So I started brewing back in the late 1980’s with the old extract kits and eventually turned to all grain and lastly went down the rabbit hole brewing low oxygen German lagers before giving it up 4 years ago and going off grid. Now I’m thinking of going full circle and getting back in the game...

https://www.brewersfriend.com/homebrew/recipe/view/494455/helles https://www.brewersfriend.com/homebrew/recipe/view/238688/rotbier https://www.brewersfriend.com/homebrew/recipe/view/710044/vienna This is what I brewed mostly this year, tweaking the recipes slightly here and there. I think next...

Same here, love that next day shipping

Sterling is suppose to be a sub for Saaz, I've tried it a few times and never thought it was even close. My Vienna is 100% Vienna malt with a 30 IBU 60 min single addition mix of Magnum and Saaz. Vienna malt has a ton of flavor all its own, i wouldn't muddy up the flavors with such a large dose...

Bavarian Pils

www.vlb-berlin.org/en/books/technology_brewing_and_malting

I should of said along with your Beta rest or main conversion temps, my bad.

Even if you think you dont need the extra few points of conversion, a 20-30 min Alpha rest at 70-73°c will help with foam and head retention as well as body.

Red X is a great malt, i brew with it often. For the best red results its recommended you brew a 1.050 OG beer. In my experience once you go over 1.060 the color starts to go brownish when using 100% Red X. Adding some 2 row base for higher OG will keep that redness in check and also help with...

Looks to be working for me now with the exception of recipes where I custom add Sinimar as a late addition. It would be nice to see Sinimar added to the malt list.

Ive noticed when reopening a recipe the "other ingredients" are scrabbled or not in the order i had them before. Sometimes the Lactic acid ingredient I submitted before is gone and i have to add it again then I have to fight all over again to get the PH right.

Im having issues as well. I like Craigs idea of placing the water report in with the main recipe.

There are still some German breweries doing decoction, Bitburger and Hofbrau to name a couple big ones I know for sure. It is true that decoction is less prevalent now a days but still quite a few keep with the traditional method. To the OP, look up Schmitz decoction, it's a easy single or...

I dont bother with starters anymore for my Lagers. I pitch 1 vial (Wyeast2124) per gal of wort and have activity within a few hours then on subsequent batches i reuse slurry at the pro 2.0 Lager rate on the yeast calculator for up to 12 generations before i buy new yeast so the overall cost of...

I have a couple Bock recipes in my head I've been thinking about lately and they only contain two malts, Pils and Red X. I really like the Red X, it gives the Melanoiden/caramel flavor without a decoction or Cara malts. I was thinking 10-30% Red X depending on the color i want.

No rinsing or washing, just swirl it up in fermenter to loosen then pour about half the yeast cake into a sanitized mason jar.

The main reason I like to go with as little trub as possible is for yeast harvesting. I like clean healthy slurry for the next batch. I'm currently on my 12th generation of wy2124, still going strong.

I use to decoct all my lagers before i purchased a Braumeister and I did it different than most. I did a full volume BIAB type decoction where i mashed in at 62c then draw off most liquid into a sealed up cooler, boiled the mash for 30 min then returned the liquid to bring the temp up to the...

I emailed Best about this malt and they denied it was a blend but I agree that it tastes similar to that blend. Cargill is soon to release their version of this malt.

German Pils