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It might just turn into one of the best beers you've ever brewed.

For me, it was temperature control and water chemistry (although I am still learning about water!). One other thing----Gordon Strong's book Brewing Better Beer. Still my "go-to" book on process and techniques---even though I don't agree with everything he writes. Well worth the $18.

Planning on doing my latest iteration of an altbier tomorrow. I know tomorrow is Monday, but I'm retired so everyday (almost everyday) is a weekend.

Tell us more. What type of interesting flavors and aromas when following it with Brett? If kettle soured and using hefe yeast, how does the beer turn out?

Just finished Istanbul Passage and starting Japan 1941

I saw Gordon Strong demonstrate decoction using an old kitchen pan with a long handle. Not exact measurements but close enough to get the job done. And, yes, I thought about that just after I hit "post reply."

Maybe not exactly what you are looking for----- But a 1 or 2 quart measuring cup would work just as well. https://www.amazon.com/s?k=1+quart+pyrex+measuring+cup&crid=2ZG9TXIAJMA8N&sprefix=1+quart+pyrex+%2Caps%2C164&ref=nb_sb_ss_i_7_14

You might try here: https://www.homebrewersassociation.org/forum/index.php?topic=1812.0 Or, here: https://www.homebrewtalk.com/forum/threads/warsteiner-all-grain-recipe.56984/

No one has seen me clean shaven since December of 1969. I was in the navy when Adm Zumwalt said we could grow beards----and I did.

Yep. Past 3 years, scored 38, 38, 40 in the regionals. My 40 was pushed to mini-BOS but didn't advance beyond that. I'm trying again this year though.

This reminded me of a trip to Toronto. My wife and I sought out the Beer Bistro and had some great meals there. I got mussels steamed in beer. Great food. http://www.beerbistro.com

You might try here: https://www.homebrewtalk.com/forum/threads/margarita-gose.594994/

It's Post #5 in this thread, above.

I would be more than glad to pay the extra $9 if I got to the second round. The past 3 years, I have scored 38, 38, and 40 and didn't advance. I'm hoping this year I'll get to the second round.

Gordon Strong's Brewing Better Beer is my go-to book for process. More of an intermediate book than a beginner book. Malt, Hops, Yeast are also on my list Randy Mosher's Radical Brewing and Tasting Beer.

Take a look at the descriptions in 34c Experimental Beer. Maybe it could fit in this category. Just a thought.

Styrian Goldings "Sensory: Invitingly earthy and resinous as befits its Fuggle background, but with a more refined and restrained nature. When used in a hopback or as a dry hop, look for heightened floral and sweet spice."

Ah, not to be too picky, but..... That adds up to 103%. Or do you mean 60% German wheat malt?

And to you also Dan. And to everyone. Safe travels to all.

And a slice of tomato. Possibly some cranberry sauce---the real stuff, not the canned crap.