I had to try it

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Crunk
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I had to try it

Postby Crunk » Wed Jun 14, 2017 4:02 pm

4 weeks of lagering lodo pilsner,

90° and humid

My 1 litre mugs arrived today, what better way to break them in.
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Ancient Abbey
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Re: I had to try it

Postby Ancient Abbey » Fri Jun 16, 2017 10:45 am

How did it taste?
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Crunk
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Re: I had to try it

Postby Crunk » Fri Jun 16, 2017 4:15 pm

Like it needs 4 more weeks to be perfect, still has a slight harshness to it.
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Crunk
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Re: I had to try it

Postby Crunk » Fri Jun 16, 2017 4:17 pm

Here is my 8 week Munich helles
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Crunk
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Re: I had to try it

Postby Crunk » Fri Jun 16, 2017 4:17 pm

The head with 50/50 is insane
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Brandon
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Re: I had to try it

Postby Brandon » Sat Jun 17, 2017 3:48 am

Crunk wrote:Here is my 8 week Munich helles


Beautiful color, head and clarity!
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Weizenberg
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Re: I had to try it

Postby Weizenberg » Mon Jun 19, 2017 3:48 am

8-12 weeks is the classic Bavarian condition ingredients period. Obviously, there are accelerated methods, but they will impact flavours.

During the last football (soccer) world-cup in Germany, all Munich breweries bar one increased their output to profit from the expected increase in demand.

That one (Munich) brewery refused to increase the output because it would have a negative impact on the quality of their product which they weren't willing to compromise on.

Nobody installed new kettles or fermenters, but everyone shortened their conditioning period and used accelerated fermentation.

It's not difficult to guess which Munich brewery it was.

For what it's worth, all my lagers are at least 8 weeks in conditioning. Stronger ones longer. 12 weeks.

I am not saying everyone should do that, but those who ponder with the idea may find comfort in our deeply rooted traditional methods.
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