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It's dirty for sure, but the burrs still appear to be in good shape. Also, are you sure you want to go doserless? I was in the same boat as you a few years back, I went with a smaller hopper and doserless and after a few weeks put all the originals back together and haven't looked back since...

I don't understand how it was wrecked during the mash? 162 is the perfect temp for A-rest, depending on how long it was at 153 you got a little b-rest granted it was at the max temp of it, but you didn't use any hops, and expired yeast?

Here's my standard Pils or any other lager beer for that matter fermentation schedule: Pitch healthy active yeast into fermenter at 50F, let ferment for 5 days at this point it's ready for spunding, transfer to spunding keg for 2 days same temp, then transfer to Lager fridge at 31F for 2 weeks...

That's where I bought my copy from, if I remember correctly it was like 3 or 4 euro for shipping and it arrived the next day. You may want to look into moving to Germany LOL.

So to reiterate what Cavpilot2000 stated O2 is the culprit here's something I typed up on another site. I've been experiencing this more over here with Bitburger, drink it fresh on tap at a restaurant that takes care of their beer lines/turnover and it's fresh malty goodness with a slight hop...

Here's a cut and paste from another more in-depth site that explains how to figure out your gelatinization temp since it's not on the malt sheets: "It really only takes a batch or 2 to figure it out. The majority of all the malts we use today are VERY modified, so a simple hochkurz is all you...

Without looking through my Kunze book for the next hour to quote this, but I remember reading in there that no noticeable difference has been noted between decoction and step mashes. As a die hard Czech Pils brewer I've given up decoction mashes for step mashes about a year ago and haven't...

To simplify your process you could take 1-2 L of your wort prior to boil and hopping and use that as your saurgut starter depending on how big of a batch you brew. As for shooting for a 5.2 mash PH I'd be careful with that and go for around 5.4 since we're boiling so low the DMS splits in half...

@Max Stout I think you should put the hammer and nail comment in quotations as we know where that comes from, LOL. On a serious note, don't fret over other peoples views, do it your way and find out for yourself, as I'm sure someone else has said "opinions are like ******** everyone has one and...

If you're looking for some of the top references in brewing go with one of these 3 from here https://www.vlb-berlin.org/en/publications/specialist-publications

There's a great write-up about trub separation on the other site. Here's a quick synopsis of what I do, skim all hot break off at start and during boil, at flame out chill down to 10° C cause that's as cold as I can get it, let it settle for 30 min with cap on then rack to fermenter leaving all...

63-64 for 40 min is perfect depending on your gelatinization temp of the malt, I would also hold the 72 rest for at least 45 min and throw in a mash out for 10 min at 78. If you don't want much roasted flavors go for carafa special 1 or 2 then, but if you don't want any of the roasted flavor...

1.054 is gonna be the average gravity for any Czech Tmavy beer you drink while there. I step mash it, but if you don't have the capability to do that shoot for around 148 F. If you want it to finish dry let it ferment out completely, if your looking for a little extra body and slight residual...

14° 77% Floor Malted Bohemian Pils 10% Munich Typ 2 10% Cara Munich Typ 2 3% Carafa Special Typ 3 2 hop additions 100% Saaz FWH - 20 IBU's 30 Min - 14 IBU's

There's some solid advice here, but don't fall into the notion that the Floor malted bohemian pils is less modified. If you read the malt analysis sheets of all the Pils that Weyeremann does it's actually more modified than the others.

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It has a Kolbach index of Min 38% Max 44% this is off of their malt analysis sheet, so it's right at well modified to very highly modified according to Kunze. You can use a single infusion mash and be ok, or if possible do a stepped mash and it will be even better, but if you don't have the...

My bad, I would recommend using Weyermann Pale Ale Malt.

Simply add around 30% Pale Malt to either Barke Pils/Floor Malted Bohemian Pils and around 3% Carahell and you'll get quite noticeable breadiness.

That is a similar recipe to what I make for my Czech Dark Lager, 77% Floor Malted Bohemian Pils, 10% munich type 2, 10% Cara-Munich type 2, and 3% Carafa special type 3 which comes out to 49.6 EBC's, but in the glass it appears much darker than that. As for water profile I shoot for 22 Ca, 7...