Where do you get Mittelfrueh?
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But it is in Nürnberg.It is also in California of the great US of A.
Ups wrong country.
… especially after doing a couple of overnight mashes and having one which should have been right for my water come out fairly decent except for a finishing astringency
It is a well known fact that longer mashes release more polyphenols and that the move to shorter mashing by German brewers has resulted in softer beers. The extreme of this thinking is endosperm mashing or Schrotmaischen, where you only mash the flour and grits first and return the husk fraction late in the mash before it is needed for lautering.
I was just looking at my BJCP record and saw that I have enough experience points to hit Master. All I need to do is retake the tasting portion and score 2 more points on it! Unfortunately, the only exam around here in the next year is one I'm administering!Well you should do pretty well then!