[decal]

This looks ve-e-e-e-ry good; it makes me want to get back into it again (always did it on the cheap and quick before, with malt syrup and pelletized hops; now that I've got more room to do it right I need to go to the next stage).

Here in central TX it's usually desirable to add calcium carbonate while boiling the water to soften it and take out the chlorine - is that step necessary when mashing whole grains?

Always used the powdered sanitizer rather than the iodine-based stuff - personal preference, I suppose.

Since you're using lager yeast but fermenting more at ale temps, you're results could be like a California Common (what "steam beer" has to be called since Anchor trademarked the name).

[knews_hound]

Glad you thought it was interesting. As a writer, I never know when to stop or give more detail. Nice to know my target audience likes it!

I have great water, thankfully. My brother on the other hand has horrible water and buys jugs at the grocery store.

Many of the lager yeasts are now formulated to use somewhat higher temps, but I agree, it isnt a true lager and certainly not a Pils in any case. Either way, it sure tastes good.

I suggest trying the all grain, it is much more an art and gives a more satisfying feeling knowing it was truly made from scratch.

Wish you were closer, we could have a good old time brewing some day!

TTY Soon,

knewshound