tag:blogger.com,1999:blog-8066877917844499643.post7034431096548924060..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: American-Ingredient Pilsner RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-41417244538245116302016-04-07T05:46:39.272-04:002016-04-07T05:46:39.272-04:00I wouldn't add any acid unless you have a pH m...I wouldn't add any acid unless you have a pH meter to measure if you need it. No reason acid blend wouldn't work, but I don't think I've heard of anyone using it hot-side. Pure lactic or phosphoric would be more traditional choices. <br /><br />An overnight mash wouldn't hurt, but lowering the temperature to 149-150F would be more effective at increasing fermentability. Beta amylase will be mostly denatured by 90 minutes anyway.<br /><br />Melanoidin is supposed to replace some of the slightly deeper maltiness you'd get from a decoction mash. Given several studies suggesting that the average taster can't reliably discern whether or not a beer was decocted, melanoidin might be a more effective way. Think of it as a sort of "super" Munich malt! You can certainly leave it out, my last Pilsner was straight Pils (and acid malt).<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47853995055399147962016-04-07T00:08:30.241-04:002016-04-07T00:08:30.241-04:00Hi there.
I am interested in trying this recipe b...Hi there. <br />I am interested in trying this recipe but I don't have any acidulated malt and can only access to "acid blend" which is typically used in wine making. <br />I was pondering trying an overnight mash to increase the efficiency/dryness as per your suggestions for improvement. <br />Can I get away with the acid blend in the mash and mash out and how much gain in terms of dry/crisp do you surmise could be made with an overnighter? <br />Also, what did you find the melanoidin brought beer?jdhttps://www.blogger.com/profile/05543637933921848962noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54623556304817389442014-05-09T18:15:08.297-04:002014-05-09T18:15:08.297-04:00There are a couple different ways to ferment and l...There are a couple different ways to ferment and lager... a lager. The old-school way is to slowly lower the temperature at the end of fermentation (a couple degrees per day) giving chance for the yeast to slowly finish their attenuation and diacetyl reduction before reaching cold aging. The new-school way is to warm the fermentation as it finishes, allowing the yeast to quickly complete their work. At that point you crash cool close to freezing. Even lager yeasts really aren't capable of doing anything when the temperature is that low. <br /><br />Lagers clearly aren't my specialty, but the last time I did a similar method I was happy with the results.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59215318548419594132014-05-09T12:38:56.290-04:002014-05-09T12:38:56.290-04:00Wouldn't you want to wait until after the lage...Wouldn't you want to wait until after the lagering is done to fine? I thought the point of the lagering was to let the suspended yeast do its cleanup.Unknownhttps://www.blogger.com/profile/08363219388931801602noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-16327368635664193242014-05-07T17:36:53.770-04:002014-05-07T17:36:53.770-04:00That is certainly an option. I'd rather add th...That is certainly an option. I'd rather add the finings after removing as much trub as I can, that way the gelatin can "focus" on the yeast cells and trub that didn't drop out on their own. Racking to a keg also allows me to purge with CO2 and avoid air-lock "suck back" issues. What some brewers do if fine/lager in one keg, then push to a serving keg. My kegs all end up with a bit of gunk at the bottom, but 95% gets sucked out in either the first and last pints. I don't move my kegs while serving and haven't had any issues. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52974874158731996082014-05-07T13:45:54.930-04:002014-05-07T13:45:54.930-04:00How about chilling then finning in the fermenter? ...How about chilling then finning in the fermenter? Then transfer carefully to the keg after a few days. I get nervous fining in the keg as ive had mixed results with extracting all the gunk.Clydesdale71https://www.blogger.com/profile/05798324953474904887noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36850344701534851462014-05-03T09:34:21.186-04:002014-05-03T09:34:21.186-04:00My recollection is that you want the beer to be be...My recollection is that you want the beer to be below the temperature at which chill haze appears so that the gelatin will pull it down and out of solution. If you chill your beer after adding the gelatin, it may fall out before it has a chance to trap the maximum chill haze molecules.<br /><br />If your method works for you though, I don't see a reason to change it though.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86344680587224559052014-05-02T22:09:17.370-04:002014-05-02T22:09:17.370-04:00I'm intrigued by this statement: "It is i...I'm intrigued by this statement: "It is important to have the beer cold before adding the gelatin to gain the maximum clarity boost." What is your evidence for this as I'd love to pass this on in a thread on HBT? Currently I gelatin and then immediately chill to 0℃ and have had very good results. Always looking for logical reasons to improve though.Anonymoushttps://www.blogger.com/profile/02099457039168093864noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80066897126731202162014-05-02T11:36:53.548-04:002014-05-02T11:36:53.548-04:00Straub IPL? Straub beers seem to have a house yeas...Straub IPL? Straub beers seem to have a house yeast character/flavor across their family of beers. I dont get that so much with the IPL. It's a clean, crisper beer with a healthy but tempered bitterness. Very easy to drink. It's nice to see this type of thing come out of a 130 yr old classic German-American lager brewery.Genehttps://www.blogger.com/profile/06129701493575134884noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15388535149973012062014-05-02T05:55:45.346-04:002014-05-02T05:55:45.346-04:00When I was out in San Diego the brewers were using...When I was out in San Diego the brewers were using acid malt for mash pH adjustment. Easy to add to the grist once you figure out how much it takes.<br /><br />Sounds like a delicious beer to me. I've been threatening to do a juniper version of the highly citrusy Fortunate Islands.<br /><br />I haven't had Straub's IPL, worth seeking out?<br /><br />Even if you can't get your fermentor all the way down, you can try fermenting with the California "Steam" Lager strain. Especially with a really hoppy beer the pristine fermentation probably isn't necessary.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71419177212226955362014-05-02T00:38:30.948-04:002014-05-02T00:38:30.948-04:00I really appreciate you posting this. I have been ...I really appreciate you posting this. I have been curious about lagers and everyone makes it seem like such a daunting thing. Great detail and I look forward to trying an IPL employing your methods from this post!ReformedBrewerhttps://www.blogger.com/profile/13032407484833532002noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90469096911186941342014-05-01T12:00:03.820-04:002014-05-01T12:00:03.820-04:00I appreciate the detail you've been going into...I appreciate the detail you've been going into with regards to water adjustments and pH control. Personally, I use the straight 85% phosphoric out of a glass eye dropper. What is Modern Times approach to pH control?<br /><br />I too have been doing lighter lagers with misc hop styles and addition times. Tremendously drinkable beers for any season! I did a Xmas light lager with pilsner, 10% Vienna, 3% carafoam, with Polaris hops and 3gm/gal juniper berries. It went quick over the holiday break.<br /><br />Have you had Straub's IPL?Genehttps://www.blogger.com/profile/06129701493575134884noreply@blogger.com