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I also missed the ideal gravity range and hit 1.017 (was stuck at 1.020 so better then nothing). I was doomed after having unexpectedly high efficiency in the mash giving me a 1.061 OG instead of target of 1.054. Bottom line is you can only squeeze so much attenuation from the low attenuating...

I'm interested to see how you do. I brewed a similar recipe (Jamil's) at 150 for 70 mins and followed his advice to pitch wyeast 2112 CA lager at 58 degrees and then (I'm using fermentation chamber) slowly ramp I up to 65 over the course of about 10 days. I also had 78% efficiency but had...

For those batches that you are cold crashing around 1.010 and kegging, how long do they stay fresh in the keg at fridge temps (i.e. what is the shelf life of these quick not fully fermented batches in the keg)?

CVilleKevin Question - I like the concept of reaching desired FG, racking off yeast to secondary and cold crashing, then after crashing racking into third as a method to try to stop fermentation. What is the recommended temperature to cold crash? I'm running a fermentation chamber that only gets...

We ran the steeped grains for 30 minutes as I've repeatedly read (been lectured) that any longer and tannins/off flavored may emerge. Also, I believe the release of sugars in a 155-165 degree steep is minimal, but at an hour there has to be some sugars mashing out. Might account for a loss of OG...

Beersmith probably correct as we tried the extract version this weekend using the recipe on page 1 and got OG of 1.055. Will probably mean a final ABV of about 5.5% instead of 6.5% (shouldn't impact drinkability) but I concur another pound of dry extract is probably warranted to reach the all...