Recent content by Dirty25

I would say 2 days tops for a visit. At a week you would see everything 5 times over. It’s not a huge place.

Lots of good beer in Prague. Check out all the little brew pubs and enjoy the atmosphere. Novomestsky pivovar is one I usually hit when I’m over there.

Anyone still there? Moving to Mildenhall from Kaiserslautern this winter. I plan on keeping my euro chest freezer and draft system. I assume it’s all the same there.

Get rid of all of them and only serve festbier from maß, keep it authentic and all.

There is a ton of good commercial IPAs brewed with this yeast. I’ve had good results with it in the 66-68 degree range in getting a clean profile. What did your beer ferment at?

I’ve brewed a few festbiers pils/carapils, pils/vienna, pils/munich, and pils/Munich/vienna. The pils with a bit of carapils was my best one. I hop it to 25 IBU calculated and shoot for 1.060 OG.

Yvan gave a friend and me a tour of his brewery last summer. All his beers use the same yeast (excluding his Brett beer) also he only uses European hops in all his production beer. His Fermenator geometry is short and fat to drive down esters in the yeast. I can’t remember what he did for...

The best brewer I know makes his house recipe every 3 or 4th batch. You have to play around with new stuff but also dialing in recipes is critical.

I swear monkish was on the Sunday session recently stating they use Anchor ale yeast in their IPAs. I’ve made cloudy ales rocking US-05. I’ve made the exact same beer with less chloride that was clear. Hops and yeast seem not to matter for me, water chemistry makes my beers cloudy.

3 vols of carbonation seems high to me. Most younger gueuze and fruit lambics have far lower, some are just slightly carbed. You don’t normally see that much carbonation until the bottle has been sitting a while. I normally naturally don’t use corn sugar to carbonate but it’s an option...

1. Ratios are dependent on tastes but you want to make sure you have enough residual sugars to carb. If all of your lambic is the same methods and yeast you want to make sure with the additions of 1&2 year lambic you have enough carb sugar. Some of my blends have taken 6 months to carbonate...

I would love to read this book. To bad it’s gone.

Beers

Nice catch its 1.051