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Old 05-28-2013, 01:35 AM   #11
crazyirishman34
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I doughed in at 122f rested there for 30 min. Then rested at 148f for 45min and mash out at 180. I fermented to with a 4 liter starter of wpl940 for 2 weeks. Direst at 65f for 2 days then down to 30f for 6 weeks. My posts are 13 months apart

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Old 08-09-2014, 10:11 PM   #12
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A year plus since this post was bumped, but it's just what I was looking for! I have a tube of WLP940 in my yeast fridge just waiting to make a cerveza. (I don't like Corona.) I'm thinking of lightly toasting, then cooking some polenta as the corn for a 30% corn recipe. Also noticed you used Liberty hops. Is liberty the best hops to use for Mexican style lagers, and what other hops would work well?

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