German Brewing

Interesting that you find the brewtan wort to taste similar to malt extract. I have the same opinion, that Hido all-grain wort is more similar tasting to extract wort than it is to Lodo wort.

Makes me wonder if the key difference between extract and all-grain brewing boils down to the fact that malt extract is already completely oxidized (and subject to a lot of heat stress as well).

How did the Romans extract sulfites? Obviously the yeast produces it naturally, but have there been any records of them processing it?

Beautifully well done Mr. AA!
Can't really argue with that photographic evidence.

Yeah, I originally had it listed @ 80% pilsner, then decided to show the acid malt for folks. which makes it 77% pilsner. Oh well, I corrected it.

It is no substitute for SMB, but it has a great mechanism of action for protecting downstream from Fenton reactions, especially if you get more yeast than anticipated from carrying over too much extract when spunding.

As far as I am concerned BB is out of bounds. I may change my opinion but to date I perceive it as unnecessary overhead.