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• Post #2569114

  @stojg this recipe, evidently from some historic Pilsner Urquell recipe, actually does a step mash with each decoction (55°, 62°, 73° and then boil). The boil is 20 minutes. Of course each decoction drops the lowest temp and you end up doing 73 and boil in the third. I don’t know if this makes so much of a difference but I keep doing it. I could just do a typical decoction of boil to get to 55° for the protein rest, boil and then beta rest, etc.

• Post #2569113

  @stojg Sunday I’m brewing a Polotmavé (half dark Czech lager - kind of like a Vienna but a bit darker than those usually run). Single decoction only. It’ll be an easy day.

• Post #2569112

  @stojg building a two generation starter really seems to get them revved up

• Post #1038560

  @skinnylatte wow that is by someone who shouldn’t bother traveling or trying anything other than whatever bland, boring food they grew up eating. Must have been a miserable trip for someone like that. Only saving grace is thinking about how uncomfortable they must have felt the entire time.

• Post #1038559

  @stojg I regularly do tomato “sashimi” - cut the tomatoes and then soy sauce and wasabi. The other to look up is “hiyashi tomato” - poach/blanch tomatoes, drop into ice water and peel skin, chill further and then eat - ideally with green shiso leaves and a chilled dashi. Have also had with finely chopped garlic and soy sauce or dashi. Can also do super thin onion and vinegar, sugar, salt, parsley…

• Post #1038558

  @stojg you could do that too I introduced the kids to tomato and also avocado “sashimi” a long time ago. Didn’t always go get fish (they love salmon since they were very young). Avocado with soy sauce and wasabi is like toro so why not.

• Post #1038557

  I am hoping to brew this coming Sunday. New job has kept me really busy but a brew day also seems like a sorely needed break. Plan is to do the rice “lager” I’ve been planning with the Kölsch yeast - as inspired by the Taiwan Beer 18 Days which really drinks like a Kölsch IMO

• Post #1038556

  I have no idea when I’m going to get a chance to brew. Maybe the Easter break. Crazy pace in a new job at a startup really gets in the way of brewing. Even weekends, as I’m playing catchup on all the household things I don’t get around to during the week. I need to brew the rice lager/Kölsch, a Rauchbier and I must get another Polotmavy and a Svetly Lezak in the fermenter. Oh and I’d really like to have a Vienna Lager for the coming winter.

• Post #1038555

  @stojg just like uni students making sure to pre-load before they go out to the bars - you need to pre-load before the Indian takeaway. This is a similar danger as going grocery shopping when you are hungry

• Post #1038553

  I should finally have some time to brew over the Easter Break - four days off in NZ. Should brew my rice lager (or rice Kölsch as that is the yeast I’ll use) but the love of my life is calling and I’ll brew the Pilsner Urquell clone and a Polotmavý. A triple and a double decoction but so worth it.

• Post #1038552

  Tuesday I will kick off my Urquell yeast starter for a Good Friday brew of my PU recipe. Then Sunday I brew a Polotmavé which should be able to use Kräusen from the Urquell (sort of) since I will use some of the Urquell wort right away to feed the some of the initial starter, and the Polotmavé wort won’t be chilled enough until Monday. All depends heavily on my initial starter being vigorous. 🤞

• Post #1038551

  Third decoction bubbling away Světlý Ležák 11°P -> Pilsner Urquell clone #HomeBrew #Pivo #SvetlyLezak

• Post #949238

  It was time to rethink my brewing setup. Now being back to a full time job means I need to make everything as efficient as possible. The pump on the Grainfather G40 is shit and despite my taking it apart and cleaning it thoroughly it stopped after my first test the other day and didn’t work at all today. So my external pump is essential. Ordered three-way T valves and various parts to get this all hooked up properly. Still need to run the silicon hose to the fermenters each time.