14:05 getting into brewing very recently I have loved how there’s more than one way to make “good beer.” Becuase what you want out of it and how you want the process to go (religiously traditional or quick and chill) are your choice! Liberating from how I perceived the hobby years ago and thus never actually brewed anything myself
13:42 PLEASE index this timestamp in the contents and label it: “Steve from the pulpit”. “This is my beer and I like to brew it the way I brew it” comes in second place all time in the brewing world after “relax, don’t worry, have a homebrew”. The rest of that 30 second sermon is pure gold!
Agreed. It reminded me of a spiritual teacher from decades back, who described being in art class where everyone was given the same picture of a tree to color. This spiritual teacher recalled how the children were chastised and corrected for choosing what colors they liked, instead of the "proper" colors. This would of course make the children sad, and not want to color any more. This spiritual teacher said something like: "If later in life you feel like there is something missing, it is YOUR TREE" ;-)
Very nice Steve! I've won gold for my helles, but mine differs from yours as I do 100% barke pilsner malt. I will definitely have to try your rendition! Barke is a double edged sword in the sense that it's very malty and delicious, but it also can be too malty-sweet when it's young. Sometimes cutting it with a smidge of pale helps mellow out the barke. (Just my opinion) I tend to use more low alpha hops instead of high alpha. This really came from watching bierstadt lagerhaus's video on lagering about early boil hop flavor Edit: I pressure ferment at 10 PSI with cellarscience German (basically 34/70). Its completely clean.
Seconding what Bierstadt said too. I've done two different helles with all low-alpha and nothing after 30 minutes. Both tasted almost identical to the average big-time imported Helles like Weihenstephaner - classic German-style "beer flavored beer"
It's definitely not a bad idea at all to swap to low Alpha hops for the whole thing. They do lend a nice flavor and a particular type of bitterness. Barke is such a great malt. It could certainly make up 100% of the grist here and do great
Great video of my favourite beer! I brew a Helles monthly also with Augustine yeast and always keep one on tap. The bitterness you mentioned might be because of the Sulfate/Chloride ratio you used which is more like a German Pils ratio. Helles normally has a balanced ratio. My favourite Helles recipe is to decoct 100% Weyermann Floor Malted Bohemian Pilsner with 38C, 55C, 64C, 70C and 76C steps then ferment at 9C for 12 days then spund while lowering 1C per day to 4C until kegging at day 21. 7 days later it is crystal clear without any finings. The step mash for this malt is also key to obtaining clarity.
Possibly a root cause as well. I think keeping the sulfate to chloride ratio around 1.5 to 1 or a bit higher dies have a huge impact on mouthfeel though.
@@TheApartmentBrewer The 38 and 55C mash steps work well with the floor malted pilsner to impart great mouthfeel as it is slightly under modified. Also I used to live in Germany where most bars only serve beer from that region eg in the Blackforest it is normally Bitburger or Ulmer Pils which I found sharp and tiring after a while. Sometimes these bars also served the stronger Export version which has an increased ABV that brings the malt more forward reducing the sharpness. The local brewers said this region’s water aided in giving the local Pils the desired sharpness as opposed to Bravarian Helles.
Very nice Video! I am German, partially proud of the Rheinheitsgebot, but as homebrewers we would miss out so much if that is the only thing that would matter. Keep brewing!! 😊
I brewed this style just yesterday, also a personal favorite. This style/receipe scales down very well for low abv without losing flavor. Thirst quenching! Thank you for your channel and brewing inspiration!
Great video, I too love a good Helles, my favorite German style. I belong to 2 homebrew clubs in San Diego, and earlier this year White Labs did a short presentation at a club meeting. I scored a packet of their dried WLP860. I have Magnum and Hallertau hops in my freezer. I know what I will be brewing soon. Thanks for the inspiration.
Great looking beer. Helles is my favorite style. Just brewed a new iteration of my helles this past weekend. I usually go higher on chloride to accentuate malt. I’ll have to try and flip that and compare. Also, good call on the vienna. I do 20 to 30% and i find it adds some complexity along with 2 - 4% melanoiden
Helles is the perfect beer for every season! Registration for my club’s annual comp “sweetheart’s revenge” opens this afternoon, you should enter that helles so it can go up against the one I made!
Very nice video! Munich Helles is one of my favorite styles too and it's been too long since I've brewed one. I have a couple others in the pipeline to make first but this one is definitely on the list. Cheers!
I recently brewed a Czech style Dark Bock with decoction mash, I still used a little bit of melanoidin just to be sure, but man did it turn out amazing! And you know what? It wasn't that much more difficult, it was quite fun actually! Cheers!
That looks great! I've also noticed that mouthfeel takes a long time to develop in my lagers. Too bad the keg is almost empty before I notice the difference.
Helles is one of my favorite German styles to brew. Have always done just 152 in the mash and am thinking about going to a decoction to kick it up. My first attempts ended up being more at the higher end of the bittering per style so I entered it in several comps as a Dortmunder Export or Export Helles. Have done very well in comps with that and even got a 43 in NHC regionals in 2017, but oddly did not medal and move on to finals, maybe next year. Working on perfecting the Helles base style by dialing back a bit on some things.Great video!.
I noticed slight chill haze (maybe RUclips compression, ha!). I heard you mention cold crashing and I am assuming it was a single step-down crash. I’ve had better results with “soft” crashing where I take it down from 60 to 50 for a couple of days, then drop it to 38-40 (under pressure).
Looks fantastic! Magnum is a wonderful hop for bittering, and you can never go wrong with Tettnang. I've not played with Augustiner yeast yet, but will give it a bash next year maybe with my 8° sommerbier project.
Maybe my favorite style. My last one ended up an acetaldehyde bomb and I dumped it 😞. Not sure the issue, but it's happened a couple of times. My process is pretty good, but something out of whack. Going to use 34/70 at a warmer temp next time. BTW Costco has just started selling a Kirkland Munich Helles. Out west here it's brewed by Deschutes. It's a tad hoppier than the beers I've had in Munich, but it's pretty darn good. Gonna be my go-to canned fridge beer for between home brew batches. Thanks Steve, Prost!
Hey dude. I just brewed a Helles myself and used an almost identical process. Including ALDC and spunding etc and it’s probably the best beer I have ever made. Clear, crisp and extremely clean and delicious. What more could you want from this style? fully endorse this process. Nice one
Great video as usual and I will be making this! When you give your yeast options could you possibly also give an option (if possible or available) for dried yeast.
One day I discussed the water additions with brewmaster of head polish craft brewery - he mentioned, that there are some new insights on yeast health and they seem to benefit from keeping Mg and Na above 40 ppm. Ca 80-90 ppm, to build healthy yeast cells and drop out the haze.
Interesting stuff. The higher levels of calcium and sodium are certainly useful but magnesium can very quickly become astringently bitter. That being said pretty much all the magnesium yeast needs can be naturally supplied by the malt
@@TheApartmentBrewer I think it might also go in the "metallic" or rather "medical" notes, but rather when crossing the higher treshold (I don't remember the exact number, but I recal it was something around 80 or 90 ppm Mg). Anyway, it is not easy to modify RO water in such way, to have higher Ca, Mg and Na, while keeping the Cl, SO and HCO3 levels still low (under 100 ppm, let's say).
Do you have any problems transferring cold beer from the fermenter, to the keg with gelatin already in there? I have done that way before and ended up with a cloged dip tube/floating, and ball lock post. I now add my gelatin after the transfer, and seems to work better.
Did you consider implementing low oxygen brewing steps on the hot side (e.g., reduced hot side oxidation)? It seems like the Munch Helles beer style is the epitome of a beer style for LODO brewing. Cheers!
On the matter of tradition; I like to adhere to it - and then to break it. I think there's a certain satisfaction in brewing a beer 'the way it was meant to be brewed' as a part of the journey. I've learnt a lot from doing that with some beers and then subsequently scaled back and done it more 'my way.' That said, I just wouldn't worry about the Reinheitsgeboht. When it comes down to it, this was not so much introduced to ensure 'purity' as it was to ensure political control of grain. I'll add whirlfloc, yeast nutrient and finings at the end too.
im doing a pilsner. helles im wanting to do next. for the pilsner im using hallertau and spalt. it will be my first time using spalt. i was thinking of finishing the beer off with a flameout addition of hallertau and spalt. although im not sure. maybe just do the flameout with spalt and skip the addition of hallertau as well at flameout.. what would you think about it? 1 oz each at flameout
Great video thank you! How long does it take for your temp in between phases of the step mash? Im assuming you don’t start the time until you reach the desired temp for that step? Also, WHISKEY ROCKS, fantastic idea for cooling Ph samples!!
i find it hard to spund near the end of fermentation and build any real pressure. Even at the 75% mark to FG I find that the beer absorbs the CO2 faster than it can build pressure
@@TheApartmentBrewer No, don't think i have any leaks. Ferment in keg and pretty sure things are pretty tight. I generally have no issues building pressure to 12 psi then holding it there for the active part of fermentation. Towards the end when the yeast slows it's by-product of CO2 i find the pressure drops and drops, gradually. Basically any Co2 in the headspace is getting absorbed into the beer.
ALDC FTW! I finally got tired of my beers packaged without diacetyl developing it while waiting to be judged at a competition. I also add ALDC if adding dry hops to help minimize hop creep. A question on pH - how did you hit such a reltively low pH of 5.1 without any acidulated malt or acid addition? Perhaps you did add some acid and I missed it.
I'm not sure why my RO water does this but it is always fairly acidic when I mash in, despite having 6 ppm total dissolved solids. I read that pure RO water can actually pull carbon dioxide out of the air and create carbonic acid if it's left out. Not sure how true this is but it's my leading theory. Either way I'm really glad it makes it easy to nail my mash pH
Helles is one of my favorite beers!! With regards to BIAB & your mash schedule do you leave bag/grains in kettle while ramping up to next temp or do you pull & drain then ramp temp & reinsert when desired trmp achieved??
My advice is to step mash if you can. It helps a lot for head retention. Also using good high quality pilsner malt with a high protein level will get you there
Love Augustiner... But there is a lesser known Augustiner in Salzburg and it's not the same brewery. It's called the Augustiner Kloster Mulln a monetary beer and it is by far the greatest beer I have ever had. Would be interesting to try to recreate that recipe with cask fermentation.
@@TheApartmentBrewer yep right there in Salzburg... I dream about this beer every so often. The first time I remember getting my stein I was the next person in line and there was a door to the right and a monk opened the door. I knew I was in the presence of beer Jesus. But you can't get it anywhere else but the brewery.
I don't know what you're talking about, I'm definitely a certified german brewer and this was an atrocity to german brewing! Just kidding! With no temp control, i spund at room temperature and beers turn out great! Question on process You always talk about a whirlpool to collect hops / trub in the center of the kettle. There are various ways to whirlpool. While chilling, so you are you bring the entire batch down before going into fermentor, Or, for a short amount of time to sterilize the chiller and then, in a single pass into the fermentor. Which do you do?
Haha, I love it. When I whirlpool, I drop the kettle temp down to 180 or lower with a quick blast through the chiller, then start the whirlpool. The chiller gets sterilized at the beginning of the boil
Very happy to see you back with regular videos. The shots are superb, and the information and tone are perfect. Thanks a lot!
Thank you so much, it's great to hear that!
Been watching your channel for a few years now. I enjoy your humbleness and presentation.
I appreciate you saying that - I try to be as helpful as possible!
14:05 getting into brewing very recently I have loved how there’s more than one way to make “good beer.” Becuase what you want out of it and how you want the process to go (religiously traditional or quick and chill) are your choice! Liberating from how I perceived the hobby years ago and thus never actually brewed anything myself
Exactly. Homebrewing is all about making what you enjoy and enjoying making it!
13:42 PLEASE index this timestamp in the contents and label it: “Steve from the pulpit”. “This is my beer and I like to brew it the way I brew it” comes in second place all time in the brewing world after “relax, don’t worry, have a homebrew”. The rest of that 30 second sermon is pure gold!
Agreed. It reminded me of a spiritual teacher from decades back, who described being in art class where everyone was given the same picture of a tree to color. This spiritual teacher recalled how the children were chastised and corrected for choosing what colors they liked, instead of the "proper" colors. This would of course make the children sad, and not want to color any more.
This spiritual teacher said something like: "If later in life you feel like there is something missing, it is YOUR TREE" ;-)
Im glad that resonated so much with you. It is something that I (clearly) feel pretty strongly about!
Very nice Steve! I've won gold for my helles, but mine differs from yours as I do 100% barke pilsner malt. I will definitely have to try your rendition! Barke is a double edged sword in the sense that it's very malty and delicious, but it also can be too malty-sweet when it's young. Sometimes cutting it with a smidge of pale helps mellow out the barke. (Just my opinion)
I tend to use more low alpha hops instead of high alpha. This really came from watching bierstadt lagerhaus's video on lagering about early boil hop flavor
Edit: I pressure ferment at 10 PSI with cellarscience German (basically 34/70). Its completely clean.
Seconding what Bierstadt said too. I've done two different helles with all low-alpha and nothing after 30 minutes. Both tasted almost identical to the average big-time imported Helles like Weihenstephaner - classic German-style "beer flavored beer"
It's definitely not a bad idea at all to swap to low Alpha hops for the whole thing. They do lend a nice flavor and a particular type of bitterness. Barke is such a great malt. It could certainly make up 100% of the grist here and do great
Great video of my favourite beer! I brew a Helles monthly also with Augustine yeast and always keep one on tap. The bitterness you mentioned might be because of the Sulfate/Chloride ratio you used which is more like a German Pils ratio. Helles normally has a balanced ratio.
My favourite Helles recipe is to decoct 100% Weyermann Floor Malted Bohemian Pilsner with 38C, 55C, 64C, 70C and 76C steps then ferment at 9C for 12 days then spund while lowering 1C per day to 4C until kegging at day 21. 7 days later it is crystal clear without any finings. The step mash for this malt is also key to obtaining clarity.
Possibly a root cause as well. I think keeping the sulfate to chloride ratio around 1.5 to 1 or a bit higher dies have a huge impact on mouthfeel though.
@@TheApartmentBrewer The 38 and 55C mash steps work well with the floor malted pilsner to impart great mouthfeel as it is slightly under modified. Also I used to live in Germany where most bars only serve beer from that region eg in the Blackforest it is normally Bitburger or Ulmer Pils which I found sharp and tiring after a while. Sometimes these bars also served the stronger Export version which has an increased ABV that brings the malt more forward reducing the sharpness. The local brewers said this region’s water aided in giving the local Pils the desired sharpness as opposed to Bravarian Helles.
Very nice Video! I am German, partially proud of the Rheinheitsgebot, but as homebrewers we would miss out so much if that is the only thing that would matter.
Keep brewing!! 😊
I agree! It certainly has its place and purpose
Excellent! Cheers and happy holidays.
Thank you and same to you!
Good stuff as always Steve! Happy holidays! 🍻🎅
Same to you!
I brewed this style just yesterday, also a personal favorite. This style/receipe scales down very well for low abv without losing flavor. Thirst quenching! Thank you for your channel and brewing inspiration!
I’m glad you enjoyed the video! Its a great and versatile beer style!
Great video, I too love a good Helles, my favorite German style. I belong to 2 homebrew clubs in San Diego, and earlier this year White Labs did a short presentation at a club meeting. I scored a packet of their dried WLP860. I have Magnum and Hallertau hops in my freezer. I know what I will be brewing soon. Thanks for the inspiration.
That sounds like an excellent use of those ingredients!
I don't really have much to say, but thanks again for another awesome video and another recipe I might try in the future!
Glad you liked it!
Great looking beer. Helles is my favorite style. Just brewed a new iteration of my helles this past weekend. I usually go higher on chloride to accentuate malt. I’ll have to try and flip that and compare. Also, good call on the vienna. I do 20 to 30% and i find it adds some complexity along with 2 - 4% melanoiden
Vienna malt is really a great way to add some depth to the beer without changing the color too much. Cheers!
A small detail but I do like that you say what strain of yeast it is and give options! Much appreciated
Glad to be helpful with that!
Merry Christmas!!!🎉
Merry Christmas to you too!
Bayern Lager (Augustiner) really is the secret weapon for malty lager styles. So tasty.
White Lab's version has pretty much become my house lager strain for malty German beers. Fantastic yeast!
This is true. Hands down my new favorite lager yeast
Helles is the perfect beer for every season! Registration for my club’s annual comp “sweetheart’s revenge” opens this afternoon, you should enter that helles so it can go up against the one I made!
It is a great one for any time of year! I appreciate the comp invite but I'm probably going to pass. Thank you though!
Perfect time of year for this beer in Australia!!!
It is always the correct season somewhere, what? ;-)
This is true!
Very nice video! Munich Helles is one of my favorite styles too and it's been too long since I've brewed one. I have a couple others in the pipeline to make first but this one is definitely on the list. Cheers!
That’s awesome, Helles is such a great style!
Nothing like a good crispy boi any time of year! Cheers Steve and Merry Christmas 🍻
I couldn't agree more! Merry Christmas Brian!
Appreciate how you have given exact quantity for the salts. I use RO water and it helps not to calculate the salt on brew day. Thanks!
Thats why I do it! Cheers!
I recently brewed a Czech style Dark Bock with decoction mash, I still used a little bit of melanoidin just to be sure, but man did it turn out amazing! And you know what? It wasn't that much more difficult, it was quite fun actually! Cheers!
It makes a difference!
That looks great! I've also noticed that mouthfeel takes a long time to develop in my lagers. Too bad the keg is almost empty before I notice the difference.
This is very true!
Helles is one of my favorite German styles to brew. Have always done just 152 in the mash and am thinking about going to a decoction to kick it up. My first attempts ended up being more at the higher end of the bittering per style so I entered it in several comps as a Dortmunder Export or Export Helles. Have done very well in comps with that and even got a 43 in NHC regionals in 2017, but oddly did not medal and move on to finals, maybe next year. Working on perfecting the Helles base style by dialing back a bit on some things.Great video!.
Congrats on some excellent scores in what is easily one of the most competitive styles!
Looks lovely! Been looking forward to this video coming out, got a helles brewday planned in the not too distant future
Excellent! I hope it goes well!
I noticed slight chill haze (maybe RUclips compression, ha!). I heard you mention cold crashing and I am assuming it was a single step-down crash. I’ve had better results with “soft” crashing where I take it down from 60 to 50 for a couple of days, then drop it to 38-40 (under pressure).
I have been meaning to try a gradual cold crash actually. Seems like there's a quantifiable positive impact on head retention
Looks fantastic! Magnum is a wonderful hop for bittering, and you can never go wrong with Tettnang. I've not played with Augustiner yeast yet, but will give it a bash next year maybe with my 8° sommerbier project.
It's a great strain to try out!
@TheApartmentBrewer I love brewing with TUM-35, the old Franconian yeast strain, when I get the chance.
Maybe my favorite style. My last one ended up an acetaldehyde bomb and I dumped it 😞. Not sure the issue, but it's happened a couple of times. My process is pretty good, but something out of whack. Going to use 34/70 at a warmer temp next time. BTW Costco has just started selling a Kirkland Munich Helles. Out west here it's brewed by Deschutes. It's a tad hoppier than the beers I've had in Munich, but it's pretty darn good. Gonna be my go-to canned fridge beer for between home brew batches. Thanks Steve, Prost!
Sorry to hear about the off flavor issues! Try letting it rest a bit longer before giving up on it though. Best of luck for next time and cheers!
greetings from Brazil, thanks to put portuguese audio!
Im really glad the auto dubbing youtube just started doing is working so well. Cheers!
Hey dude. I just brewed a Helles myself and used an almost identical process. Including ALDC and spunding etc and it’s probably the best beer I have ever made. Clear, crisp and extremely clean and delicious. What more could you want from this style? fully endorse this process. Nice one
That's great to hear! These beers are really process-driven and once you nail that process its a good feeling
Really like the stressing of; make how you want, no one here is a licensed German Brewer. 🤘
Exactly! Homebrewing is about making what you enjoy, and enjoying making it.
Great video as usual and I will be making this! When you give your yeast options could you possibly also give an option (if possible or available) for dried yeast.
White labs Wlp860 (which is this same strain) is available as a dry yeast
One day I discussed the water additions with brewmaster of head polish craft brewery - he mentioned, that there are some new insights on yeast health and they seem to benefit from keeping Mg and Na above 40 ppm. Ca 80-90 ppm, to build healthy yeast cells and drop out the haze.
Interesting stuff. The higher levels of calcium and sodium are certainly useful but magnesium can very quickly become astringently bitter. That being said pretty much all the magnesium yeast needs can be naturally supplied by the malt
@@TheApartmentBrewer I think it might also go in the "metallic" or rather "medical" notes, but rather when crossing the higher treshold (I don't remember the exact number, but I recal it was something around 80 or 90 ppm Mg).
Anyway, it is not easy to modify RO water in such way, to have higher Ca, Mg and Na, while keeping the Cl, SO and HCO3 levels still low (under 100 ppm, let's say).
Do you have any problems transferring cold beer from the fermenter, to the keg with gelatin already in there?
I have done that way before and ended up with a cloged dip tube/floating, and ball lock post.
I now add my gelatin after the transfer, and seems to work better.
Never had that issue - what is the ratio of gelatin to water you are using?
Did you consider implementing low oxygen brewing steps on the hot side (e.g., reduced hot side oxidation)? It seems like the Munch Helles beer style is the epitome of a beer style for LODO brewing.
Cheers!
I could. But I'm not really a LODO brewer, although German styles do champion it!
On the matter of tradition; I like to adhere to it - and then to break it.
I think there's a certain satisfaction in brewing a beer 'the way it was meant to be brewed' as a part of the journey. I've learnt a lot from doing that with some beers and then subsequently scaled back and done it more 'my way.' That said, I just wouldn't worry about the Reinheitsgeboht. When it comes down to it, this was not so much introduced to ensure 'purity' as it was to ensure political control of grain. I'll add whirlfloc, yeast nutrient and finings at the end too.
Very well said!
im doing a pilsner. helles im wanting to do next. for the pilsner im using hallertau and spalt. it will be my first time using spalt. i was thinking of finishing the beer off with a flameout addition of hallertau and spalt. although im not sure. maybe just do the flameout with spalt and skip the addition of hallertau as well at flameout.. what would you think about it? 1 oz each at flameout
For a pils style beer it's OK to lean into the hops a bit more. Maybe 1 oz of Hallertau at 10 and 1 oz of spalt at 0?
Cheers, Helles is one of my favorites too. How much of the ALDC did you use?
Just one dropper full
Great video thank you! How long does it take for your temp in between phases of the step mash? Im assuming you don’t start the time until you reach the desired temp for that step? Also, WHISKEY ROCKS, fantastic idea for cooling Ph samples!!
Yup. The timer for the step starts once you reach that step temperature.
i find it hard to spund near the end of fermentation and build any real pressure. Even at the 75% mark to FG I find that the beer absorbs the CO2 faster than it can build pressure
That is interesting. Do you have a leak somewhere?
@@TheApartmentBrewer No, don't think i have any leaks. Ferment in keg and pretty sure things are pretty tight. I generally have no issues building pressure to 12 psi then holding it there for the active part of fermentation. Towards the end when the yeast slows it's by-product of CO2 i find the pressure drops and drops, gradually. Basically any Co2 in the headspace is getting absorbed into the beer.
Did a VERY similar Helles recently too! Personally I think lagers hit better in the cold, but that's just me.
Awesome! They really don't need to be relegated to a particular season
ALDC FTW! I finally got tired of my beers packaged without diacetyl developing it while waiting to be judged at a competition. I also add ALDC if adding dry hops to help minimize hop creep. A question on pH - how did you hit such a reltively low pH of 5.1 without any acidulated malt or acid addition? Perhaps you did add some acid and I missed it.
I'm not sure why my RO water does this but it is always fairly acidic when I mash in, despite having 6 ppm total dissolved solids. I read that pure RO water can actually pull carbon dioxide out of the air and create carbonic acid if it's left out. Not sure how true this is but it's my leading theory. Either way I'm really glad it makes it easy to nail my mash pH
Helles is one of my favorite beers!! With regards to BIAB & your mash schedule do you leave bag/grains in kettle while ramping up to next temp or do you pull & drain then ramp temp & reinsert when desired trmp achieved??
It's fine to leave it in while you ramp as long as the bag isn't touching something that will scorch it
Can I ask when I brew lagers at home I then go to try them mouths later my head never stays on my pint how does your lager hold a head ?
My advice is to step mash if you can. It helps a lot for head retention. Also using good high quality pilsner malt with a high protein level will get you there
What do you set the psi to for a lager?
The same as if I was serving any other beer. Depends on your system but I get a good pour at about 12 psi
@ what do you carb it up to?
@Wulrus_Jones i do 50 psi for 24-48 hours, usually equates to about 2.5 volumes or so.
Yes, I too lager in the keg and if I am patient enough the reward is truly worth it .There is that problem with the wait though.....
I agree - it's so hard to be patient sometimes!
Love Augustiner... But there is a lesser known Augustiner in Salzburg and it's not the same brewery. It's called the Augustiner Kloster Mulln a monetary beer and it is by far the greatest beer I have ever had. Would be interesting to try to recreate that recipe with cask fermentation.
Very interesting! I did not know of the Austrian Augustiner!
@@TheApartmentBrewer yep right there in Salzburg... I dream about this beer every so often. The first time I remember getting my stein I was the next person in line and there was a door to the right and a monk opened the door. I knew I was in the presence of beer Jesus. But you can't get it anywhere else but the brewery.
It is so funny to use the language function. Listening to you in german is really funny 😊 but the translation is quiet good 👍
I'm actually super pumped they rolled that out on my channel now. I'm really glad to hear the auto dubbing is solid!
Brew however you want, EXACTLY! Beer snobs chill out lol😂
Glad you feel the same way!
Thumbs up Looks good
Cheers, glad you like it!
🍻🍺
Why are you no longer supported by northern brewing
I am. I just didn't get the beers ingredients from them this time
I don't know what you're talking about, I'm definitely a certified german brewer and this was an atrocity to german brewing!
Just kidding!
With no temp control, i spund at room temperature and beers turn out great!
Question on process
You always talk about a whirlpool to collect hops / trub in the center of the kettle. There are various ways to whirlpool. While chilling, so you are you bring the entire batch down before going into fermentor, Or, for a short amount of time to sterilize the chiller and then, in a single pass into the fermentor.
Which do you do?
Haha, I love it. When I whirlpool, I drop the kettle temp down to 180 or lower with a quick blast through the chiller, then start the whirlpool. The chiller gets sterilized at the beginning of the boil
Just a single decoction
I brew helles and fest beer year round lol. That’s why I homebrew, brew what I want when I want.
Couldn't have said it better myself. Cheers!