Brewed this up yesterday. First bacteria inoculation, first no sparge, first no boil, first no chill. What an easy brew day.
Went for a more traditional gravity so I cut the grains and hops down a bit.
4.5# pale us 2-row
3.5# wheat malt
Protein rest at 118f for 20min. Sacc rest at 148-150f for 60min. Mash out at 165f with remainder of water. This was a very thin mash at that point. Drained without vorloufing into kettle and heated to 185f to pasturize, killed heat, covered and let free fall to 120f (about 4hrs).
Pitched homemade lacto starter (see above post) and within 12hrs this carboy is going nuts! Nice krausen, active airlock, and swirling wort. I am keeping it at temps, 100-110f, in a small sealed bathroom with a small space heater fan pointed at it about 12" away. It's actually holding temps quite well this way, since I don't have a way to heat my term chamber as of yet. Gonna give of the full 48hrs before pitching US-05.
1. Should I add oxygen at Sacc pitch?
2. Will the time above 140f in the kettle cause DMS?
3. How long in primary after the US-05 is pitched until this might be ready to keg?