Darkening Beers Through Extended Boiling

Bill, I am willing to bet that everybody knows that Pilsner Urquell beers are not oxidized except perhaps for one blogger.

Fake news!?!

Cheers!

 

And on and on and on...

Dude, don't even bother. If I unfollow you will you continue to use this platform for profit?

The science you cite is pathetic and I will call it out in public. You routinely link every imaginable perceived brewing flaw to oxidation. And you coincidentally maintain a business selling the solution.
It is fucking funny.

Everyone picks up on it eventually.
Cheers

 

I don't think we are far off...

1. HSA
2. HSA'd beer will lose the fresh grain flavors. Cold side oxidized beers take on the common flavors of oxidiation everyone usually quotes. For some reason homebrewers only speak of stage C flavors which are the most severe. There are also A and B.
3. PU is not my beer, its fine, however I don't seek Czech beers. Does PU ever actually specific malt details? If they are saying barley, or pale malt, it could literally be anything....

If I were to set out to make this beer, I would.

Use weyermann pale ale malt as a base.
Decoct and HSA the shit out of it. Pull a super huge decoction and just add bits back to raise mash temps all the while keeping the decoction boiling. Slop it stir the shit out of it etc.
use the freshest sazz hops you can. no addions after 30 minutes/90 minute boil
use whatever yeast pils yeast gives you the most diacetyl.
spund the beer, to finish fully carbed, and server out of that container.
Keep most of the diacetyl in the beer meaning no rest.

Thats PU to me.

 

?

Did you not click on the link to the blog where it is stated:

"The biggest difference though is in flavor, where the lighter beer has a great lingering grain flavor that is fresh and lively. The darker beer is noticeably sweeter, has no lingering grain flavor and a weird non-hop related bitterness."

The claim is that HSA has the "biggest" impact on beer flavor. Do you agree with that?

Cheers!

 

Whats the most sad is you make your life off of selling draft systems and have never looked at the COA on a co2 tank.

Do me a favor and look up Identity protective cognition.

 

Hmm, that potentially seems to be at odds with BA’s Code of Conduct?

“Don't spam, solicit, or promote.”

Cheers!

 

No. I don't what I got into here -- but someone flagged this discussion for me, and all I wanted to do was clear up that we are not "purposely scorching" our beer to achieve some sort of color pickup.

 

LOL, you guys are so petty. But when it's all you got, it's all you got.

Name one thing you can BUY from my website?
It's a summation of articles and scientific research dedicated to helping people brew the best beer humanly possible.

I'm promoting scientific research.

I saw you promoting science research as well.... However of course its outdated and wrong..

So I say the same to you, “Don't spam, solicit, or promote.” ..... Funny how that works huh?

 

But to come full circle and close this gap.

https://www.brewingscience.de/index...s&year=2018&edition=0009%2F0010&article=91986

 

You do this as a hobby?
For fucks sake. Now it's twice as annoying! Good god man.

I've got to go and inject 0.0002 ppb of that we must not speak into a draft system now. Really.
Good luck convincing everyone or something.

 

So, that describes the barley variety, and nothing at all about how they process it. You could make any type of barley malt from it. (Well, except for "malts" like Maris Otter or Golden Promise, which are technically barley varieties and not malt types anyway.)

 

As I posted in post #13:

“Proprietary malt: Pilsner Urquell obtains barley from both corporate and private crops in Bohemia and nearby Moravia and now malts its own grain (about 64,000 tons per year) in malthouses on the grounds of the Pilsner Urquell and Gambrinus breweries."

As is specifically detailed above they produce their own malts at the two breweries mentioned above. They do not purchase malt from a malting company.

Cheers!

 

Yea.. and that says exactly NOTHING about how the malt is processed.


Cheers!

 

While I am not very inclined to believe marketing speak. I still hold true to trying Wey Pale Ale malt. It's roughly about 3.5ebc, which is the top end of the color scale for a pilsner "type" malt. (2.5-3.5EBC typically).

 

I like when you guys bicker. I always learn more. I have to ask we can do all the lodo stuff which i enjoy doing but how do we know home brewers get the freshest grain. I've seen Guiness turn down truck loads of grains and i wonder if that's the stuff we get. The same with hops.

 

I have seen paulaner do the same. Homebrewers are at the bottom of the barrel... Literally.