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Sensory can be a wonderful tool for judging hot side progress, if your cold side practices are constantly excellent. Some keg purging procedures are much, much better than others and closed xfers are a must. For example, even with trimmed gas tubes and a keg filled 99.99% full of starsan/sani...

I 100% agree with that when you know your yeast. If a vitality starter does the same thing, do that instead at lower temps. Pick your pitch rate style based on known gravity, temperature and wort composition. I want some growth in the fermenter at low temps before it spirals upwards... pitching...

My intentionally slow ramp to 163°F for the glycoprotein rest is sufficient for alpha amylase activities and to capitalize on the Carafoam in the recipe for a dense long lasting foam in the glass. I will let lager yeast naturally build pressure to up to 32 psi and then slowly start backing off...

This style has taken me ages to nail. Bready, cracker, "low to mediumish" malt & noble aroma, mid palate sweetness, round creamy mouthfeel and finishes dry. This simple style is extremely hard to pull off repeatedly. Helles über alles 1.046 16 IBU's 45.5% pils 45.5% pale malt 5% munich 10°L...

I live in NC, but spend some time in the summer at my place in Sawyer County. Next year I'm going to make an effort to drop in to one of these meetings. 🍺

For 10 gal batches I use 60% strike water and 30% of the grist and have 3 gals under my false bottom as well. I think you should be able to strike a compromise somewhere on your gear and have plenty of diastatic power left to effectively step mash afterwards.

Here in the NC my tap water gets to 80°F in the summer. To combat this, I brew high gravity and dilute with 30% chilled distilled water into the fermenter. There are a lot of benefits for me with this approach. Since I recirculate with 2 CFC'S in parallel back into the kettle via 2 separate WP...

As a business owner myself, I'd buy gear on black Friday from my personal account. If you can’t beat'em, join'em.

I would even take that a step further and say it's significant what part of the grist you choose to decoct. What part of the grist has the maltster advanced in the process that you choose to cook makes a difference. If I'm making a maibock, I'm cooking the darkest grains with the lowest degrees...

I agree that on its own it falls flat in an infusion mash. However, I have found weyermann Carafoam and a glycoprotein rest does indeed bring the foam. I usually have a nice clump of foam on the bottom of an empty glass.

This is very similar to how I do a decoction in the mashtun. I have to use a spare false bottom to keep the grains under the top of the wort as I heat to 205°F and hold there while constantly recirculating. It's just as effective and no extra vessel to clean up.

If you are looking for "float a bottle cap on the foam" type head, 4% Carafoam and a 15 min rest at 72°C in your step mash regime will do it. The 4% Carafoam and glycoprotein rest will give you a dense rocky foam in spades. 🍺

When I do a decoction it's almost always my house Helles that I always have on tap. There is a definite change in flavor, more mouthfeel, whipped cream foam in glass and it drops brite quickly in the keg. All in it adds 45-60 minutes to my brew day, which for this old guy isn't an issue. Can the...

I believe he states that the water to grist ratio is different between the two beers, which would explain the different ABV's.

The cans have date stamps on the bottom, the bottles have a code you will need to look up. Hopefully, you can find similar production dates to compare. Here on the east coast, it is almost the time of year that I wait for, to hoard European imports with dates that show that they were made...

This video covers a good bit about the differences from the Weinhenstephaner brewmaster himself.

Looks fantastic to me! Make some invert for your wife to use in that pie. It's a game changer

Check out Weinhenstephaner Helles in the can and Original Premium in a bottle for a good comparison of infusion vs decoction mashing. Same brewery, same ingredients, different mashing process, different results.

I don't have a part #. I was given a bunch from a brew buddy and have never investigated them.

Here's a very solid video on filtering that might perfect for your situation.