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Post by poptop on Aug 13, 2020 6:18:15 GMT -6
That is exactly how I envision the color should be. Bright and light. Cool picture btw
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Post by Ken on Aug 13, 2020 7:20:24 GMT -6
I also found this: It's probably a "pilsner" like Peroni is a pilsner. Or Miller Lite is a "Fine Pilsner Beer". Pilsner is a beer word that is tossed around far too casually. The idea of this beer is dancing around in my head with all kinds of possibilities and I'm really looking forward to it.
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Post by poptop on Aug 13, 2020 7:56:06 GMT -6
Craft Pilsner/Lager Bier is gradually reaching Rock Star status (again). If I didn't have two light Lagers on tap right now, I'd do one too but it'll have to wait until your finished pictures drive my inspiration IPA is a term tossed around far too casually imho. "Margarita Gose Lactose Infused Triple IPA."
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Post by Ken on Aug 13, 2020 8:05:36 GMT -6
I went to a craft beer fest here and I knew one of the commercial brewers who had a dry-hopped pilsner. This was before I knew anything about Tipopils. His was over-the-top DH'd and the beer was cloudy. I realize "cloudy" should not necessarily count against him but I feel like a pilsner should be clear. You're missing out on a great opportunity for an attractive beer when your pilsner is cloudy. As I look at the Tipopils recipe that you sent to me, the hops are NOT over-the-top. Okay so there is a WP addition and a DH addition which might be out of the ordinary but the WP is one ounce (½ ounce each of two varieties) and the DH is only ¾ of an ounce. After the beer lagers those additions are going to blend in nicely with the beer. I think the biggest hop contribution is the bittering addition. The original recipe was .7 ounces of Northern Brewer for 75 minutes and I think I did the math and it came to 27-28 IBUs. I had to increase my addition for the 30m boil but it should all come out in the same zip code. Mike, thanks for turning me onto this style. I really need to subscribe to that Beer & Brewing Magazine.
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Post by poptop on Aug 13, 2020 8:53:24 GMT -6
I think the key is a good hop presence but not over the top. It's cool that several of us have been eyeing this "style" as it were. And..... it must be perfectly clear imho. That's the attractiveness to so many beers yes? I am excited to see your iteration as well as Seven's and anyone else who joins the 'carro della banda.'
And Beer and Brewing is worth the price of admission me thinks.
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Post by Ken on Aug 13, 2020 9:44:40 GMT -6
I probably already mentioned it but when I first tried Pivo Pils I looked around for a recipe and either found one or else I contact FW and they gave me some tidbits. So I actually tried making a beer that was inspired by Tipopils and I didn't realize the connection nor had I heard of Tipopils. I like that I am attempting to make the beer that inspired Pivo Pils. I'm also looking forward to seeing if this iteration hits me the right way of if I decide to tweak some things just based on my tastebuds and my system. It's bubbling away with the help of Omega Bayern.
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Post by Seven on Aug 17, 2020 8:25:32 GMT -6
The directions for this beer say to wait until fermentation is complete, crash, add dry hops and lager for 4 weeks. I can do one of two things... add the dry hops to the fermenter before the beer goes to the keg but then I would need to know how long to leave the dry hops in there. Or... send the beer to the keg and add the hop bag and then lager the beer for a month and maybe tie a string on it so that once a few beers are tapped, the bag is just hanging above the beer. I am leaning towards option 1 because it will be [slightly] better LO-wise and I would also like this beer to be clear and having hops in the keg seems like a surefire way to get cloudy beer. Seven, how are you going to do the DH? I may just throw them in the fermenter for 2-3 days and call it good. Then transfer, chill, gel and carb. Sorry, Ken, was away from home for a few days and am now just seeing this. I have very limited temp control so I'll probably crash the primary as cool as I an get it (likely only to the upper 50s) and dry hop around day 10. If there's a bit of hop creep, that can help scrub some oxygen I guess.
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Post by Seven on Aug 17, 2020 8:30:21 GMT -6
I like the KISS method of homebrew. That's why I just do ales, single infusion. Works for me. I have some simple ales coming up soon and I'm looking forward to that. But one of my goals is to make the perfect lager whether it's something German, Czech, etc. Seven, are you also using the Anvil Foundry? Did you do the mash the way the recipe states? Yep, I doughed in with water directly from my well, so it was probably around 60F...did a rest at 151F and another at 162F. At approximately 1F per minute, it was a pretty long mash!
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Post by Ken on Aug 17, 2020 9:06:18 GMT -6
I have some simple ales coming up soon and I'm looking forward to that. But one of my goals is to make the perfect lager whether it's something German, Czech, etc. Seven, are you also using the Anvil Foundry? Did you do the mash the way the recipe states? Yep, I doughed in with water directly from my well, so it was probably around 60F...did a rest at 151F and another at 162F. At approximately 1F per minute, it was a pretty long mash! So this is one of the things that hits me about the electric system... the idea of doing step mashes much, much easier than I could now. I know that the Foundry (and others) are becoming more popular as many brewers are mentioning them and inquiring about them. The really interesting thing to consider is whether I would notice a HUGE difference in a beer made on my current system and one made on the Foundry or similar. For those of you who went from your old, home-built system to an all-in-one electric system, did you notice a difference in the quality of your beers either better or worse?
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Post by Seven on Aug 18, 2020 15:42:44 GMT -6
Yep, I doughed in with water directly from my well, so it was probably around 60F...did a rest at 151F and another at 162F. At approximately 1F per minute, it was a pretty long mash! ...For those of you who went from your old, home-built system to an all-in-one electric system, did you notice a difference in the quality of your beers either better or worse? Too early for me to detect any difference but it's definitely one of the selling points that got me to buy-in. That and easier cold-weather brewing; my brewpot was also starting to crack and leak at the handle welds and needed to be replaced anyway. I was out of town for a few days and came home to a room temp primary, so roughly 76F. I use a swamp cooler so the beer was slowly fermenting for a couple days in the upper 50s/low 60s before climbing, so hopefully this doesn't get too estery. I'm not sure how S-189 deals with warmer ferments. I drew off a small sample for a refractometer reading and it's showing 1.005. I typically don't trust my refractometer very much but it's usually close enough to a hyro sample for me to not take hydro samples too often. This is lower than I expected so it's probably done and just cleaning itself up ATM. I will give it another couple days at this temp before lowering a bit and dry hopping. The sample was a bit cloudy (as expected) but pretty light in color so my fear of scorched grains is hopefully unfounded. I got a bit of a vegetal flavor when i tasted it so I'm hoping this clears and isn't DMS.
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Post by Ken on Aug 18, 2020 16:10:32 GMT -6
...For those of you who went from your old, home-built system to an all-in-one electric system, did you notice a difference in the quality of your beers either better or worse? Too early for me to detect any difference but it's definitely one of the selling points that got me to buy-in. That and easier cold-weather brewing; my brewpot was also starting to crack and leak at the handle welds and needed to be replaced anyway. I was out of town for a few days and came home to a room temp primary, so roughly 76F. I use a swamp cooler so the beer was slowly fermenting for a couple days in the upper 50s/low 60s before climbing, so hopefully this doesn't get too estery. I'm not sure how S-189 deals with warmer ferments. I drew off a small sample for a refractometer reading and it's showing 1.005. I typically don't trust my refractometer very much but it's usually close enough to a hyro sample for me to not take hydro samples too often. This is lower than I expected so it's probably done and just cleaning itself up ATM. I will give it another couple days at this temp before lowering a bit and dry hopping. The sample was a bit cloudy (as expected) but pretty light in color so my fear of scorched grains is hopefully unfounded. I got a bit of a vegetal flavor when i tasted it so I'm hoping this clears and isn't DMS. Definitely keep us posted. I am traveling for work next week so before I leave I will probably drop the DHs into the fermenter but I wonder how long they should be there. One option is to drop them in there on Wednesday (tomorrow) and then leave them there until I leave on Sunday and pull them out. Or drop them in there on Sunday and pull them out when I get back late on Friday. Not being a DH expert I'm not sure how long to go. We should compare notes when we're at the point of sampling.
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Post by Seven on Aug 19, 2020 6:37:42 GMT -6
I've kept DH in for a long while but generally not for a "delicate" beer. Supposedly, grassiness is very hop dependent and I don't really have enough experience with the hops I'm using to know if prolonged contact is detrimental.
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Post by Ken on Aug 19, 2020 9:04:16 GMT -6
I'm boiling a muslin bag right now and about to drop ½ ounce of Spalt and a ½ ounce of Hersbrucker into the Tipopils for the DH. I will leave it either until Saturday or Sunday morning and then I'm going to run it off into the keg and get it cold. I'll carefully remove the hop bag from the fermenter afterwards and harvest the Bayern to use for another batch. So 3-4 days of DHing and the recipe shows a total of ¾ ounce for the DH but I just went with one ounce. Really looking forward to trying this.
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Post by Seven on Aug 19, 2020 10:11:14 GMT -6
Did you do your d-rest already, Ken? My plan was to get the beer a bit cool via ice packs in the swamp cooler but my freezer decided to stop working on me so I no longer have ice packs or ice.
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Post by Ken on Aug 19, 2020 10:23:33 GMT -6
I took it out of the 52° fridge today so the temp will ramp from now until Saturday or Sunday and then it will hit the fridge. A common timeline for lagers here.
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