German Brewing

SG is bascially what we know as Biological acids.

So you use it to lower the mash and wort in the boil when necessary.

I've recorded my thoughts on this issue , and the benefits .

Think of it like this. Instead of using lactic-acid (or whatever other abomination), use SG instead.

However, there is a lot more to it, but these benefits are well understood.

Here is an from the Hefebank Weihenstephan which gives a nice top-level overview.

Hope it's useful.

These may come in handy....

http://www.auberins.com/index.php?main_ ... x&cPath=13

Hey @Techbrau, did you ever take any pictures of your process?

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If I could brew more often I'd really like to give this process a try, seeing as I've done it essentially for a berliner weisse. The frozen cubes sounds like a great idea, good to hear that it works.