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  • Water Profile for Pilsners - Homebrew Talk
    I have used the Pilsner in a single infusion mash once (2 mo ago) and the beer has yet to clear With a Pilsner, or any lighter German beer, you want to mash thin This means 3 5 - 4 0 L kg for the saccrifcation rest The result of this will be less sparge water and thus less tannin extraction from the husks
  • Hop Varieties for Pilsners - Homebrew Talk
    It would seem that Saaz is "the" hop for Czech and American pilsners I don't have any Saaz on hand and was wondering what else people have used and like in Pilsners I want to make an example of the Pilsner style but don't necessarily need it to be Czech, American, or german Ive got a lot of Styrian Goldings, Sonnet Goldings, and Magnum
  • Pilsner using Kveik - Homebrew Talk
    Expect to have orange citrus from Voss Clean fermentation to me can mean no low esters, and also no fusels and “off” flavors There are some Kveik strains that do not produce esters If you want to emulate a Pilsner using ale yeast then choose a yeast that doesn’t produce esters
  • Pilsener vs Kolsch - Homebrew Talk
    Pilsner will use a lager yeast and be much cleaner and bitter Kolsch uses an ale yeast which imparts some fruitness to it via fermentation and is generally much less bitter Eventhough the Kolsch yeast is an ale it traditionally is fermented on the cool side then psuedo lagered before serving
  • Pilsner, fermentation under pressure, temp and pressure?
    It’s time to try to make a pilsner I plan to ferment under pressure with an 30l All Rounder from Kegland My local brew shop has one type of lager pilsner yeast and that is M76 Mangrove Jacks’s recommend to ferment at a temp between 8-14 degrees C (45-57 degrees F )
  • German Pils Tibers Premium Pils (1st Place German style Pilsner)
    The Bock lager yeast with this recipe and water profile produces the best tasting Pilsner I've ever made I've tried just about everything available - dry and liquid - and WLP833 is my favorite for this particular recipe Fermentation: 6 days @ 50F 5 days @ 54F 2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
  • Pale 2-row vs. Vienna vs. Pilsner vs. Marris Otter - Homebrew Talk
    But continental pilsner malt is a different beast entirely than 2-row, and marris otter is kind of on its own as well I don't think you can substitute I typically stock 2-row pale (used to do plain 2-row but i like the pale better) and german pilsner in bulk
  • Pilsner with ale yeast. . . . - Homebrew Talk
    I made ten gallons of pilsner, lagered half and used K-97 the other I preferred the K-97 over the lager Both were clean The K-97 half just had a better and more complex flavor I did my Thirsty Summit half Nottingham and half US-05 The US-05 won hands down The flavor was much more bright and vibrant The Nottingham just seems muddy in a
  • Favorite Pilsner? - Homebrew Talk
    Of course, some of these malts really are quite different (e g Weyermann Floor Malted Bohemian Pilsner) from "standard pilsner malt", but I think it'd be really hard to distinguish say Bestmalz Pils and Weyermann Pils in the final product
  • What is the difference in Pilsner and Pilsen? - Homebrew Talk
    Pilsner on the other hand, the -er is a masculine suffix which generally means "from" A Pilsner beer is from the town or region of Plzen Likewise, a male from Plzen is also called a Pilsner, while a female from Plzen is called a Plznerine (-ine being the diminuative feminine suffix) As for beer, it is the style of beer brewed in that region





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