tag:blogger.com,1999:blog-6756861315815236395.post4140387881668732269..comments2008-04-02T10:14:42.393+02:00grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6756861315815236395.post-11731460799189574042008-04-02T10:14:00.000+02:002008-04-02T10:14:00.000+02:00Knut Albert, I think that must have been brew #56, which is the doppelbock. Only two of the bottles have turned out to be gushers. I'm sure sure why. I can have it from tap the next time you're visiting. :)grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-21873934470247993112008-04-02T00:08:00.000+02:002008-04-02T00:08:00.000+02:00You gave me a bottle with 55 on the cork. It is certainly not a pils!<BR/><BR/>It is most likely the dobbelbock. Liquorice, forest fire, sweetness, alocohol warming. Nice.<BR/><BR/>A gusher, though, but I luckily opened this in the kitcen!Knut Alberthttp://www.blogger.com/profile/09330987617984777530noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-678806685886066142007-12-05T14:53:00.000+01:002007-12-05T14:53:00.000+01:00Baltic Porter...like Perkuno's Hammer! It is being reborn by the way as Baltic Thunder at Victory brewing. Mmmmm...Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-79029857320639644902007-12-04T09:23:00.000+01:002007-12-04T09:23:00.000+01:00Racking onto a fresh yeast cake is convenient. It's much less work. I've only done it once before. There are of course worries of infection as the previous beer could be infected, so better taste it before reusing...<BR/><BR/>Right now I'm trying to decide whether to do a traditional doppelbock or a baltic porter. Tough.<BR/><BR/>Cheers!grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-88568668166111995132007-12-04T09:14:00.000+01:002007-12-04T09:14:00.000+01:00The <A HREF="http://www.castlemalting.com/CastleMaltingSite.asp?Command=PageShow&PageID=10&Language=English" REL="nofollow">aroma[tic] malt</A> is from Castle Malting in Belgium. I saw an interview with Charlie Papazian once and he said that he used about 3-4 percent of aroma malt to get the same malty character that one would get from a traditional decoction mash. I decided to do the same in this one. We'll see how much there is to it. :)grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-16286500029372229342007-12-04T05:44:00.000+01:002007-12-04T05:44:00.000+01:00Nothing like racking onto a fresh yeast cake! No worries of infection...just instant fermentation gratification!Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-28377575289396240002007-12-04T04:11:00.000+01:002007-12-04T04:11:00.000+01:00What aroma malt did you use?<BR/><BR/>It's funny you did this brew, I think we are going to do German Pils in a few weeks. I love a good pils.<BR/><BR/>Cheers!Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.com