German Brewing

http://www.milkthefunk.com/wiki/Lactoba ... ching_Rate


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I am perplexed how complicated people want a simple process to be.

Use first runnings. Add a handful of malt. Keep at 47-48 Celsius. Wait a day for 0.8 or 48 hours for full strength. Done.

Really, KISS. Stick to that.

I'm just saying you could get away with less sauergut if you add a teaspoon of chalk.


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You don't want to use a minimal amount of sauergut. It's got a great, unique flavor that IMO is an important part of making the beer taste authentically "German"

You can leave the Sauergut in the reactor for 48 hours -- which gives you a higher acid.

I accidentally made a great tasting sour culture with a contaminated yeast sample I got from a friend. It's pleasantly acidic, and I'm excited to propagate it further. I think that I may attempt to calculate its reducing potential myself

I believe I've had this issue with the Speidel, mashed at 62-30min, 72-30, 76-10. A gose that went from 1040 to 1018 and a quad from 1091 to 1024, with WLP530.

I stopped and stirred twice, but I suspect there were many long chain sugars that weren't available for beta amylase.


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10-20 grams of CaCO3 per liter seems absurd. If you follow some of the citations, then you won't see CaCO3 mentioned at all. The authors of the side by side pic are also confusing cell growth with cell count. Each "dot" was originally a single cell (CFU) and has nothing to do with calcium concentrations. Something seems off here.

http://suigenerisbrewing.blogspot.ca/20 ... rters.html
https://www.facebook.com/BootlegBiology ... 57/?type=3