What’s funny is that the profile I used is what’s suggested for “yellow malty” in Bru’nwater. Yeah, I know, not great for that ESB I did, but should be good for the helles I always like to have on tap. My helles is really good, but really malty and lacking that snappy hoppiness of say, Hoffbrau Original. Do you think they actually have more sulfate in their water? I think they must. Or maybe mine’s style-appropriate and theirs is flawed? Heh. I don’t think so…
Munich water has much less sulfate than what is depicted in the Yellow Malty profile. Sulfate can only help so much. It sounds like improvements on making the wort more fermentable are needed.
Yeah. Might be time to get a pH meter. That seems to be the most significant uncontrolled variable I have left.
