German Brewing

I'm seeing some potentially dangerous posts on other discussion forums & I want to clarify one important bit of information.

Campden must be fully dissolved & active in your mash water, before doughing in.
If simply thrown into the mash, it will not have the time to protect your grain from oxidation & will be wasted.

Brandon... did you determine what the difference was between the PMB and SMB? What was the reason for the switch? Thx.

The difference is potassium is detrimental to mash enzymes (Per Kunze and Narziss). 10mg/l is the limit.

I feel like the one kid in the 4th grade who likes girls and all my friends keep asking me to come over here and ask you guys questions.

So there is a link... http://pilsnerurquell.com/us/article/copper-tanks

In that short blurb they talk about how important the copper tanks are to the flavor of Pilsner Urquell... which of course is not German. Thoughts?

Ken, just try the mini-mash.

Thanks for the enthusiasm Mike, but it's really not a them against us thing. We needed a period to put our heads down, put our blinders up and get some work done to be able to test variations in processes in order to release what we did. So, we closed the forum down from distractions and did exactly that. We hope what we provided was worth the frustration that some endured. There is nothing quite like brewing like a bavarian, and I think the ends justified the means. Lets just look forward.

Beers that are heavy on munich malt and caramalt taste very different from the oxidized versions.