I want to cold soak some dark grains, then add this wort (colored water) in the fermenter (split batch IPA and IDA). Anyone familiar with a factor (or ancectodal experience) for reduced color extraction compared to fully mashing the grain (which is how my brew software is calculating Lovibond)...
Brewed a weizen (wyeast 3068) by triple decoction and It's been in primary fermentation 7 days. Thoughts on how to get the appropriate carbonation and conditioning without pitching another yeast?
Plan: When FG is in range (tomorrow?), rack some of the batch to bottles (some primed with...
