Darkening Beers Through Extended Boiling

It's not really bickering. It's me providing scientific information, and them providing ad hominem attacks.. But, I guess whatever works to get out the proper information.

 

Look in a mirror!

 

I still do not understand how hsa is a myth when it's been proven in numerous scientific papers from the US, Germany, and Japan. But that doesn't fix our Pilsner Urquell quest.

Unfortunately we keep circling around to the malt that they use. When drinking fresh Pilsner Urquell you taste the malt like a smack in the face fresh taste, so without their malt you will unfortunately never achieve the taste even if you do eventually achieve the color of this magnificent beer. This is like my quest for the perfect Kolsch, I have not been able to achieve the true taste of a Kolsch without Schill Kolsch malt, but now, I just received a bag of the Weyermann Kolsch malt so we shall see. On a side rant, no brewery in the US has a clue in how to brew a true Kolsch.

 

Even if they did, they couldn't.

 

Touche, lol.

 

talk about darkening beers...that schill "koelsch" malt has been known to kick out around 9 SRM for a 1.048 beer. not gonna make an authentic koelsch with that, thats for sure. as for us brewers who try to get the style right...I'd agree it's extremely tough (was much easier somehow on a homebrew scale). won't go into all the reasons now, but maintaining that deft, delicate balance all the way through brewing and fermentation to dispense and consumption is tricky stuff.

 

If brewed correctly those numbers are quite high, first image 95/5 Kolsch/Carahell, second image 85/15 Kolsch/Barke Vienna, and third direct from Gilden in Cologne. I lived near Cologne for 12 years Kolsch beers are one of my favorite.

 

Also, I would love to try yours, I actually stopped at Swamp Cabbage Brewery earlier this week to taste it, but I guess it's not available there. Although, I had a good talk with the owner, he's a great guy!

 

you the "guy from Michigan?" owner mentioned someone stopping by.

I have some german gravity kegs of our latest iteration of the koelsch back in the back (as well as some stange and kraenze). I haven't tapped the gravity kegs yet, but I hope they may have retained more of the white grape/wine esters that were somewhat lost when transferring to our regular kegs (and serving by forced CO2). its hard to retain all the volitiles when packaging and serving the way US bars/etc dictate. but we're trying. those kegs and brass tap setup from germany cost me a small fortune!

 

Nope, Wisconsin. I bet the setup wasn't cheap, too bad I didn't get a chance to try any out, maybe next time I find myself in Columbia. Packaging in general is a beast to keep the beer fresh, unless you can keep it in the spunded keg it's going to lose some of the great taste, one benefit of homebrewing.

 

Someone needs to tell this guy, he is an Idiot.


https://www.masterbrewerspodcast.co...KCqmzHJxzSXfG1COyYd3uEEvsP5JInk4leOZYaSjEjMM8

 

Dogfish doesn't seem to be worried about HSA unless their doing something else..

 

2 things I would say to that
1. Square cube, size matters.
2. You can worry about it or not, but science doesn't stop when you don't.

 

Received an email from BYO with a link to a Pilsner Urquell clone, giving three reasons they decided to "change up the classic recipe". It might be behind a paywall, but the email didn't make it sound like it was.
https://byo.com/recipe/pilsner-urquell-clone/?mc_cid=54e51a01a4&mc_eid=ec80f87268

 

I already posted the link to the Chris Colby PU clone recipe in post #71.

Cheers!

 

They add different things. Vienna is going to add a doughy flavor to enhance the malt, and munich is going to add melanoidains to emulate decoctions. Most breweries, who are no longer decocting add munich as a substitute and call it a day.