By the way I'm just finishing up a Schneider Weisse recipe using Munich Classic open fermented Took off within 12hrs had a nice white pillow on top at 67F

The Munich Classic is a very good wheat beer yeast It's my go to for what it's worth In a pinch I've used wb-06 and many others Your process is more important

Bummer I've always taken your advice

Why would one drive 7 hrs to drink someone else's beer I home brew so I don't have to drive to the package store down the road and drink someone else's inferior beer LOL

Correct

if you do open ferment you would scoop out some braun hefe to simulate the O2 ingress of the reall thing and also get the dead and dying yeast out of your wort which you don't want to do with a heffenwiezen since you are going for the yeast esters I believe in theory anyway

https://www.fordlibrarymuseum.gov/sites/default/files/pdf_documents/library/exhibits/bicentennial/038900000-003.pdf This was cool in 76 They came past my house and set up camp on my neighbors farm

There was a good show about the revolution Turn I believe the name Maybe I'll revisit it

anyone brew anything special or doing something to mark the day I was asked yesterday why I hadn't to be honest I hadn't even thought of it 1976 was a lot of excitement that I remember It just seems like a lot nonsense and manufactured excitement around for the 250th here there is some...

Well I was lining up some wheat beers but thin I'll change track and do some more lagers I had 4 different ones kegged I'm down to one and a half Been hitting them pretty hard Probably go with my Bo Pilsner 1st then the dark Czech Lager the Ofest/festbier on the repitch

64 huh Just wait Congratulations on retirement

Up north it's shorts and a parka Yes it's reall

And don't forget the ferulic rest

Well I always defer to pilsner malt Would you notice? Side by side probably Will it matter to the masses Probably not As far as mashing I would step