The protein rested, Hochkurz stepped, pre-boil acidified, high krausen pitched, Marshall/Kai/Narziss fermented Helles Exportbier.
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
Jim, what was your procedure for the high krausen pitch? Fresh vial into 1qt starter, shaken to hell and back, and pitched the next day at below 50F? I'm a'scurrd to try that method with a laaaaaguh.
Very nice looking beer, by the way. How do you feel it stacks up against what you recall having German beers on tap (if you've had them, that is)?