Vienna in a Helles?

Postby **Techbrau** » Wed Aug 31, 2016 8:05 pm

It's almost as if helles is a cake;

Pima is the cake. Vima/Muma is the frosting. Cara, mema, etc. is the cherry or slivered almonds on top.

Postby **Brody** » Thu Sep 01, 2016 12:28 pm

Postby **Big Monk** » Thu Sep 01, 2016 1:03 pm

I've always used the 1.2 x 10⁹ cells/ml estimate for slurry.

I would think you could estimate higher if you were diligent about keeping break out of the fermentor.

Postby **bjanat** » Thu Sep 01, 2016 4:40 pm

Did anyone listen to this Beervana episode? https://itunes.apple.com/no/podcast/bee ... =374784442 Alan Taylor, Zoiglhaus brewpub owner, trained at VLB in Berlin, talked about a 100% pima helles. Claimed the 90 minute boil gave it enough body. Didn't mention lodo.

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Postby **Techbrau** » Thu Sep 01, 2016 5:17 pm

Check out the chapter on running a brewpub in Kunze, the main textbook used at VLB. He explicitly states that low oxygen is far to difficult to do at the brewpub scale so nobody bothers. He even says that oxygen is so hard to avoid in a small system that you should go ahead and not use a lid on your lauter tun, so that customers can look inside and admire the rakes.

He spends a lot more time in that chapter describing the kind of wall decorations and music the brewpub should have than he does on how to brew good beer at that scale.

Having just returned from a trip overseas to Germany, I got to sample some brewpub beer. It certainly didn't have the low oxygen flavor, and tasted pretty identical to American craft beer.

Postby **Brody** » Thu Sep 01, 2016 11:56 pm

Just went and read that section.. it almost seemed like satire.

Postby **Owenbräu** » Fri Sep 02, 2016 12:51 am

Postby **Big Monk** » Fri Sep 02, 2016 8:43 am

I doubt it was meant that way.