Subject: Largering, Milwaukee, Questions about England (George Fix)
Date: 1992-06-16 15:47:13 GMT
Florian asks in HBD 899 about priming festbiers in cold storage. We followed
the traditional process, still widely used in Germany, of having a long, cold
secondary fermentation in a gas tight vessel. No attempt at priming was made
in this process. In particular, we allowed the fermentation to go 2/3rds of the
way in the primary, and let the last 1/3rd finish off in the secondary.
We took periodic samples to determine the state of carbonation. Very often it
was necessary to bleed off some CO2 to prevent overcarbonation. If anything,
it is possibly best to stay slighly on the low side, and then make minor upward
adjustments at the end with direct CO2 injection. This practice is also widely
used in Germany.
Laurie and I really enjoyed Milwaukee. The biggest treat of all was meeting old
friends, and relating faces to e-mail addresses of people we had not meet
before. I just wish there were more time for everything, especially informal
discussions. What would be great is to follow something like Jay Hersh's
seminar with sessions where homebrews were tasted by a group of interested
brewers. The beers could be served anonymously to prevent excessive ego
deflation or inflation. This would also allow people to talk more freely
about what they are actually tasting, and perhaps talk about their own
personal experiences. (By the way, Jay really worked hard to get the doctored
beers right, and despite of the hectic ending which was created by time
limitations, I think he did an outstanding job.)
Jack Schmidling's generic ale was indeed clean as a whistle. I did, however,
have some stylistic quibbles with it. Jack, those high alpha Chinooks need
a generous malt charge to balance them off. I hope you had a chance to taste
Bob Jones' Brown Ale. It clearly showed how really delicious a clean well
balanced beer can be. Also, since you and Al Korz. live in the same city, I
hope you get a chance to taste his beers as well. They too are excellent
models. The larger point, however, is that yeast culturing works, and it
can do so for any type of brewer. One does not need fancy equipment to brew
tasty beer. Good yeast, a good recipe, and sanitary brewing conditions will
do the trick every time. One final point. Jack, when you discard yeast after
they make a clean brew (well formulated or otherwise), then you could be
chunking THE WORLD'S GREATEST YEAST SLURRY.
Laurie and I are going to England at the end of this month. It is alas a work
trip, but there should be some spare time on weekends. We would be grateful for
any tips concerning pubs, brewpubs, and micros in or around Cambridge. These
can be sent directly to email@example.com.
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