One of my favorite beer styles

@BitterRealityBrewing

Жыл бұрын

I like a great Black IPA a bit better but a good Schwarzbier is usually a lot more seasonable. I prefer to keep the roast to a minimum but I'm all good with the chocolate.

I ferment all my lagers under pressure now, including my schwartzbiers. I ferment under constant pressure of about 12psi at 62f for the entire fermentation period. Then raise up to 68 for a couple days before crashing. Its pretty much the only way I will brew lagers now for not only faster ferment, but cleaner AND the side bonus.... CO2 savings since we apparently in a CO2 shortage in the US now.

@BitterRealityBrewing

Жыл бұрын

I've been keeping my lagers as the mid-range of the temps recommended by the yeasts but I do crank them all up to either the top of their range or a few degrees over for clean up before crashing after they've hit their FG of course. I've never been a big lager fan but brewing my own has gotten me hooked on the lagers I make as they are actually really nice compared to a lot of the ones available at local bottle shops.

Thanks for sharing. I think I'll try brewing this recipe when I run out of beer. I'm stocked for the next 4 to 5 months of beer. Cheers!

@BitterRealityBrewing

Жыл бұрын

Sadly I have the exact opposite problem. I'm trying to brew as much as I can for the future brew space as I expect a lot of guests and a lot of beer drinking. I'm trying to get ready as quickly as possible. I'm considering a Lemon Pepper Witbier or Saison as my next brew and have been kicking the tires about brewing an Altbier but with the BrewEasy Compact.

@jonthebeau4653

Жыл бұрын

You're either an overachieving brewer or an underachieving drinker.

@BitterRealityBrewing

Жыл бұрын

@@jonthebeau4653 😂Sadly, both, as I love brewing beer but give away about 90% as I could never drink this amount of beer. My new house supposedly will be ready in late December, so I am simply trying to make sure I am REALLY well stocked for all the guests that will be stopping by and, of course, for anyone that helps me move.

That's definitely on my 'to brew' list. Looking forward to seeing how it tastes! Cheers!

@Tense

Жыл бұрын

I usually brew a schwartz at least every 2-3 months. Its the greatest style in my opinion as you get the best of all worlds, dark, roast, crisp, light, clean.

@BitterRealityBrewing

Жыл бұрын

knocking out as many lagers that I've always wanted to brew while my new kegerator is acting as a really cold fermenter. There are a few dark lagers I really like but sadly most aren't available in my area any longer. BABA from Uinta use to be available here in Florida years ago and it was really good and well priced.

@BitterRealityBrewing

Жыл бұрын

You sound like me and IPAs and Black IPAs. I haven't had a BIPA on tap for a while and it is killing me.

@Tense

Жыл бұрын

@@BitterRealityBrewing In South Florida there is Invasive Species and Tank that both do Schwartzbiers. But, their distribution is limited. Invasive is by far the best you can get outside of Munich in my opinion. It’s about an hour trip for me though.

Do you follow anvil and only sparge with 1 gallon? How’s your efficiency? Coming from a 3 vessel system, I’ve always put mash thickness as a priority but from reading it seems this is less important with these all in one setups. Thanks for the vids!

@BitterRealityBrewing

Жыл бұрын

Honestly Anvil's info is just a recommendation. I really should be a bit more analytical with my sparging. I find that 1 gallon of water is too much for small grain bills and probably not enough for larger grain bills. I'll be in my new house very soon and will have the ability to do a lot more.