Hello:
New to lagering. Followed a recipe from the net that included 1 pound of flaked rice in 5 gallon recipe. I put regular rice through my grinder and added it directly to the mash with the other ingredients. Learned later that I should have boiled the rice first. Is the batch ruined?
Also, have spent a long time researching the San Fransisco Lagering yeast and am a bit confused. I pitched it at 65 oC and kept that temperature throughout the fermentation phase which lasted three days. Now what? Some articles say to hold that temperature for 2 weeks then bottle. Others have various cool-down phases, normally stopping at 55 oC for two weeks, then down to 36 to 38 0C for three weeks, then up to 65 oC for a d-rest.
Any help would be greatly appreciated! Thanks in advance.
New to lagering. Followed a recipe from the net that included 1 pound of flaked rice in 5 gallon recipe. I put regular rice through my grinder and added it directly to the mash with the other ingredients. Learned later that I should have boiled the rice first. Is the batch ruined?
Also, have spent a long time researching the San Fransisco Lagering yeast and am a bit confused. I pitched it at 65 oC and kept that temperature throughout the fermentation phase which lasted three days. Now what? Some articles say to hold that temperature for 2 weeks then bottle. Others have various cool-down phases, normally stopping at 55 oC for two weeks, then down to 36 to 38 0C for three weeks, then up to 65 oC for a d-rest.
Any help would be greatly appreciated! Thanks in advance.