Yeasts have been around a lot longer than us and this just goes to show they'll probably be around still long after we've gone! They're not scared of a small ice age!
Try without the flavor addition of hops. For Helles I only use a bittering addition. Also to add to the delicate flavor, sub out the Victory with Carapils and one thing I do is a mash out decoction. For me it adds that little toasty flavor that Helles is known for. Other than those little things that was very nice clarity and it looked good on the foam. Nice job.
@@TheHomebrewChallenge I run a RIMS system and on the mash-out I turn off the element while recirculating and pull a quarter of the mash and boil it. I repeat this process until I hit 168° then kick the element back on and run at the RIMS for about 10 minutes just to ensure a good mashout. It is the boiling of the grain that adds a little more flavor. The malts I use are already highly modified so the protein rest decoction would thin it out too much. This gets you the flavor while not thinning the beer out. Just boil parts of the mash until you hit mash-out.
To my knowledge, the Hallertau hop-growing region in Bavaria produces about 30% of the world's hops. I can't quite understand that, because you can also grow hops in many other regions of the world. The climate is suitable, for example, in the British Isles and in northern regions of North America. The same goes for barley, of course. It's always a nice thing to choose locally sourced ingredients, ideally organic. This is also usually the case in Bavaria for breweries that produce organic beer. They have their own hop and barley farmers as contracted suppliers.
Simple, just because you can grow grapes in California doesn’t mean the grapes are the same as in the Bourdaux region in France. Same applies to hops, it’s a lot of factors that play into the flavor of hops like weather conditions (sun light, air pressure, rain per day etc.), soil (especially this is very unique to the Hallertau region in Bavaria) and of course simply which kind of hops your are growing. But all in all, it’s (almost) impossible to reproduce exactly same kind of hop and match the taste.
Really nice video guys! Just learned about your channel, actually im fermenting a lager also right now! Fortunately didnt froze it hahaha!! Keep going and cheers from Greece!
Would love to try your creation. But I must say that I’ve been to Munich and Bavaria numerous times. I love the style and love the Hallertau hops. And I must also say that I’ve never met an American version of the style that came anywhere near to the Munich 6 (Augustiner Brau, Hofbrau, Spaten, Paulaner, Lowenbrau, etc.). So, I must remain skeptical for now. By the way, most pivophiles acquainted with the style - myself included - rank Augustiner Brau #1.
If I'm not mistaken you could have accidentally made Maerzen Bier, lol from what i remember they make that beer in munich too and one of the characteristics is that it freezes and they can remove some of the water and make it stronger lol
Love watching your videos, I work in a brewery in the uk. Any chance you can give us some info on each video ref the fermentation temps you aim for? Thanks for so many great videos though.
This is my favourite beer style and have been trying it for a while. I have one lagering at the moment in fact. Can you confirm that you keep the beer in the primary fermenter until it's reached full attenuation (1.008 in this case) and then lager? I ask because John Palmer's book says to start the diacetyl rest when attenuation is 75% complete. To me, this means that we want the remaining 25% attenuation to occur at much lower temperatures - which doesn't make sense to me... Can you shed any light? Really enjoy the videos BTW
With the freeze, did you notice any esters in the beer? I would suspect that freezing the yeast would mean some of the cells would die off, which would stress out the remaining live cells and could produce more esters...
First off, I am very much enjoying the series and am looking forward to following along as you brew your way through the styleguide. I do have a question, however, that I am hoping you'll be able to help answer. I've noticed that you store your grains in Vittle Vaults. I just had a few of them delivered last week and I cannot seem to wash the overwhelming plastic smell out of them. This has me worried that the plastic smell will eventually transfer to the grain and then to the beer. For fear of spoiling 50lbs of Mecca Grade Pelton malt, I have yet to put grains in my Vittle Vaults. Any tips on how to properly clean the Vittle Vaults (a water/vinegar solution did absolutely nothing) would be appreciated. Alternately, my concerns might be overblown and simply putting the grains in might work just fine. Any input would be very helpful at this point. Cheers and thanks in advance!
Hi. When the vaults arrived they did have a faint plastic smell. I just left them open for a couple of days and that dissipated. Now they smell of grain :-) I suspect you will be fine.
Hey guys, does beer smith help with find the right water profile for the type of beer you are brewing ? Is there a rule of thumb with adjusting your strike water?
Victory malt? I guess to the extent that it is of such small amount it doesn't matter, but it's completely alien to this style and you simply will not find it in any of the traditional Bavarian breweries. I think what makes this beer and recipe work is the #2308 yeast.
@@TheHomebrewChallenge That's 7 gallons into the kettle? Can I ask how much was in the mash-tun? Did you sparge and if-so can I ask how much water you used? Love the videos!
I typically don’t publish this as it will depend upon your system. Just input the recipe into BeerSmith or the like with your equipment profile to get volumes that will apply to you. Thanks for watching.
I am looking to make a beer for Thanksgiving so i need it be done like in 6 to 8 weeks, i was thinking of a A Belgian triple /double or a golden strong ale , and also change out the candi sugar syrup for honey do you have any idea what i could make
My favorite beer is Belgian Tripel so I say make one of those! Will be great with a bit of conditioning for a few months. Swapping out candi sugar for honey sounds like fun. Let me know how it goes.
@@Svei2007 this is what I do: Days 1-5 @50f Days 6-8 @55, 60, 65f Cold crash and lager in keg. 7-14 days Carb - 24 hours with gelatin fining. Let rest for 7 more days Consume.
The Homebrew Challenge Maybe a link to a google page with the links on , so people can open with beersmith or brewfather 👍🏻 unless someone else who is a bit more tech savvy can help 😀great series 👍🏻
Typically I’ll start off at 55F. When fermentation is finished I’ll do a diacetyl rest at 68F. Then cold crash. I’m hearing good things about fermenting lagers at ale temperatures so might give that a try.
