Kinda feeling that way with pils myself. A U.S. 2 row might be different .
Thread derails are how we all learn around here!
That being said, I won’t derail further. But as for Brewtan B, I’m torn. I’m really interested in it’s affects and the results folks are getting…but at the same time I’m having a hard time “liking” adding a “chemical” to my beer. Yes, I know it’s irrational, there’s nothing wrong with Brewtan B at all…but there’s a part of me that’s bothered by it. That being said, I do use whirfloc, isinglass, gelatin, etc. I don’t get it.
Phil, I hear you but according to Wyeast (who only sells it at this time to breweries who buy it in big quantities) Brewtan B is “extracted from renewable plant materials specifically for the brewing industry”. Personally I’m not more concerned using it than I am in using whirlfloc (seaweed), isinglass (fish bladder), or gelatin (extracted from animal tissue). Brewtan B has high molecular weight purposely, to help it settle out of suspension easily. Regardless, there’s never any harm in being super careful with what you add to your beer.
Thread derails are cool on my threads so long it is brewing related. ;D
It’s funny. When I discovered polyclar in the boil, I kept it secret a few years and then decided this group was cool enough to share the info but no one cares and brewtan gets all the love. I think it is the chemical nature of it… I am kinda odd like Andrew Zimmern and not much grosses me out but I really despise gelatine. I am just using the store brand knox but the stuff smells horrible when prepared. But it works and I have to use it on 3470 beers. Generally speaking I prefer only using additives on hot side.
Brewbrite, oddly enough also available and popular in Australia, is some combination of carrageenan and pvpp and is used at the end of the boil. There are discussions of it vs the newer Brewtan B on the Aussie forums if anyone is interested.
Tell yourself it’s only beer…if something goes wrong you can always make more. Take the leap of faith, grasshopper…
Did a NGP this weekend and wort sample seemed a little more malty and it got me thinking about the whole “it’s maltier since less IBU thing”. First off, the few times I was little low on bittering, I do not recall perceiving a higher amount of maltiness. It was just less bitter or maybe had a kinda watered down taste, but no increase in maltiness. Am I off here? In a similar vein, what is everyone’s preferred IBU method/setting? I got ole Promash set to Tinseth…
Tinseth here.
I use rager as it is what JZ used on his podcasts and in BCS. I cut my teeth with those recipes and just stuck with it.
According to the spec sheet, it is extracted from the galls of the Chinese Sumac (Rhus semialata) or the leaves of the Sicilian Sumac (Rhus coriaria).
EVERYTHING is chemicals
I know, it isn’t a rational feeling. Though I do fit squarely in your “oldschool master” mindset, so that’s likely a factor.
Maybe I just need to see it sitting on the shelf at the LHBS, then I’ll go out and try it…
FYI, the guy who turned me on to it is profiled in the book as an old school master, so there! :) And you won’t find it at your LHBS, at least for a while.
Worst of all it’s already saturated in the environment and in your body and you can’t completely eliminate it.
That’s like saying just because someone is BJCP means they can taste beer. Titles/labels mean nothing.
I
I get that but the BJCP is a point of validation or scientifically, calibration.
In any event, just kegged the NGP and I am really digging it already. Easily my best pils to date and the main reason being is the hops: santiam. Love them! Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow. It’s not night and day but it’s there. I really think you helles/malty guys should try it and call me out if I am wrong.
Any more descriptors you can give on how the short boil is affecting malt flavors?
Planning on it for my next helles…But it’ll also be full low DO with all stainless as well. No more copper. I sold my chiller to a friend who needed a bigger chiller since he does 10 gallon batches. That chiller served me well over the years. But the lure of all stainless took hold…
…and you can always them a hunk of copper in the kettle toward the end of boil if you think it has some positive effect.