Recent content by rakader

That's absolutely true and not true in the same way. Real and traditional German recipes normally don't use anny crystal or Cara malt. But you forgot Altbier and some rare styles like Erntebock, Geuze and and and. Exept Belgia in Germany exists there are more styles than in every country in the...

I add sweetend and baked quinces puree to the mash.

I absolutely agree. I.e. normally an Altbier yeast like WLP036 should work in two different ranges of temperature – one for Altbier 16-18°C, one for Ale 18-21°C. White Labs write only the temperature for Ale - and it is Dusseldorf yeast, a typically Altbier yeast which normal temperature is...

That's right. the ultimative trick is using 2 strains - very popular is 3711 and WLP570. I use very often WLP550. The style is very broad. Light and dark. It is probably thanks to Jenlain that the style has survived. And of course there are also bottom-fermented brews. But these are fads that...

No. It is not a saison due it has no sour notes and a malty charakter. Yeast is not the head.

Sorry I do not agree with this. BdG is a top-fermented style only. A lager yeast is a misinterpretation. Normally well-balanced belgian yeasts like Belgian Golden Ale or French Saison yeast are used.

This isn't true. Each water profile is useful setting up original water. Make a search for Burton-upon-Trent water profile, Pilsen etc.

Yes and no. for the original taste of German wheat beer, do not add acid. Acid destroys the banana flavor. This makes it difficult to get into the right pH range. Munich water is really only suitable for dark beers. That is why it is treated. The optimal residual alkalinity for a wheat beer is...

Great idea. At first thank you! I'm looking for combinations with Lemodrop and also Sultana/Denali. Any idea? Best Radulph

I now agree that RR water contains equal amounts of CaCl and CaSO4. I have now adjusted it with 120 CaSO4 and 100 CaCl. I have never had so much CaCl in an IPA! I brewed it with a little lower IBU 85, because the balance is important for me. I am sure that an increased CaSO4 level makes the...

Sorry, wild rice is craczy, it just posing in my opinion. But other ingredients from this recipe are well balanced.

Santa Rosa water (and even the new brewery) is Ca 27,5 Mg 17,7 Na 52,3 SO4 0,65 Cl 20,7 HCO3 274,5 I agree. But a clue would be helpful. I think it is impossible to brew a strong ale like Pliny The Elder with this water due low sulfate. What do you think guys: Will Russian River Brewery take...

Thank you very much. I have been keeping it with sulfate at 150 mg/l and chloride at 75 mg/l for years. I often go to 220 ng/l SO4 and more when I make hop bombs. The art is to harmonize alkalinity (in Germany we speak of residual alkalinity) and salts in a style-typical way. I am a big fan of...

Sorry - I overlooked your nice offer: I want to brew a Double IPA, bright, going towards Pliny the Elder. I like to use Randy Mosher's water profiles, so I adjust the water to support the hops. But I like to learn more! I understand Magnesium. If it is to high, it quickly tastes harsh...

Thank you. Brew'n Water turns red in Gypsum field - I never had this before. I don't know if it is OK to ignore this or not…