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I also specified that the classical decoction was different from hochkurz in regards to not using a second sacc rest.
I just find it a bit funny how on this forum, its a point to take pride in to get down to the nitty gritty detail. To cite sources and provide sound advice. To not just pull a comment out of your arse and post it without reading the parent post and provide no additional detail.
The only reason you, WeizenBerg, posted the comment was to flaunt your knowledge of brewing history. It didn't add anything to the conversation, nor did it actually critique my post. You mentioned attenuation to bitterness being "an important yardstick" like you are the only homebrewer who knows that. Attenuation/Bitterness ratio's are a super common measurement mentioned in almost every homebrew book and used in almost every microbrewery in America.
But that's just splitting hairs, I guess.
Statistics: Posted by Guest — Sat Mar 26, 2016 6:06 pm
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But that's splitting hairs.
What's interesting is how he emphasised that they adapt the schedule to the malt and that the attenuation:bitterness ratio is an important yardstick
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Statistics: Posted by Weizenberg — Sat Mar 26, 2016 5:20 pm
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The closest thing I can think of is the smell of english caramel 15, but with brown sugar tossed on top and toasted for 15 minutes.
I have seen many, many references to carahell being used in German Pils, so I am going to assume its that.
Statistics: Posted by Guest — Wed Mar 16, 2016 11:02 pm
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On one of the other pages they said the pilot batch system was a 5 vessel brewhouse, thought that was interesting also.
Statistics: Posted by Guest — Wed Mar 16, 2016 12:18 pm
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They show the 3 vessels of the brewery, but if you look in the pictures you see 2 smaller vessels in the background to the left side....Interesting.
Statistics: Posted by Bryan R — Wed Mar 16, 2016 10:02 am
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Statistics: Posted by Guest — Wed Mar 16, 2016 1:16 am
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