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How doing decoctions make your porters,IPA’s or stouts better?

Regardless of ale or lager, I pick yeast strains I like the flavour and character of.

Not always on tap, but every 3rd or 4th beer is some kind of bitter or mild through my nitro tap. Lovely. Not as good as through a beer engine but they are quite expensive here in oz. A disposable nitrogen setup and stout nozzle is fairly cheap and worth having imho

Generally on tap it’s a mid strength American amber ale with C hops or a rice lager. Always have some saison in champagne bottles

I’m not sure about where you live but “reasonable” and “common sense” don’t really describe the tax office lol

Are you licensed to sell alcohol? If not you probably should keep it quiet if you’re selling it

I mash low on almost all my beers. I prefer beers on the dry side. Saison I go 90 minutes at 62c to get a very dry finish. I prefer low mash to adding sugar, though I’m quite happy to add sugar ( some people are funny about adding sugar ) . For stronger Belgians I add dextrose and mash low

Be interesting to know what percentage of German brewers still adhere to it.

I like the pils and have some Heidelberg for very pale rice lagers. Haven’t tried yet though have heard good reviews

I find it more tart, nowhere near as sour as the sour beers I’ve made. I definitely like it though

I like easy

Philly sour dry yeast is IMHO more tart than sour, and very easy to use, and doesn’t require a long conditioning time

3726 is great, but I don’t think tart is a word id use to describe it. My favourite saison yeast. Much less fussy than 3724.

A whole lot of effort for possibly not much return but go for it. Some people swear by them but most dont bother with them

Well if it’s not brewed in cologne it’s not a kolsh either 🤣. Anyway, personally style adherence doesn’t really bother me, as long as it tastes good

What about Hefeweizen?

Why wouldn’t wheat be compliant with the reinhetsgebot? Not that I care much about it but wheat should be ok, shouldn’t it?

I love 029, it’s my house yeast for anything non Belgian or british. Great for hoppy beers too but I use 2565 if I want to brew a kolsch. I find 029 super clean and crisp, where 2565 gives that white wine kind of character to beers.

I’ve had 3v and biab and a robo. robo is the best by far. Takes up way less room, and works great.

I can’t imagine ethanol would improve the taste of anything, and trying to make it yourself to drink sounds reckless to me. Just my opinion