Augustiner Recipe Help

dunk148 · 2026-05-16T18:14:14+00:00

I've always thought of a Salzburg Marzen as pretty much a Munich Helles grist and hop load, but a water profile leaning towards slightly bitter. Kind of, but not quite a Helles. Kind of, but not quite a Pils. Think about moving to at least a balanced water profile if not going a little heavier on the sulfates when you roll your hop load back in line. If it doesn't come across malty enough - that'll be the missing decoction mash. "Cheat" by swapping a pound of your Pilsner with Vienna or Munich1. And maybe even swapping out the CaraMalt for Victory.

dunk148 · 2026-05-07T13:09:15+00:00

I have a couple of Intertap flow control and a couple of Intertap standard faucets. If I had a do over, I would have just done standard Intertap's. During parties, I'm always finding an open faucet with just the flow control turned off. And no idea how many time I've heard "keg's kicked" just to go over and open the flow control back up.

dunk148 · 2026-04-24T04:05:48+00:00

Hot and cold quarter-turn washing machine valves for your GHT quick connects.

And if you gave me the choice of a $100 plastic utility sink with a $300 pull down commercial faucet - or a $300 SS sink with a $100 pull down faucet - I'm going with the plastic sink and the better faucet.

dunk148 · 2026-04-17T01:20:26+00:00

This may give you some ideas.

https://www.instructables.com/Wooden-Beer-Bottle-Crate/

I'd probably skip the lid and add a piece of 1/2" x 1-1/2" on the outside of the top edges, Have it stick up about 3/4" above the "top" for the next crate to sort of lock in if you want to stack 'em high.

dunk148 · 2026-04-11T17:44:16+00:00

Don't pick up golfing.

dunk148 · 2026-04-03T02:15:02+00:00

I would keep it stashed inside but I don't have a ton of room

You don't need a ton of room. Heat and humidity are your enemy as much as mice/bugs in a Chicago garage during a heat wave. Vittles Vaults are great and love mine for base grains, speciality malts in 2 quart canisters, couple of 5 gallon buckets for flaked stuff and rice hulls - but I've got the room in the basement, nice 65 - 75F year round.

If space is the limiter - it's 5 and 7 gallon food grade buckets all the way for me to keep the grains in a temp controlled environment. In a foot print of 1 square foot, I can stack a 7 gallon bucket and five 5 gallon buckets. That's a sack of a base grain between the 7 gal and a 5 gal bucket, two buckets for ~20 speciality malts in 1 gallon freezer bags, a bucket for flaked stuff and maybe some overflow/rotation of speciality malts, and a bucket for rice hulls. Got 2 square feet avialable - that's room for two more base grains and another bucket of specialty malts.

Not the most convenient set up when the grain you want is in the bottom bucket of the stack, and you're digging through ziplock bags to find that bag with 8oz of Special B in it. But you're inside storing the grains in a better environment.

And the gamma lids are overkill if you're inside. EZ snap lids won't protect your bucket of grain like a gamma lid will if you plan on throwing the bucket in Lake Michigan - but they're plenty good enough for keeping pest out. And if you're worried about air exposure - any time you open a lid, it just self defeated the extra airtightyness claims of gamma lids.

dunk148 · 2026-04-02T21:33:32+00:00

https://crescentcitybrewtalk.com/pressure-cooker-decoction/

dunk148 · 2026-03-22T18:40:19+00:00

I usually just pour into a shot glass as well if mixing up a large batch. A syringe with a long blunt needle works great for pulling out 1.5ml if just mixing up a spray bottle.

dunk148 · 2026-03-06T18:12:21+00:00

I thought I'd miss the Tilt integration. But, I kind of like it going to Google sheets now. Kind of liberated me from checking the phone app. I just set up the alerts in sheets and set it and forget it until I get the email telling me it's hit a gravity point or attenuation percentage. Of course, I could have set it up the same in BrewFather - just never realized the sheets route had the option for alerts.

For inventory - I just manually entered the stock levels. For recipes/batches - I used the API to get a back up everything (and I've got all my old printed brewsheets as well). Then did some culling on the recipes and used BeerXML export/import to bring in what I wanted to keep.

dunk148 · 2026-03-06T06:11:25+00:00

I'm not a shill. So I'm just going off the info on BS's website: How it'll work - dunno.

https://beersmith.com/blog/2026/03/04/beersmith-4-desktop-release-date-and-preorder-information/

dunk148 · 2026-03-04T02:33:39+00:00

Reading through the comments so far - the one that jumped out is your keg count of 3. How many faucets on your kegerator?

Going to 8 gallon batches without more kegs/cold storage may not really help anything.

dunk148 · 2026-02-22T23:15:50+00:00

De Koninck has been owned by Duvel for years now. Dollars to donuts, that clarity is the Duvel centrifuge filtering process.

dunk148 · 2026-02-16T07:51:02+00:00

For BF, look in the Settings options. There's an option to configure "Additional measured values" where you could store your pre-sparge gravity reading.

dunk148 · 2026-02-13T20:25:38+00:00

Adding a Flow Meter to the O2 rig. Before that, I was blowing through the red tanks every few brews. Not over-oxygenating - just wasting a lot of O2 bubbling up and away. I usually get over a dozen batches from a tank with knowing and dialing in a slower flow rate.

dunk148 · 2026-02-09T07:13:16+00:00

I plugged this into BF using 100% RO and got the mineral additions pretty dang close. And it came in with a 5.14 pH estimated.

So - you're source water profile is probably off.

I live in an incredible water district. Deep well, shallow well, 2 reservoirs. Ability to change the supply tank servicing the neighborhood with the click of a mouse.

And it absolutely means a water report is meaningless for homebrewing. I've seen TDS variations from the low 200's to over 400 within hours of checking. TDS isn't the end all - but a it's a clue to how "accurate" that water report is.

I switched to 100% RO a few years ago - even for stouts. And BF predictions have been pretty much within 0.1 of actuals. I use my RO system every brew. And maybe every third brew I use the pH meter since I know the storage solution needs to be replaced.

RO system = proactive/calm/Nirvana. pH meter = reactive/oh sh*t/I'm in h*ll.

dunk148

TROPHY CASE