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Yikes! Well, at least you gave it a cool name... and made it look like you meant to do that. Now, don't SCREW IT UP this time! :)

What specifically about last year's was a failure? And why only 4 gallons this year? Downsizing?:D

Is he deaf? AC30 volumes go to 11. I can't even turn it up to 3 in my house without blowing out my ear drum. In any case, that's what a Shure SM57 and a PA system is for! [Sorry to derail your thread, strat_thru_marshall!]

WLP830 is a great all-around German lager yeast and it is the same as Saflager W-34/70 dry yeast (at least 2 packs per 5 gallons). I use that for all my German lagers because I hate making giant starters (stepping up, etc.). Also, you may want to switch to strat_thru_voxAC30... the tone is...

I think the Munich malt will make it on the dark end of a Helles. IMO, Munich malt isn't necessary in a helles, but it's certainly not out of place, so to each his own. One of the trademarks of a Helles is for it to be as light/bright as possible, hence the name. Also, I'd change the...

Looks good except... Why the decoction to mash-out? I was to the understanding that, in order to get the intended benefits from a single decoction, you decoct from protein/sacch. to sacch./dextrin. In decocting to mash out, all of the conversion is done and you're only using a thin (almost all...

I was just looking at some notes from a German Pils I brewed last year. I pitched 2 packets W-34/70 per carboy. OG = 1.045, rehydrated yeast pitched cold (51°F). Lag time was <16 hrs. FG was 1.011. That's nearly 76% attenuation (and compared to my typical attenuations, that's good for me)...

Well, that's for an 11 gallon batch. It's actually on the low end of Fermentis' recommended pitch rate. They recommend as much as 5 packets per 5 gallons (converted from g/hL). That being said, with the price per packet going up, to me that's crazy talk. I'll continue to use 2 per carboy...

I could swear it used to be like ~83°F. But their current instructions state 23°C (73°F) +/- 3°C. They don't list revision dates on their instructions, but they may have changed it recently.

Yeah, I think 100°F is a bit high too. Fermentis (Saflager) calls for ~73°F. I would just prepare the yeast a little earlier... no harm in that. I sometimes put my rehydrated yeast into the refrigerator to help it along. I don't think that shocks it. IIRC, you want to avoid a temp...

Well, I don't know what BJCP has to say about it, but this is my authority on the subject.:D

FWIW, I've done the same Helles recipe (97.5% pilsner, 2.5% cara-pils) with a single decoction (143°F to 158°F) and direct-fired step mash (same temps). I couldn't tell a difference in the maltiness. They both had good maltiness.

Lose the protein rest. If you want to do a double infusion, go from ~145°F to 158°F. Lose the Munich and cut the Carafoam in half or less (and replace those with the Pilsner malt). You shouldn't need the Irish Moss. I never use kettle finings in my lagers (Helles) and they turn out very...

Despite what Dornbusch says, mash rest temps are malt-specific, not style-specific. A full-blown protein rest with most modern German pilsener malt has the potential to reduce body and foam stability. With a rest in the low to mid 140s°F (~45 min) and a rest at 158°F (~30 min.), you reduce...

97.5% German Pilsener malt, 2.5% Cara-pils, for an OG of around 1.048 Do a Hochkurz step-mash (~141°F for ~45 min., 158°F for ~30 min, mash-out)... either decoction or step-temp have both done well for me. In fact, the taste difference between these has not been noticeable for me. Boil 90...

I think they're great in a stout. They go well with roasted barley.

Nah, that neither. 120 can give pruny/raisiny notes if used in high amounts and in my experience, it only keeps those flavors for a short time while the beer is relatively young. If you used a small amount, that wouldn't cause the fruitiness you're describing. Certain hops can give fruity...

No, Munich malt wouldn't give that flavor.

Worth mentioning... oats are oily, so too much will cause the beer to have no head retention.

Tate & Lyle's