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Made a czech pilsner with a double decoction before christmas. Mashed in at 54C/129F for 25min (protein) Decocted to 64C/147F for 30min (saccrification) Decocted to 70C/147F for 20min (dextrinisation) Infused water to 76C/169F for 10min (mash-out) Missed sacc. temp so had to make a...

Hello! I've had a bohemian lager in the bucket for 24 days now. 48 degrees for 21, then 2 days at 60 and yesterday I started lowering the temperature again. 47 today and my plan is to continue dropping it because the beer is allready drier than my plan. OG was 1.052 and now it's 1.012. I was...

Hello! I'm putting together a recipe based on this article: http://www.brewingtechniques.com/library/backissues/issue5.3/urquell.html It mentions a mash schedule like this: Mash in at 95°F for acid rest at 1.85l/kg (0.89qt/lb) Decoct to 127°F for protein rest Decoct to 143°F for...

Hello all! In another tread I was concerned that my basement was too cold to ferment an ale (14C/57F), but after letting the fermentation start and get going at a higher temp and then moving it down there it worked perfectly! Now I'm concerned about this temperature again, this time that...

Hello, Does anyone have experience with this yeast at lower temps? The reason I'm asking is that I will be away from home for a month and I want to make a brew before I go and put the fermenter in the basement. The basement is around 55-60 degrees. Upstairs it is 68-72. The beer...

Hello! I've had a Simcoe IPA in primary now for 36 hours and I just took a gravity reading; 1.068 to 1.014 in 36 hours: 2.2%attenuation per hour! Hydrometer sample tasted good; good bitterness but not a lot of hop aroma. It is made from leftover grains: 58% pale, 25% munich, 10% vienna...

Hello! I'm playing with beersmith to create a recipe for my next (and second ever!) AG batch. If I can get the yeast home in time.. If not I'll make an oatmeal stout without foolish numbers and postpone this one, but that's another story.. It will be a Belgian golden ale. Many of those...