Thanks, Kate..but where is it?
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kai or others probably have a different approach (and are probably more right than me), but at the bottom of this page is the profile I use for this style, FWIW:
Did I send you a Maibock when I sent you a few beers last year?
I can dig up the water profile for that one. But the one on Braukaiser is valid too. Munich breweries likely use either city water or their own well. If they use city water they may reduce its alkalinity although it doesn’t seem to be necessary for a Maibock. I have little insight into this.
I have never done a split batch. Doubt I ever will. I'm just not that curious. I know by my numbers that it works, and I know by my finished product that it works. And, like I have said at NB, i'm not claiming it gives better results than other methods, but works as well. And I like it it because it's so simple.
Denny - What calc do you use when you miss your target temp?
Anybody try this one???