« on: September 16, 2012, 06:25:19 PM »
I base my "German" flavor on the German beer that my friend brings back from Germany - he travels there at least twice a month, but he usually brings back Franfurt area beers, like Binding, Licher and Henninger. I know that they are as mass produced as any other like Spaten or Augustiner, but I like them and they are extremely fresh.
I stop and pick up Leo's beers at least twice a year and they taste very good and I think that they mimic the German profile very well.
I have been fermenting cold with bottled spring water and calcium chloride additions and most of my friends are pretty happy with the results. I try to stay consistent with my methods, but I don't have a pH meter to test acidity levels. For the average homebrewer, I think the best we can do is make a style over and over and over until we get what we like.
All that having been said, it is interesting to hear from those of you that have the science behind the process to help us non-science types cut down on the trials and errors. Please keep up the posting, as it helps the intermediate brewers greatly.