German Brewing

It's awesome this is my first beer using sauergut, natural biological acidification.

Is it done, or does it need more time?

Two more weeks won't hurt it but it's done it taste good

Nice, need to make one, havent made a helles in ages.

Well done, Crunk! Sauergut really makes a big difference. Much nicer flavour than you get with lactic or acid malt. I have a little 2 litre stainless growler reactor going now. I use around 750mL in the mash and kettle, and then top it up with fresh wort out of the mash. The SG gets pressurised from the CO2 of the hetero-fermentative process, and I can dispense it like a spunded keg. No need for gas at all. I fill a 500mL and a 250mL flip-top bottle before dough-in. There is a definite flavour in Augustiner that I suspect is SG, and I'm finding it in my own beer since I started using SG.
When I read about SG first, I thought to myself "this is a lot of trouble to replace a few pennies worth of lactic acid". Now, I know it's absolutely worth the trouble. No comparison!
Kudos and gratitude to Weizenberg for encouraging the use of SG.

I'm having so much fun I feel like a kid in a candy shop every brew session

Just under 5 weeks.

What is the grist and mash profile on that helles?

Here it is