dash of sea salt ??

I have a Fermzilla, and have had good success fermenting lagers under pressure and kegging under pressure as well. Haven’t done any ales under pressure, and am brewing a huge Quad next and am contemplating doing it under pressure. Yeast will be White Labs Belgian Strong Ale. I know some styles...