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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through October 20, 2007 * Durst Pils, Durst Munich and Haze < Previous Next >

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Jon Steinhauer
Senior Member
Username: Jstein6870

Post Number: 1172
Registered: 03-2002
Posted From: 70.100.81.41
Posted on Friday, October 19, 2007 - 03:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've use both of these malts fairly extensively over the past three years, and continue to have haze problems. I've tried single infusions and short rests at 131F prior to saccharification. I adjust mash pH, add sufficient Ca, boil 75-90 minutes. It's not a chill haze. I don't know what else I can tell ya. Any constructive or simply amusing thoughts are appreciated.

Steinhauer
 

michael atkins
Advanced Member
Username: Mga

Post Number: 603
Registered: 11-2003
Posted From: 71.214.18.221
Posted on Friday, October 19, 2007 - 02:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jon -

I have an Alt in the primary now that is 75% Durst Munich, 20% Marris Otter, 3% Carahell, and an oz. of chocolate.

As for the haze, I don't think I have had a problem with the Durst Munich in the past, however, up until now I have only used it in smaller quantities.

Perhaps when this batch is ready it can help "rule out" either the Durst Pils or the Durst Munich.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6492
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, October 19, 2007 - 04:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just xferred a batch of Santa's Helper that's 99.9% Durst Munich and it's clear as a bell after 3 weeks in primary at 62F. OTOH, I have had haze issues with Durst pils, even after a protein rest.
 

Jon Steinhauer
Senior Member
Username: Jstein6870

Post Number: 1173
Registered: 03-2002
Posted From: 216.70.45.1
Posted on Friday, October 19, 2007 - 06:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just wonder, if Durst's corporate customers are decocter or protein resters.

I last week kille the Ofest that was 90% Munich and hazy after 4 months of lagering. I last night kegged Pils base beer and a Vienna base beer fermented with California Lager yeast, that is usually good flocculator, so I was disappointed at the haziness. Anyway, I've decided to take a break from Continental styles for a while, so once the Vienna is gone, I'll be out of German malt for a while.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6497
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, October 19, 2007 - 07:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FWIW, I did a single infusion for the crystal clear Munich beer.