Bryan's Been Away
Posted: Mon Oct 17, 2016 3:07 pm
I have been pretty absent from everywhere lately, but thought I should check in and give an update.
Firstly I have been working on a new brewery venture, that will be bringing gloriously low oxygen brewed beers local to Minnesota. The brewery is called http://www.cedarislandbrewing.com/ .IT will be a 10bbl brewhouse to start that is purpose built from the ground up around proper German brewing techniques.
I have still been feverishly brewing 1-2 batches a week(infact I have yet to miss a week in 2 years). Over the past 6-8 months I have tried uncountable methods in all aspects of German brewing. If you can dream it, I bet I have tried it.
I have discovered though much testing, and tweaking the answer to the get the proper German malt flavor is not infact using Vima, or muma but lies in a custom malt blend. I have formulated a blend that I like to call super pima (trademark pending
) and get fantastically wonderful results with that.
Biological Acid is indeed the missing link to 99% of these beers to get the authentic flavors associated with them. I have built and used a sauergut reactor for the last 6 months now, in my opinion it is a MUST have to be authentic. Many of the pale lagers are simply a pima blend, minimal high cara ( up to 1%) and good healthy dosings of sauergut.
I will be doing some podcasts soon do help folks on their journey though low oxygen brewing, with tips and tricks.
I think I am forgetting some things, but thats the jist of it.
Prost
Bryan
Firstly I have been working on a new brewery venture, that will be bringing gloriously low oxygen brewed beers local to Minnesota. The brewery is called http://www.cedarislandbrewing.com/ .IT will be a 10bbl brewhouse to start that is purpose built from the ground up around proper German brewing techniques.
I have still been feverishly brewing 1-2 batches a week(infact I have yet to miss a week in 2 years). Over the past 6-8 months I have tried uncountable methods in all aspects of German brewing. If you can dream it, I bet I have tried it.
I have discovered though much testing, and tweaking the answer to the get the proper German malt flavor is not infact using Vima, or muma but lies in a custom malt blend. I have formulated a blend that I like to call super pima (trademark pending
) and get fantastically wonderful results with that. Biological Acid is indeed the missing link to 99% of these beers to get the authentic flavors associated with them. I have built and used a sauergut reactor for the last 6 months now, in my opinion it is a MUST have to be authentic. Many of the pale lagers are simply a pima blend, minimal high cara ( up to 1%) and good healthy dosings of sauergut.
I will be doing some podcasts soon do help folks on their journey though low oxygen brewing, with tips and tricks.
I think I am forgetting some things, but thats the jist of it.
Prost
Bryan