Category Archives: Beer

Diacetylrest at 22 C (72 F)

Posted on March 13, 2012 by Kai

This may sound crazy, but I commonly hold the “Diacetyl rest” at 22 C (72 F) for my lagers. When reading through some German brewing papers I notices that some of them referred to a fermentation schedule where the lager … Continue reading →

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Weissbier II

Posted on June 6, 2008 by Kai

This is now the first Weissbier that is part of the "Summer of Wheats":70% Light Wheat malt30% Pilsner malt2% acid malt2% CaraAroma It was mashed with a Hochkurz mash:Infusion to Maltose: 30 mit at 63CInfusion to Dextrinizaton: 60 m… Continue reading →

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Helles that became a Pilsner

Posted on May 21, 2008 by Kai

This beer was an experiment in which I tried a lot of new techniques that I generally don't use in my brewing process. The motivation was that I was not quite happy with the aroma and finish of my beers. For the
lagers, in which I use only bit… Continue reading →

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Maibock II

Posted on May 17, 2008 by Kai

This year's Maibock came out really nice (recipe). The only thing I'll have to change next time is to use a different yeast to make sure it attenuates better. The yeast I used was the Wyeast 2206 (Bavarian Lager) which has a really hard ti… Continue reading →

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Gose I

Posted on June 6, 2006 by Kai

This was my first attempt on a Gose, a German sour beer that is brewed with coriander and salt. Because I generally don't like sour beers, I only made a 1 gal batch which turned out to be a good idea. The wort was taken from a batch of wheat b… Continue reading →

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