Brew blocked

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Crunk
Apprentice Brewer
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Re: Brew blocked

Postby Crunk » Sat Jun 03, 2017 6:39 am

It's purely an experiment for foam and head retention comparison.

I have a dumb question, what is this vima and muma?
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Ancient Abbey
German Brewing
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Re: Brew blocked

Postby Ancient Abbey » Sat Jun 03, 2017 7:34 am

Crunk wrote:I have a dumb question, what is this vima and muma?

viewtopic.php?f=16&t=251&p=3396&hilit=abbreviations#p3396
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Ancient Abbey
German Brewing
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Re: Brew blocked

Postby Ancient Abbey » Sat Jun 03, 2017 7:38 am

Big Monk wrote:Then there are beers like Stiegl Goldbrau made with 100% Pale Ale Malt.

How do you know this to be true?

The examples of Stiegl Goldbrau I get here taste like pima + caramunich. I find pale ale malt tastes like biscuits and toast.
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Big Monk
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Re: Brew blocked

Postby Big Monk » Sat Jun 03, 2017 8:08 am

Ancient Abbey wrote:
Big Monk wrote:Then there are beers like Stiegl Goldbrau made with 100% Pale Ale Malt.

How do you know this to be true?

The examples of Stiegl Goldbrau I get here taste like pima + caramunich. I find pale ale malt tastes like biscuits and toast.


We had some correspondence with Stiegl's Brewmaster.
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Ancient Abbey
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Re: Brew blocked

Postby Ancient Abbey » Sat Jun 03, 2017 8:29 am

This says nothing. Being told to bugger off is having correspondence too.
- The best do the basics better -
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Big Monk
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Brew blocked

Postby Big Monk » Sat Jun 03, 2017 9:03 am

Ancient Abbey wrote:This says nothing. Being told to bugger off is having correspondence too.


Very cynical of you!

Bryan and I have had some great correspondence with breweries. Just recently I got some great responses on fermentation profiles for Belgian Yeast from Phil Lienhart from Brewery Ommegang. It was an email correspondence that lasted the better part of 3 hours. These guys are, at their core, brewers just like everyone else so when you ask them targeted questions they are more than happy to give detailed answers.

I've certainly had inquiries not responded to but have never been told to "bugger off".
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Natebriscoe
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Re: RE: Re: Brew blocked

Postby Natebriscoe » Sat Jun 03, 2017 9:52 am

Ancient Abbey wrote:
Big Monk wrote:Then there are beers like Stiegl Goldbrau made with 100% Pale Ale Malt.

How do you know this to be true?

The examples of Stiegl Goldbrau I get here taste like pima + caramunich. I find pale ale malt tastes like biscuits and toast.

I have been playing around with lighter pale ale malts with lighter different flavors than biscuits and toast (no marris otter). Though I do enjoy a touch of toast in a pale lager, Vienna works well too.
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Weizenberg
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Re: Brew blocked

Postby Weizenberg » Sat Jun 03, 2017 10:33 am

I spent 9 years of my childhood in our chalet in Kitzbuhel, Austria where I was all summers and winters. Stiegel was the predominant brew there. Oddly, it was never really great. It was always perceived as the second drawer of the lot.

Interesting on the plae ale malt. Did the brewmaster specify the variety too? If it's german chances are that it would simply be a pilsner malt with a higher kiln.
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Ancient Abbey
German Brewing
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Re: Brew blocked

Postby Ancient Abbey » Sat Jun 03, 2017 10:38 am

Big Monk wrote:Very cynical of you!

Bryan and I have had some great correspondence with breweries.

Yeah, it's not really cynical when we've been down this road many many times. Y'all always have some clandestine conversation with some elite, professional brewer at some highly reputable brewery who gives you some secret information of which you are solely entrusted and cannot disclose what they said to anyone. That's the game you play. Seriously, do you think people don't see right through this? Why waste everyone's time with such narcissism, trying to convince us that the emperor has new clothes...

I apologize to everyone else, and I'm sure there are more productive ways to prove to everyone that you're all hat and no cattle. But I don't think anyone really cares...
- The best do the basics better -
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Big Monk
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Re: Brew blocked

Postby Big Monk » Sat Jun 03, 2017 11:11 am

Ancient Abbey wrote:
Big Monk wrote:Very cynical of you!

Bryan and I have had some great correspondence with breweries.

Yeah, it's not really cynical when we've been down this road many many times. Y'all always have some clandestine conversation with some elite, professional brewer at some highly reputable brewery who gives you some secret information of which you are solely entrusted and cannot disclose what they said to anyone. That's the game you play. Seriously, do you think people don't see right through this? Why waste everyone's time with such narcissism, trying to convince us that the emperor has new clothes...

I apologize to everyone else, and I'm sure there are more productive ways to prove to everyone that you're all hat and no cattle. But I don't think anyone really cares...


All I did was make an innocuous post about pale ale malt. No "cloak and dagger" stuff here at all.

We are just trying to move forward. Bryan is not using sulfites anymore. I'm getting close to ditching them as well. Bryan is canning now. It's all about progress. I'm sure you guys are pushing forward as well...
Check us out at lowoxygenbrewing.com

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