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I just tapped my first LODO, a "country" Helles that was brewed using the techniques and recipe guidelines in the Helles paper. Ho-lee-crap. The fresh malt jumps out of the glass. This beer is as close to perfect as anything I've ever brewed, and it's only been in the keg for 12 days.

I'm a little puzzled about the Brewtan B dosing recommended by the vendors. If the following information from the manufacturer is correct, wouldn't a 6 ppm addition equal 6 milligrams per liter? And wouldn't that mean a 10 gallon batch should use about 0.23 grams in the mash and boil?

Does boiling scrub excess (unreacted) SMB from the wort?

I made a batch of sauergut using LODO techniques and a sous vide water bath. I let it go for about 4 days, then refrigerated it for a week. The resultant product was viscous when I took it out of the fridge, but not quite to the point of being slimy. It tasted fine. Is this typical?

Howdy y'all! My name is Steve Daniel, and I started brewing in 1981, but I didn't become a serious brewer until about 1985. I eventually ended up doing all-grain mashes in an ice chest and boiling and fermenting in converted beer kegs. It was a LOT of work. After the craft beer explosion in the...