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Even if the bags are thicker material there is still air incursion where they are stitched shut because it's just thread. Weyermann probably has the best protection due to their inner liner; the bags that Briess uses for their smoked malts is pretty damn thick but I have no idea what these...

It's supposed to present as a lighter flavor profile with less astringency and less husk flavor

What you see on the right is what you get when you buy this

I didn't see a specific % point but I would say it's probably 10% if not more concentrated by weight due to the loss of husk material. I definitely want to try some at some point but I'm reticent to stock pre-milled grain. Husk or not oxygen is still getting in there

MaltGems is a new thing...they take Synergy pils, crush, and then filter out a lot of the husk and smaller bits. I'm afraid of stocking it because it HAS to come pre-crushed and I don't like any grain on the shelf with that short of a useable window.

I wouldn't toss it but czech pils yeast can be a bit finicky. You'll probably get a little isoamyl acetate (banana)

Thanks for posting that!

Bierstadt is pretty damn hoppy but on tap it is one of my favorite beers ever...I put down 3 liters on their birthday a few weeks ago :) The aroma out of a full mug is absolutely amazing and it makes those little .3L glasses pale in comparison. I've gotten pretty close to cloning their slow pour...

https://www.brewersassociation.org/wp-content/uploads/2020/04/CBC-Online-Seminar-Presentation-Innovation-Using-the-Heart-of-the-Malt-for-Clean-Flavor.pdf They found pretty good lautering all by itself due to the removal of flour and smaller particles

Like American, German, New Zealand, or Czech Pilsners?... This is a good starting point and really close to the recipe I've been using for awhile now, but I like to slip a little Munich into mine. I've tried using CaraMunich in a grain bill really close to this because they list it in the...

This sounds likely to me too

https://extension.umd.edu/learn/toxic-plant-profile-black-walnut#:~:text=Juglone%20is%20present%20in%20the,diameter%20for%20a%20mature%20tree).&text=Juglone%20does%20not%20pose%20any,its%20effects%20and%20plan%20accordingly. Juglone is less present in the wood itself but found everywhere else...

Just set it for 1-2 PSI

A few minutes above 160F will definitely not ruin your beer. It may have destroyed some of the initial enzyme load but if you reduced the temperature quickly this will definitely still produce fermentable beer. I would recommend waiting 7-10 days in primary and checking final gravity with a...

I repitch and reuse my culture pretty consistently and use a hochkurz mash, typically a huge pitch and ferment at 42-45F ambient (walk-in fridge) and sometimes do a D-rest just for attenuation. It floccs like a monster. I'll double check my next batch to confirm I'm not crazy but generally my...

Love the Andechs yeast...I just wish it was easier to get ahold of...if you're listening white labs... I typically get 85%+ attenuation and full fermentation in 5-7 days, no d-rest generally. Drops clear in like a week on its own. The flavor is wonderful, it adds just a slight malty note and a...

This

is this another hard seltzer thread in disguise?

http://germanbrewing.net/ Start there

It's primarily mountain runoff