German Brewing

DME is already oxidized, and you be adding it directly to your lodo wort.

Yea exactly, I only want the purest of the pure to touch the beer!

I dislike handling DME, other issues apart.

It's far more convenient to just mash a bit more and save some.

This is the same mind-set as for "Speise".

Keep it simple - even when it sounds odd in the begin.

Just to be sure, have you had any gravity drop from this? I've made a kettle sour that dropped fast, and thought first that the lacto had eaten the sugars, but then learned that it doesn't cause a significant drop in SG, and that it was yeast from the environment.


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Good point, I did 38-40.


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Star San comes in at a pH of 3.0 and can safely be used to acid wash yeast. It will not kill Brett nor Sacc. A pH of 3.5 alone is not sufficient to kill off any yeast.

This is very cool. Couple of questions:

1. What gravity did you target? 11P?
2. Did you drop the pH in the reactor? Getting the pH below 3.4 should prevent any of the less desirable bugs from growing and emphasize LAB.

Initially I targeted 10p. But as it sits today with the many additions it sits at 12p. Naturally the pH in the reactor hovers around 3.3pH, so I have never touched it.

This is all very interesting developments on the SG front. Thanks for sharing.