Franconian Beer Message Board
Urban Chestnut Zwickel |
| Posted by Mosquit on 2015-01-19 00:48:27 |
| Also totally agree with Marc. Also I confirm that making good and stable bottom-fermented beers is a bigger challenge than for top-fermented - at least for me: brewing czech lager (decoction mash) is always ceremony, you have to follow the process carefuly. Fermentation needs to be carefully handled (lager: pitching at 7°C, then raising to 11°C slowly, then cooling again) and any deviation is always detectable. Yeast needs to be handled more properly as well. In contrast, when I brew APA etc (btw. this one is mine, when talking about Ratebeer - http://www.ratebeer.com/beer/domovar-komar-apa/303226/ ) nothing is really serious. When brewing at home, doesn't matter at all if temperature is 19 or 20, if I put there 30 g of hops or 40 g ... In the result it is going to be a good APA. |
| Followups: |
 Urban Chestnut Zwickel by barry on 2015-01-19 02:05:51 |
| Urban Chestnut Zwickel by Nick B. on 2015-01-19 02:40:03 |
| Urban Chestnut Zwickel by Mark Andersen on 2015-01-19 07:33:03 |
| Urban Chestnut Zwickel by Mark Andersen on 2015-01-19 07:33:31 |
| Correction by Mark Andersen on 2015-01-19 07:34:16 |
| OT: Urban Chestnut Zwickel - homebrewing franconia beers - books ? by Mosquit on 2015-01-19 07:55:50 |