Why are Germans so into mashing in below their beta amylase rest temperature, even if they don’t do a protein rest? It’s never just “mash in at 62-64c and rest”

Mexican 2-row seemed mildly interesting until I saw that it was 30% more expensive than domestic or Canadian. In this economy!?! I can get German pils for that price.

Does anyone know how to read this date code? This is either super fresh or a year old.

8.4oz cans for pils was a bad choice. There was no need to go smaller than 12.

I still don’t understand dip hopping. How does this have a different effect than whirlpool hopping?