Originally Posted by Thundercougarfalconbird
What temp you recommend fermenting the WLP380 at?
And based on the FG's I'm seeing I guess its a 148*f mash for 90minutes(I'll be doing a protein rest as well)?
I've got a competition in late august I'd like to enter a beer based on this one in. I think I'd like to drop the abv down to about 6% w/ limeaid so I figure I'll drop the starting gravity to around 1.051.
My sorachi's are 2011, so I think I may increase those additions by 50%.
I would ferment at 68 degrees...this yeast has a very small window of happiness (I think from 66 to 70), so I always ferment at 68.
As for mashing, I did it at 148 for 45 minutes...with equipment in the high 70's to low 80's in efficiency...however do what you need to do based on your equipments abilities, keep in mind their is a lot of grain in this recipe.
As for your hops...if you stored them in the freezer and kept them away from light, they should only degrade by 10% every six months...so you may only be looking at a 20% loss of its alpha potential...remember to smell them, if they smell like cheese or like skunk, they are no good...but if you bought pellets, stored them in the freezer in a bag that oxygen cannot penentrate then at the most you have lost 20% and have great hops ready to go!