German Brewing

Hence the appeal of preboiling followed by rapid chilling, especially if you can do it directly in your mash tun.

The SMB is really just to fill the cracks in a homebrew system, because our pickup from dough-in is higher without a proper vormaischer, and our pickup from diffusion is 20x faster/higher in general whenever the wort is exposed.

I've yet to see a superior method to preboil + SMB + floating lid, but that doesn't mean we should stop exploring alternatives.

Lots of cobwebs on this thread, but just in case anyone comes back through:

I was really impressed with the pdf about brewing helles, and I'm glad the link still works. I was wondering about the origin of the term "Country Helles". Is it a translation of a German Begriff, or is it something the author(s) came up with?

Hope you read the paper, v3, as it corrects for a lot of the mistakes of the premature release of the v1.

Country was a general term we used to talk about slightly more robust versions of helles from areas surrounding Munich and not part of the big 6.