Newbie to brewing here.
Starting with an extract Pilsner.
I brewed up my first batch Tuesday and its sitting in the fridge lager fermenting at the moment.
My questions mostly stem around what temperature information should I be tracking? I want to be able to repeat the process or figure out what went wrong later in life when I brew this kit again.
Which temperatures should I track?
Steeping temp, rolling boil temp, yeast pitching temp, temp of bittering hops, temp of aroma hops, temp during fermentation, temp during kegging, and serving temp? I haven't seen a brewing thermometer in any of the kits I looked at. However while brewing teh kit it dawned on me that temperature should play some role in the process. I did read that too hot will carmalize the beer, scortch it (twang taste), or burn it to the bottom of the pot. So obviously temp plays some sort of role.
Based on my reading, lager fermenting/conditioning temps should be around 50-55 degrees. While ale temps are higher, 60-70 degrees.
Which of the other processes temperatures are important, what should they be, and why?