Awesome that you went straight for the big beer. Welcome back to the obsession.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.Try using BLC (beverage line cleaner)
OTOH, my non LODO beers look like that.That's what I was saying. I do use SMB for chlorine/chloramine removal but not in the amounts needed for LODO.
To me there is something about using the extract itself to do the work.Reinheitsgebot?
Looks like you've got nice hot break in there. I started getting that when I switched to low oxygen. Egg drop soup, huge white clumps of break material. Never had that before.
What could I do next time to make a little more fermentable but maintain the flavor I have achieved. I am pretty happy with how it taste and it fits to the style.Consider using Munich malt in place of the crystal malt. Also, I find that Marris Otter gives enough biscuit and nutty flavor on its own. I don't use victory with MO. I try to keep specialty grains around 10% of the total grain bill unless I have a specific reason for more. Also, mash lower but you know this. Get a decent digital thermometer for about $20 to track your temps.