heres a good question for you :-)
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tubby_shaw
Yes Garth Duvel, trappist dubbel, trippel, kwak you name it, apart from rauchbier I love most so called esoteric beersGarth wrote:never tried but it is on my 'to do' list, tubby, do you like Trappist Dubbel and Duvel also?
I don't know whether it's the real yeast they use for fermentation or some other strain developed for conditioning, I would check first as I have heard the conditioning yeast will produce different, possibily 'minging' beer.
Give it a go, hey, you still get to 'drink the tops' as good 'ole Dave Line would say
I know a bloke from Durham brewery and he asked me if I'd ever tried to grow some yeast from one their bottles, they don't use a different yeast, apparently it's dried Nottingham, simply rehydrated and pitched (in slightly bigger quantities than I do I expect)
I have a copy of brew classic european beers at home by Wheeler and Protz
As a footnote to the recipes for Chimay in the book it says that these are the brewery yeasts and the beer is unpasturised Unfortunately as it is a 1995 edition a lot could have happened in 12 years
But it is worth a go and as you say I get to drink some great beer
rauchbier? is that the smoked stuff Vossy was saying he didn't like? saw some last time in the supermarket and passed it up as I don't like the idea either.
My copy of 'European' is 1995 also, it says both Chimay Red and White (p76/77) are unpasteurised, and as they still have the yeast in the bottles today (well at least the red) I would presume they are the same.
Guinness used to be unpasteurised until 1993? and you could steal a yeast sample from a bottle.
what's kwak? sounds interesting, what's it taste like and where can you get it?
sorry for hijacking the thread Colin, (go for the Chimay mate)
My copy of 'European' is 1995 also, it says both Chimay Red and White (p76/77) are unpasteurised, and as they still have the yeast in the bottles today (well at least the red) I would presume they are the same.
Guinness used to be unpasteurised until 1993? and you could steal a yeast sample from a bottle.
what's kwak? sounds interesting, what's it taste like and where can you get it?
sorry for hijacking the thread Colin, (go for the Chimay mate)
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tubby_shaw
Yes, Rauchbier tastes like a tyre fire smells 
This is Kwak http://www.beersofeurope.co.uk/acatalog ... k_122.html
Take note of the special glass and wooden stand
This is Kwak http://www.beersofeurope.co.uk/acatalog ... k_122.html
Take note of the special glass and wooden stand
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ColinKeb
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ColinKeb
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tubby_shaw
The recipe posted by DaaB is for 15 litres
A stepped mash is a mash which begins at one temperature, normally 55º C for an initial rest and then steps up in temperature to what we would normally use for our simple infusion mash and then could possibly be raised again before sparging.
The initial 55º C rest is to give the proteolytic enzymes chance to degrade any excess proteins in the grist which may cause chill haze
But as DaaB said with well modified english malts a single infusion mash should be fine
A stepped mash is a mash which begins at one temperature, normally 55º C for an initial rest and then steps up in temperature to what we would normally use for our simple infusion mash and then could possibly be raised again
before sparging.The initial 55º C rest is to give the proteolytic enzymes chance to degrade any excess proteins in the grist which may cause chill haze
But as DaaB said with well modified english malts a single infusion mash should be fine
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tubby_shaw
It's normally quoted at 30 minutesColinKeb wrote:cheers tubby, how long would you rest it at 55deg then?
Thats how long I gave my lager this morning
For the recipe posted I would start with 6.5ltres of water @ 67ºC to give 55ºC assuming an initial grain temperature of 18ºC
Then after a 30 minutes rest add 2.5 litres of boiling water to give a temperature of 65ºC Good luck
ah, I had wondered how you do a stepped mash without a HERMS system or similar,tubby_shaw wrote:It's normally quoted at 30 minutesColinKeb wrote:cheers tubby, how long would you rest it at 55deg then?
Thats how long I gave my lager this morning
For the recipe posted I would start with 6.5ltres of water @ 67ºC to give 55ºC assuming an initial grain temperature of 18ºC
Good luck
how do you know the boiling water you add is going to get it up to desired temperature? is there a calculation you do to work it out or is it trial and error?
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tubby_shaw
There are calculations that can be done, such as theseGarth wrote:ah, I had wondered how you do a stepped mash without a HERMS system or similar,tubby_shaw wrote:It's normally quoted at 30 minutesColinKeb wrote:cheers tubby, how long would you rest it at 55deg then?
Thats how long I gave my lager this morning
For the recipe posted I would start with 6.5ltres of water @ 67ºC to give 55ºC assuming an initial grain temperature of 18ºC
Good luck
how do you know the boiling water you add is going to get it up to desired temperature? is there a calculation you do to work it out or is it trial and error?
http://www.grainandgrape.com.au/article ... keTemp.htm
Or use one of the readily available brewing softwares that are available
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tubby_shaw
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ColinKeb