Jeff Smith スミス

Tuesday I will kick off my Urquell yeast starter for a Good Friday brew of my PU recipe. Then Sunday I brew a Polotmavé which should be able to use Kräusen from the Urquell (sort of) since I will use some of the Urquell wort right away to feed the some of the initial starter, and the Polotmavé wort won’t be chilled enough until Monday. All depends heavily on my initial starter being vigorous.

🤞

I have no idea when I’m going to get a chance to brew. Maybe the Easter break. Crazy pace in a new job at a startup really gets in the way of brewing. Even weekends, as I’m playing catchup on all the household things I don’t get around to during the week.

I need to brew the rice lager/Kölsch, a Rauchbier and I must get another Polotmavy and a Svetly Lezak in the fermenter. Oh and I’d really like to have a Vienna Lager for the coming winter.

I should finally have some time to brew over the Easter Break - four days off in NZ. Should brew my rice lager (or rice Kölsch as that is the yeast I’ll use) but the love of my life is calling and I’ll brew the Pilsner Urquell clone and a Polotmavý. A triple and a double decoction but so worth it.

I am hoping to brew this coming Sunday. New job has kept me really busy but a brew day also seems like a sorely needed break.

Plan is to do the rice “lager” I’ve been planning with the Kölsch yeast - as inspired by the Taiwan Beer 18 Days which really drinks like a Kölsch IMO

@skinnylatte@hachyderm.io wow that is by someone who shouldn’t bother traveling or trying anything other than whatever bland, boring food they grew up eating. Must have been a miserable trip for someone like that. Only saving grace is thinking about how uncomfortable they must have felt the entire time.

@stojg@mastodon.nz Sunday I’m brewing a Polotmavé (half dark Czech lager - kind of like a Vienna but a bit darker than those usually run).

Single decoction only. It’ll be an easy day.

@stojg@mastodon.nz this recipe, evidently from some historic Pilsner Urquell recipe, actually does a step mash with each decoction (55°, 62°, 73° and then boil). The boil is 20 minutes. Of course each decoction drops the lowest temp and you end up doing 73 and boil in the third.

I don’t know if this makes so much of a difference but I keep doing it. I could just do a typical decoction of boil to get to 55° for the protein rest, boil and then beta rest, etc.

@stojg@mastodon.nz just like uni students making sure to pre-load before they go out to the bars - you need to pre-load before the Indian takeaway.

This is a similar danger as going grocery shopping when you are hungry

@stojg@mastodon.nz you could do that too

I introduced the kids to tomato and also avocado “sashimi” a long time ago. Didn’t always go get fish (they love salmon since they were very young). Avocado with soy sauce and wasabi is like toro so why not.

@stojg@mastodon.nz I regularly do tomato “sashimi” - cut the tomatoes and then soy sauce and wasabi. The other to look up is “hiyashi tomato” - poach/blanch tomatoes, drop into ice water and peel skin, chill further and then eat - ideally with green shiso leaves and a chilled dashi. Have also had with finely chopped garlic and soy sauce or dashi. Can also do super thin onion and vinegar, sugar, salt, parsley…

@stojg@mastodon.nz building a two generation starter really seems to get them revved up