Thoughts on a helles recipe

Postby **Weizenberg** » Sun Jan 31, 2016 3:57 pm

Fermentation. If you cannot get the yeast to a good start then things get skewed quickly.

laboratories should quote real attenuation. For us, apparent attenuation is easier to work with and just as reliable.

Postby **Owenbräu** » Thu Feb 04, 2016 12:21 pm

Getting back to the water for a second, I went back through some work by Kai. A lot of his work is straight from Narzis. On his dunkel recipe, he mimics the published Munich water perfectly. What is the process for deciding when to adjust the water and when to use it as is? Style specific?

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Postby **Bryan R** » Thu Feb 04, 2016 12:37 pm

I want to say, I love Kai. I wish he was here. His worked helped me tremendously to get me where I am today. But Kai never got "it", and you can see it in his writings. He does quote N and others, so he was close... Or maybe he did get it, and then that made him fall off the map... :mrgreen:

I don't think using city profiles will ever get you where you need to be. Everyone has some kind of a water treatment plan. My water plans vary, very little per beer style. Its a different mentality, when building your water you get to accentuate and do what you WANT to do. When using premade water, you are reactive instead of proactive.

Postby **Weizenberg** » Thu Feb 04, 2016 2:00 pm

Water is the secret of every Brewer. It is certainly mine