tag:blogger.com,1999:blog-8066877917844499643.post4199406824119326192..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Homebrewed Czech Pilsner vs. UrquellThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8066877917844499643.post-11919251915788281722016-07-08T13:08:02.105-04:002016-07-08T13:08:02.105-04:00There could be chill haze, but it sounds a bit lik...There could be chill haze, but it sounds a bit like yours did before you added the gelatin. I'll have to give it a go on the next batch, I've been drinking on this keg for a while now so it's probably about gone:) I know it's been a while, but congrats on how far you made it at their contest a few years ago. <br /><br />Prague is very cool, I took a bus to Pilzen and went on the tour of the brewery. I drank a lot of PU that week:) About six months ago I was getting worried I wouldn't be able to get PU locally anymore, but it looks like they have cleaned up some of their shipping processes to improve quality and now it's pretty easy to find again.<br /><br />I'll keep working on perfecting it. Thanks for your blog post, it inspires me to figure out how to brew it year round.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66030815590772368622016-07-07T21:07:52.482-04:002016-07-07T21:07:52.482-04:00Gelatin is certainly a good option, I added it to ...Gelatin is certainly a good option, I added it to a more recent <a href="http://www.themadfermentationist.com/2014/04/american-ingredient-pilsner-recipe.html" rel="nofollow">batch of Pilsner</a>.<br /><br />However, if the issue is chill haze (does it clear when it warms?) that may be less productive. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18928611297031461002016-07-07T15:15:19.661-04:002016-07-07T15:15:19.661-04:00I've been working on a PU clone and have done ...I've been working on a PU clone and have done a few runs of it. I've been using extract due to time constraints, no grain. I've used S-23 and was pretty happy with it. The issue I've had is the amount of hops it takes and trying to get it to clear out. I rely on mother nature so I brew it in the winter, but the last one I did it warmed up too much for a good lager. Do you think the gelatin works well? I left it in secondary for a good month (cool, not cold) and then it was in a keg for a few months and it's really cloudy. Looks more like a hefe:( The good thing though is that the flavors are there, really tasty. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15866992312942693152015-10-22T22:36:04.098-04:002015-10-22T22:36:04.098-04:00Some yeast strains leave behind more diacetyl than...Some yeast strains leave behind more diacetyl than others all things being equal. Certainly could have been a combination of malt flavor and expectation, but several blind tastings have suggested that most beer drinkers can't differentiate decocted from infusion mashed beers.<br /><br /><br />Coincidentally I'll be brewing another Pilsner in a few weeks, using WLP800 and no decoction this time around!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3898107189241183182015-10-21T11:54:14.766-04:002015-10-21T11:54:14.766-04:00Hi. I know I am resurrection an ancient thread her...Hi. I know I am resurrection an ancient thread here, but I read this today and had a thought. Do you think it is possible that the buttery flavor you perceived was not actually diacetyl but kettle caramelization from the decoction? It seems like you did everything you could to remove diacetyl precursors, etc.<br /><br />Just a thought.Joemohttps://www.blogger.com/profile/11014995460463197054noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51485650377337074122011-08-04T08:46:28.441-04:002011-08-04T08:46:28.441-04:00Certainly looks spot on, always hard to tell exact...Certainly looks spot on, always hard to tell exactly what the judges are looking for. <br /><br />Luckily the diacetyl in my batch seems to have died down (either that or the hop tea was enough to cover it up). <br /><br />Hopefully we'll bump into each other at the event.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57848543721899631312011-08-03T22:44:16.965-04:002011-08-03T22:44:16.965-04:00Good luck, see you at the comp next week. I put up...Good luck, see you at the comp next week. I <a href="http://ahomebrewlog.blogspot.com/2011/08/ticket-to-prague.html" rel="nofollow">put up a post</a> about my entry this evening. <br /><br />I also had a problem with diacetyl post-kegging but was able to rectify it by degassing the keg and krausening it with beer from an actively fermenting second batch. I think you may be right about oxidizing diacetyl precursors at kegging. I sampled my batch right after the diacetyl rest and detected no diacetyl. After kegging, it was a diacetyl bomb.--https://www.blogger.com/profile/13513738199324265198noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40711925839064940122011-07-23T18:04:27.909-04:002011-07-23T18:04:27.909-04:00Getting another fermentation going either by kraus...Getting another fermentation going either by krausening or just adding fermentables (if there is enough yeast) is certainly an option for reducing diacetyl. <br /><br />I'm beginning to suspect that it is just the character of WY2001, I did another lager at the same time with S-23 that is completely clean.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76668439296699723892011-07-23T15:33:24.008-04:002011-07-23T15:33:24.008-04:00Would you consider Krausening as a way to reduce d...Would you consider Krausening as a way to reduce diacetyl?Jorge - Brew All Grain Beerhttp://mashcontrol.comnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55921897811978342162011-07-23T08:21:47.861-04:002011-07-23T08:21:47.861-04:00Well put. I think there is a lot to be said for tr...Well put. I think there is a lot to be said for trying to evaluate a beer for what it is without bringing your expectations into it.<br /><br />I received an email from someone else who had a related point, that we tend to focus on the flavors that we have names for. <br /><br />It is interesting to think about how the way we think impacts what we taste.<br /><br />Good luck on the Oktoberfest and the Pumpkin Lager!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34536592406928496902011-07-22T22:47:06.912-04:002011-07-22T22:47:06.912-04:00IM starting to find it bizarre that each time I ge...IM starting to find it bizarre that each time I get the urge to work on a new style, you make a post that is eerily similar! lol I'm working on an Oktoberfest as well as a pumpkin lager for August. Something in your post really hit home with me. In regards to spending time and effort on a plan for a beer, I do agree that it never turns out as good as you planned despite the fact that it is often very good. Friends always seem to love what isn't perfect to me...Draconian Libationshttps://www.blogger.com/profile/13291422321555128925noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20582132313228815902011-07-22T09:21:37.356-04:002011-07-22T09:21:37.356-04:00I'm suspicious that there isn't enough yea...I'm suspicious that there isn't enough yeast left in suspension after 2 months of lagering followed by fining to reduce the diacetyl. I may give it a try to see if it is worth it, but my concern is that I don’t have the gear to bottle off the keg in a low-oxygen manor, and oxygen can create even more diacetyl from precursors present in the beer. I think the diacetyl may have come from oxidation, the keg had a couple days where it didn’t seem to be holding pressure completely until I applied keg lube to the pressure release poppit.<br /><br />I realize the Urquell we get shipped here can’t compare to the “real” stuff fresh, but this was a particularly bad bottle (although luckily it was not skunked).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78776417867275403602011-07-22T05:41:22.843-04:002011-07-22T05:41:22.843-04:00The problem with comparing a homebrew Bohemian Pil...The problem with comparing a homebrew Bohemian Pilsner next to the original is that your beer is highly unlikely to have been pasteurised to within an inch of its life and the shipped in less than ideal conditions half way round the world. Now, if you could get a bottle to Plzen and try is side by side with tankove version then that might be a good comparison.<br /><br />I have had people ask me how to get that "classic pilsner skunkiness" in their homebrew versions without them realising that the real thing has none of that!Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90935200784766645432011-07-22T01:45:28.981-04:002011-07-22T01:45:28.981-04:00I wonder if you could bottle a bit off and warm-ag...I wonder if you could bottle a bit off and warm-age it at room temp for about a week to lower the diacetyl. There is probably still a little yeast in there that would reduce it if given the chance. Worth a try IMO.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.com