4 week old helles

[Crunk]

It's awesome this is my first beer using sauergut, natural biological acidification.

[bjanat]

Is it done, or does it need more time?

[Crunk]

Two more weeks won't hurt it but it's done it taste good

[bjanat]

Nice, need to make one, havent made a helles in ages.

[Ski]

Well done, Crunk! Sauergut really makes a big difference. Much nicer flavour than you get with lactic or acid malt. I have a little 2 litre stainless growler reactor going now. I use around 750mL in the mash and kettle, and then top it up with fresh wort out of the mash. The SG gets pressurised from the CO2 of the hetero-fermentative process, and I can dispense it like a spunded keg. No need for gas at all. I fill a 500mL and a 250mL flip-top bottle before dough-in. There is a definite flavour in Augustiner that I suspect is SG, and I'm finding it in my own beer since I started using SG.
When I read about SG first, I thought to myself "this is a lot of trouble to replace a few pennies worth of lactic acid". Now, I know it's absolutely worth the trouble. No comparison!
Kudos and gratitude to Weizenberg for encouraging the use of SG.

[Crunk]

I'm having so much fun I feel like a kid in a candy shop every brew session

[Owenbräu]

[Crunk]

Just under 5 weeks.

[Owenbräu]

What is the grist and mash profile on that helles?

[Crunk]

Here it is