| Author |
Message |
    
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: | 
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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: |
|
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: |
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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: |
|
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: |
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FWIW, I did a single infusion for the crystal clear Munich beer. |
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Brews and Views Archive 2007 
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