Re: Brewing a Bavarian Helles
Posted: Sat Dec 31, 2016 2:58 pm
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.
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.