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I didn't realize that a fl oz of water doesn't weight an oz. Let's abandon the use Imperial measurements for any scientific work right here :) Kai

The missed mars once b/c of mixing unit systems :) I'm obviously not as tied to the imperial system but I see that it works pretty well for most things here in the US. Brewer's Friend has hop absorption set to 5 ml/g I don't know where this number came from and it may also be for pellet hops. Kai

I brewed an IPA^2 with my home grown whole leaf hops last night. To see how much wort gets absorbed by the hops and some trub I let them drain in a funnel with screen. I used that set-up to recover wort for later yeast propagation. The 120g (4 oz) hops that I started with weighed about 990 g...

Thanks for running this experiment. What's needed now is more experiments like this, or close observation on brew day to establish how much this number varies. I think it should be pretty simple to keep track of the wet weight if a hop sack is used. Kai

I think this is just a fancied up mash schedule. The points made about the large grists and poor conversion of the resulting thick mashes are valid and this schedule can boost your efficiency. But so would crushing finer or decoction. Slowly ramping up the temperature is also beneficial for...

I got the info from a brewmaster at Paulaner who guided a tour. He said that bottle conditioning with lager yeast caused unsightly flocks and oftentimes elevated diacetyl levels. I even had such a beer (Ustersbacher) the night before. It had flocks of yeast and a hint of butter. This was the...

The 3068 is likely the strain W68 from the Weihenstephan yeast bank which is not the same as the brewery. But given that W68 is the most popular Weissbier strain in Germany it is very likely that the Weihenstephan brewery uses it for its Weissbiers. I like this yeast a lot. The practice of...

No. I never got around to actually buying the WLP 351 and running a comparison. B/c of the poor head retention this yeast here has lost some usefulness for me but I'll keep it around. Maybe one day I can have a micro biology lab take a look at this yeast. Kai

SpanishCastleAle, Forget about those attenuation numbers on the WY and WL web sites. They are misleading. Instead read this: http://braukaiser.com/wiki/index.php?title=Understanding_Attenuation Since I always do the fast ferment test, I know what part of attenuation comes from the yeast and...

50% light munich 50% vienna mash with the double decoction that boils 60% of the mash. I don't know yet what sacc rest temp I will be using as I'll have to look at my notes for that. 60 min boil w/o hops added shortly before the start of the boil. For the amount of hops I'll have to look at...

If you are going for a single infusion, don't use a rest temp of 145F. The resulting wort will be too fermentable and the conversion may also take longer than 60 min. For a single infusion you would use 150F. But there is nothing wrong with stove top mashing. I have been doing this for my last...

This is about the same as the one I plan to brew. Kai

I just got an e-mail back from C&B and they say that it is Weyermann that is not giving them the lot analysis data. They keep referring to their average specs. C&B is in talks with Weyermann to get this data on the web but I’m not sure how far along that actually is. But it would be great...

I wish I could tell you, but I haven't been on the Wiesn' for a long time. Kai

Yes, that sounds right. Go for it. Kai

I don’t think that there is a benefit to starting at 90F except for being able to boil a lot of grain. To make that large of a jump, the decoction is about 60% of the mash volume and you’ll have to make sure it converts before it is brought to boiling. Kai

Those malts are sufficienctly well modified these days and you can go with a single infusion mash. But a more interesting option is a Hochkurz double decoction: 145F held for 20-30 min -> thick decoction boiled for 15-30 min -> 160F held for 30 min -> thin decoction boiled for 10 min -> 170F...

Keep waiting. No way that they will send it to you. And even if it might be very simple and you’ll have to copy their process (including fermenter size) to copy the beer. I used to make my Marzen with 75% PiMa, 10% MuMa, 5% CaraMunich I (I think this is similar to the recipe Dan Gordon...

Supposedly one time a brewery ran out of Oktoberfest beer and they made more by mixing their Maibock with their Helles. Kai

Here is my view on this: The distinction between Oktoberfest and Maerzen is not that clear cut. Originally the Oktoberfestbier was a Maerzen b/c the beer brewed during the summer wasn’t very shelf stable and good, so they brewed a lot during March and kept it cold in caves and ice houses...