[Wort-H.O.G.]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

[RPIScotty]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

[Wort-H.O.G.]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

[HoosierBrew]

so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.

[Wort-H.O.G.]

so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.

Amen. The only thing that truly ever ruffles my feathers on this forum is when someone says " I never , so it's not true....or I did, so its fact".

[beersk]

so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.

Amen. The only thing that truly ever ruffles my feathers on this forum is when someone says " I never , so it's not true....or I did, so its fact".

Well, like I've said, the Germans don't cut corners because it is worth the time, effort, and cost to them. They wouldn't bother with it otherwise.

[Wort-H.O.G.]

so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.

Amen. The only thing that truly ever ruffles my feathers on this forum is when someone says " I never , so it's not true....or I did, so its fact".

Well, like I've said, the Germans don't cut corners because it is worth the time, effort, and cost to them. They wouldn't bother with it otherwise.

I wish I didn't perceive a difference...gives me couple hours back each brew day!

[RPIScotty]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

I just meant it as a positive comment.

[Wort-H.O.G.]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

I just meant it as a positive comment.

No worries, understood.

[RPIScotty]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

I just meant it as a positive comment.

No worries, understood.

Are you sold on your new steam method? I'm going to try it on my next Tripel.

[Wort-H.O.G.]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

I just meant it as a positive comment.

No worries, understood.

Are you sold on your new steam method? I'm going to try it on my next Tripel.

Well it's working for me. Cheap, effective way for me to step.

[denny]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

Best is what I normally use, but I had a sample of the Barke I wanted to try.  My usual mash for any beer, especially lagers, that I want to be dry is 148 for 90 min.

[Steve Ruch]

I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

Best is what I normally use, but I had a sample of the Barke I wanted to try.  My usual mash for any beer, especially lagers, that I want to be dry is 148 for 90 min.

At 150f for 60 minutes it went from 1.052 to 1.012 and I'm real happy with it.
I split it in half and brewed half of it with S-189, dry hopped with wakatu and saaz, and the other half with M-44, dry hopped with glacier.

[brulosopher]

I know I can perceive a difference. Even if it's subtle, it takes, what would be a good beer, to a great beer.

With all due respect, how do you know you perceive a difference? I'm not saying there isn't one, I'm just truly curious if you've done blind comparisons? I'm a huge believer in the subjectivity of preference, so what's good to one might be great to another, hence my adherence to the "to each their own" mentality.

Tradition is often an incredibly strong influence, particularly in more collectivist cultures. That and the fear of losing product/money should something go wrong are at least reasonable possibilities as to why some (not all) German brewers continue utilizing conventional methods.

[FaradayUncaged]

Tradition is often an incredibly strong influence, particularly in more collectivist cultures. That and the fear of losing product/money should something go wrong are at least reasonable possibilities as to why some (not all) German brewers continue utilizing conventional methods.

Well said.  The statistical results of testing ideas against the norm is my favorite part of the xbmts that can potentially alter the way I go about homebrewing (as otherwise I'm just somewhat-blindly abiding by traditional guidelines in terms of really knowing the science behind the methods).