I found capping the spunding valve with 4 points left in fermentation does wonders for my carbonation.
The most recent episode of the Craft series Beer and Brewing podcast is with Hagen Dost, co-founder of Dovetail in Chicago. In explaining why they decoct their lagers, he tells a story about his time in brewing school in Germany when they got to brew with the same recipes and ingredients on the Hacker pilot system and could directly compare the commercial version. The pilot system had direct fired kettles and mash tuns, did decoctions, and open fermentation. The decocted version was maltier (his word).The stats are different on those beers, ABV, IBU which most likely affects tasting differences. Can't find malt listings or mash process for those beers on their website.
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