German Brewing

I was already on board. This was just confirmation for me.

I've left the Hido stuff in the rear view. I just can't see going back now.

The wort from the untreated control jar tasted good. Typical of what I'm used to. A little cloying.

The lodo jar was like hitting a "more" button in all aspects. It was different than any other wort I've tasted. A very distinct cereal note from the Pilsner. So fresh. I got some (very slight in those small amounts) of the flavors typical of darker syrups from the CaraMunich and the Special B: fig, raisin, etc.

I'm excited to increase both the CaraMunich and Special B for a full batch and use just table sugar.

Once I get my system together I'm going to try the Helles first and then a Tripel. I just picked up my new kettles (12 qt. MLT and BK, 8 qt. kettle fermentor), received my Waring Pro SB30 burner and ordered the Auber EZ-boil controller. I can't wait to start assembling everything. Inaugural brew date using Lodo should be sometime in late August/early September. More mini mashes to follow in the mean time.

I've always had trouble sourcing CSI syrups locally and would love to get my sugar at the grocery store from now on!

http://imgur.com/a/j6IRX

Quite obvious from the picture which one has been abused by oxygen. The taste is night and day, . The dark sample tastes like sugar water that's been sitting out for a while. The light sample has honey notes to it. My wife said it tasted "a lot more dynamic - there's more than one thing going on in that one" compared to the oxygenated sample.