tag:blogger.com,1999:blog-8066877917844499643.post75504965872845509..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Saphir-Hopped Pilsner (and Saison)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-53005015471422172018-03-15T07:35:34.531-04:002018-03-15T07:35:34.531-04:00I prime so that the beer is carbonated when I put ...I prime so that the beer is carbonated when I put it on tap, no shaking or waiting once it is chilled!<br /><br />It also gives a chance for the Brett to work under pressure, which I find helps to bring out its funky character sooner. <br /><br />Yep, this was a 12 gallon batch just scaled to be brewed either one. Adjust the malts and hops for your volume and system efficiency/losses etc.<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29471951941846412462018-03-14T21:40:48.083-04:002018-03-14T21:40:48.083-04:00Hey Mike, thanks for the great content, what’s you...Hey Mike, thanks for the great content, what’s your process for adding the table sugar to the keg for conditioning? Is that just to do a final clean up of sugars? I’d like to brew something very similar to your split batch, would scaling back up to 10 gallons adjust the malt/hop amounts?<br /><br /> Cheers!Anonymoushttps://www.blogger.com/profile/08917214793380985749noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46896131372801901232016-10-26T06:45:43.509-04:002016-10-26T06:45:43.509-04:00ProMash assumes them as 0. I recently started usin...ProMash assumes them as 0. I recently started using BeerSmith, and don't trust how many IBUs it is suggesting my 0 min hops provide. I assume the truth is somewhere between.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65338551872953813272016-10-25T19:17:08.889-04:002016-10-25T19:17:08.889-04:00do you allow and IBu's for the 0min addition?do you allow and IBu's for the 0min addition? CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23379465163938687232016-01-30T20:13:33.258-05:002016-01-30T20:13:33.258-05:00My beer room is held to ~66F in the summer, so it&...My beer room is held to ~66F in the summer, so it's rare that I need to primary them in the fermentation fridge. I don't worry too much about proximity for clean and sour beers. These microbes don't tend to be airborne unless they are aerosolized (and airlocks are designed to stop that anyway). Shared equipment is the much bigger concern!<br /><br />Just posted updated FG numbers: 1.012 for the Pils, 1.002 for the saison. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40683970025221627562016-01-30T16:02:07.093-05:002016-01-30T16:02:07.093-05:00You say the Brett Saison is Bone-Dry, just curious...You say the Brett Saison is Bone-Dry, just curious about the FG's of both beers. The Pils sounds delightful btw, I'll have to give it a try.Anonymoushttps://www.blogger.com/profile/17563053510638188024noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40250222522263111472016-01-29T13:17:36.024-05:002016-01-29T13:17:36.024-05:00Do you tend to ferment all your sours at ambient o...Do you tend to ferment all your sours at ambient or do you ever use a temperature controlled fridge? If so, is the fridge you ferment mixed culture and sour batches in separate from the fridge you ferment clean beer in? Thanks for the inspiring posts.Anonymoushttps://www.blogger.com/profile/01434064754015050049noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12902197118936279092016-01-28T20:55:32.834-05:002016-01-28T20:55:32.834-05:00Just made my first pilsner on Monday, fun winter p...Just made my first pilsner on Monday, fun winter project.<br /><br />Also just had the new Shiner 107 Birthday Pilsner, pretty good and worth a try.Trevorhttps://www.blogger.com/profile/18367441460687831007noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8769871955592258092016-01-28T20:55:18.403-05:002016-01-28T20:55:18.403-05:00Yes, although looking at the newest water report i...Yes, although looking at the newest water report it was likely closer to 40 PPM.<br /><br />The more carbonate you have the more effort it'll take to bring the pH down to the ideal range for mash, boil, fermentation, and finished beer. There is no distinct upper limit, but for pale beers the less carbonate the better. Try a few profiles out and see what works for you!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32980710809524863542016-01-28T20:46:29.532-05:002016-01-28T20:46:29.532-05:00When you say carbonate do you mean HCO3? Also what...When you say carbonate do you mean HCO3? Also what do you feel is the upper threshold for pale lagers? Thanks again, huge fan. Endahttps://www.blogger.com/profile/14993700301275971489noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55724961962494788662016-01-28T18:05:34.081-05:002016-01-28T18:05:34.081-05:00I generally don't publish the profile because ...I generally don't publish the profile because I don't want to encourage people to add carbonate if their water is lower than mine! Chloride accentuates the fullness on the palate and "maltiness" rather than the drier/bitterness of sulfate.<br /><br />This was the approximate profile (averaged over mash and sparge, not knowing what the spring water added):<br /><br />Ca 75<br />SO4 22<br />Cl 120<br />Carbonate 52<br />Mg 4<br />Na 14<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62447725356967004622016-01-28T12:14:59.932-05:002016-01-28T12:14:59.932-05:00When you say IPA profile, I interpret that as havi...When you say IPA profile, I interpret that as having a high sulfate level, but you also mention focusing on chloride. Do you know what PPM your chloride levels were? What impact do you feel that had on the beer?Anonymoushttps://www.blogger.com/profile/03295450100031972275noreply@blogger.com