German Brewing

I use a corny keg, which makes it easy to inject CO2. Here is how i do it.

Friday:

make 5l 12% starter wort from same grain bill as brew (some call this a mini-mash). That starter is inert mashed as much as possible (degassed water + small amount of anti-oxidant)

Add into corny keg. By now the temp is usually below target temp.

Add a handful of whole, uncrushed, malt grains

Lid on

2 x CO2 purge of keg

Thermostat set to 48C


Sunday:

Brew day. Adjust mash with SG according to preference to pH 5.4-5.6

Adjust post boil to pH 5.1-5.2 15 minutes before end.

Done.


Kunze as well as the 2 major publications by Narziss explain this in more detail. This should get you going though. Generally you won't need more than 5% of your target volume.

Nico, what would be the disadvantages of using a bottle of sour beer, if that's more convenient? Wouldn't the low ph help maintain its qualities? I thought of sourdough, I have a culture going on for two years, wouldn't the same principles apply?