Techbrau's sauergut method

[bjanat]

[Bryan R]

[Owenbräu]

[Bryan R]

[Weizenberg]

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.

[Owenbräu]

These may come in handy....

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

[bensonledbetter]

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

Sent from my Nexus 5X using Tapatalk

[Techbrau]

[brewcrew7]

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.

[ajk]