I will say that American sours can be more tannic since they use relatively new barrels. Not like Oud Beersel or Cantillon.
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Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.
I have no desire to brew commercially. Never have.
It's that thousand different factors that makes me not won't to bother. It's like hipster pour over coffee. I'm sure it's great, but I don't need the stress.
Some people don't "crash." Rather they drop the temperature slowly to avoid or reduce oxygen being sucked through the airlock. I crash because I use my kegerator for cooling.
Dropping the temperature shouldn't suck any air in through the airlock, water expands as it cools which is why ice floats. I'd think you would more likely get air sucked in when the wort warms up.
I'm waiting for all the stainless chiller switchers to complain about sulphur notes only to make the switch back to copper, or at at least tossing a pipe fitting into the kettle.
Not to mention the number of German breweries using copper
I assume there were bags of SMB laying around...Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.
But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.