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If I were to ferment this in the lower 50's what yeast would someone recommend?

So for my first non single infusion brew. I followed this below but have one question. I also did this all on the stovetop. This was my decoction method (5gal with 10.6lb of grain): I doughed in with 3.3gal for 20mins at 132 [Protein] .. then I added another 1.7 gal of boiling water, held...

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What did you do for percent peach?

Has anyone here mixed in some different types of juices? How was it?

So for my first non single infustion. I followed this below but have one question. This was my decoction method (5gal with 10.6lb of grain): I doughed in with 3.3gal for 20mins at 132 [Protein] .. then I added another 1.7 gal of boiling water, held temp of 153 for 45 more mins. [Sac. Rest]...

Any idea how much it'll change the flavor?

All I have for yeast is Saflager w-34/70, is this a bad idea?

Cool, I was just questioning also if I could just replace a yeast with a cooler fermenting one from a recipe without much change. Most recipes here are for around 65 degrees. I am also doing this stovetop

Looking for an alt and a stout. All grain. Only thing is temp for fermentation will be 53-60.

Pitched the second one and it got bubbling a bit, hopefully enough to drop it down a few points Same question, I'm about to even though I didnt have much luck with the EC-1118....could also be slow since it's 55 in here.

okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.

So I used Lalvin #EC-1118 Champagne Wine Yeast, bubbled for the first day fast and then stopped after two days. It's been two weeks now. Dont want to open up and test, should I pitch another one or just wait a week-two and then check gravity?

About to do this for a second time. Any ideas for something different to do? 1 gal of a dif juice? Thought I'd switch it up even though it tasted great

So mine has been bubbling away for four weeks now. I could check the og and don't want to check fg until it stops bubbling as I feel there is no point. Does this seem too long?

About to do this for the girlfriend, but for some reason I wanted to use dried apricots. I was reading an old recipe here and they used 3lbs of puree

I know this is old but how did it taste with the puree

Instead of pouring some of my sprage water over the graints iinto the wort, should I just have more water in my strike pot to start. Instead of using 3 shold I bump it up to 3.75. That way I will only need 2.25 gal in the sprage pot. Am I thinking correctly here?

So my first all grain. Can anyone walk me though this a little further. I have 2 pots 1 22qt (5.5 gallon pot), 1 16qt (4 gallon pot). I am making an alt. Going to mash at 148 degrees. There is 10lb 4oz of grain. I know the pots could be a bit bigger but which should I being using for...

If I was kind of lazy and about to attempt my first stove top all grain what exactly do I need to order for this?? As in amounts to make a 5G batch. Thanks and I'll learn soon.