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You could create your own melanoiden the old fashioned way. A decoction will produce melanoiden and will certainly be organic. You won't even really have to perform a multi-step decoction. With 1/2 hour left in your mash schedule, pull a gallon or two of thick grist (I use a big strainer)...

Sorry for the late reply and "Thank you" to Kato for the solid reply. No secondary is fine although the longer you lager this beer the better it gets. I would not recommend lagering for 6 weeks on the yeast cake. You will be fine at 2 or 3 weeks. Of course it's your beer but the Melanoiden...

Yes..... https://www.homebrewtalk.com/showthread.php?t=238906

In like Flint

Saq's The Pious Westvleteren 12- WOOT!

Your grain bill looks great. If you like the "raisony" and plum flavors/aromas of big dubbels you could back the Caramunich to .25 pounds and raise the Special B to .5 pounds. In other words, just brew that beer! If the beer comes out too dark you could add some DME and raise the gravity...

It has to be your candi sugar. What is the SRM of that product? I entered your recipe into Beersmith with amber candi of 75 SRm and the overall color was 16.7. Changed it to dark and the SRM rose to 27.4. Use different sugar or less of it.

There's not much you can change in a Helles. You did a great job brewing a difficult style. Congratulations! We Helles guys have to stick together. https://www.homebrewtalk.com/showthread.php?t=238906

20 gallon tun was delivered in good shape. Terrible packaging but I got lucky. I shoved a red keg O-ring in the dip tube nut and it sealed very well. Thermometer threads are loose but enough tape sealed it up. Thermometer was accurate within a degree but was easily adjusted with the nut on...

Never mind... I guess it would suck air.

OMG BP. What a nice note. I actually got a little verklempt after reading that. I'm honored and flattered and so damn happy that people are enjoying this beer. So yes, you are in a giant beer tent in Munich! Brew this beer, ferment is cleanly, carbonate it and enjoy. Grab a liter mug, pour...

Welcome to the obsession.

Angelic picture! I hear Angels singing..... ahhhhhhhhhh!

Mr.Baggins, You are very welcome and congratulations on doing a great job brewing a difficult style. Joe

Outstanding job Lewdag. That is a fine looking lager!

You may rack as long as fermentation is complete (as stated above). Although I'm the last guy on earth that uses a secondary. And I will continue to do so. If, IMO, you have room in a fridge and can lager in a glass carboy this beer will benefit from a long, cool bulk aging. As it bulk ages...

Lagers are boring. Really boring. Expect a slow fermentation. Be patient. A diacetyl rest should be preformed at about 5 points from terminal gravity. So somewhere around 1.017. As far as a commercial example- I have no clue in Atlanta. In the Chicago area we have a large liquor store...

You are very welcome. Thank you for the picture and kind words. I'd wait another day or two for a D-rest. We have to keep it cool during most of the "active" (lagers aint that active) to avoid most fruit esters from being developed. It looks like a D-rest can be much warmer than what I've...

The D-rest should be performed as fermentation slows. For this lager it's probably best at around day 5 to 7. If there is diacetyl you'd like to have somewhat active yeast finish that off. Leave the beer at a warmer temperature for a week. From there you can bring it back to lagering...

Just leave it alone! It's what the Great Spaghetti Beer Gods wanted. Brew on and post pictures if you are able.