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Robbie
Czech Pilsner, if I could brew sometime even close to that clean malty goodness I would be complete!
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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Womble
MSK wrote:
Czech Pilsner, if I could brew sometime even close to that clean malty goodness I would be complete!


Good one .... another project of mine, get in some Saaz and see if I can't do it ...

Multi-tasking, easy, drink beer and watch telly.
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Robbie
I have tried many times, there is always a very slight hint of something that is not quite right, I dunno how they do it, if they are doing double or triple decoction mashes. its just super clean and diamond bright.
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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Womble
MSK wrote:
I have tried many times, there is always a very slight hint of something that is not quite right, I dunno how they do it, if they are doing double or triple decoction mashes. its just super clean and diamond bright.


Most probably a whole load of factors : temperature control, lab cultured yeast, kieselgur filtration, brewing in bulk and less oxygen uptake, quality ingredients straight out of the fields  ...
Multi-tasking, easy, drink beer and watch telly.
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Robbie
yes small things do accumulate, I never heard of kieselgur filtration before.
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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Northern Brewster
Take a look at the pilsner yeast thread. The consensus is that the water profile is one of the main factors in getting a pilsner right, Not that I would know as I’ve never brewed one. Next project though.
I don’t have hobbies. I’m developing a robust post-apocalyptic skill set.
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Robbie
My water is as soft as Pilsen, it comes from Granite hills 1000ft above sea level.  Because their water was so soft they used to do an acid rest at about 30C, Whether they still do I cannot say.  Traditionally Pils was made with a decoction mash, pulling and boiling wort, returning it to the main mash, whether its still the case again I cannot say. Decoction mash is supposed to impart a more robust flavour from compounds in the husk, other say it makes no difference. Pils is so delicate that any little flaw will show up.
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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