Hey, it might just be fine. My first few brews the Temps swung so much I thought for sure it would taste like snot. But it was good. Learn and remember from it!
Ok that's a typo the temp controlled fridge it's in is set to 50. Good news is that the OG is 1.041 which was my desiresd gravity and it's still there so i don't think fermentation has strarted.
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Ok so I may have made a mistake, I pitched my starter when the wort was at about 75 degrees lastnight and now it's at about 65 12 hours later. It's not cooling to quick to the 59 degrees that I set it too. How bad did I jack it up?
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Ok so I think I can do this with the advice given. Ive technically never made a starter but have propagated yeast from dregs for my yeast bank and its essentially the same thing. My temp control is an stc 1000 but this would be the first time I use it. Ill take many photos of the whole process...
So I plan in brewing a helles (biermunchers Helles Belles) in a week or two and this will be my first ever lager. I have been brewing for 4 years and want to take the leap. I've read the Lagering book by noonan and it was full if great stuff but figured is ask here. What would be one essential...
I Definitely agree with and have read the books suggested. What I do think is important in home and craft brewing is to push the envelope. example: first wort hopping. relatively new technique that may have gotten frowned on five years ago. Or maybe the school of thought that is gaining traction...
So I'm no expert but I think I understand where the OP is coming from. It sounds like he has a firm grasp in the current model of thinking in adding hops for different reasons at different times but is challenging that idea. Why not all buttering hops at 60 instead of some at 45 and so on. Kind...