Brewing a Bavarian Helles

[Techbrau]

No, the paper says Hochkurz infusion mash.

[bjanat]

It actually just says "We recommend a Hochkurz mash with a 30 minute rest at 62C, and a 60 minute rest at 72C".

I didn´t know what a hochkurz infusion was, and having read Braukaiser about hochkurz decoction, I was confused. Plus I think I´ve seen older posts recommending single decoction for helles on this forum.

[Kit_B]

I used to advocate for decoctions, before we found all the information regarding o2 mitigation.
These days, I say that any open-air transfers are too risky.
And, too much stirring is a bad idea.

[bjanat]

Getting excited, my first attempt, brewed April 29th reached 2 degrees celcius today, and the SG is 1012. Fast ferment test showed 1010. The sample had proper head retention, and tasted promising. Planning to prime by krausening. Is the yeast strain important here, and can I leave the bottles in room temperature for a week? I have two vials of WLP838, might use half a vial for the starter, and the rest for my second attempt.


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[bjanat]

[Big Monk]

Has there been any thought about including the mini-mash procedure as an addendum to the Helles paper?

For me, as vehemently opposed (both ideologically and personally) as I was to this whole concept, the piece that really swung the pendulum for me and opened my eyes was the simplicity of the mini-mash test.

[Bryan R]

[bjanat]

[Bryan R]

I am far from mad, but I have no idea why people just can't follow simple instructions. Before even trying it once everyone has to tweak this or that or not follow this or that... Why? I just don't get it(Not completely directed at you, but more in general).

[bjanat]