Few questions as I'm looking to brew this in a couple weeks when I plan to bottle Biermuncher's OkterberFAST.
1. I used WY1450 for the Oktoberfest, had an OG of 1.049, any thoughts on this yeast for this stout? My concern is that Wyeast rates tolerant to 10%.
2. Has anybody used a Belgian yeast, either for the whole batch or for part of it, thoughts?
3. I'll be doing BIAB, likely a 3.5 or 4 gal batch because of my setup, 11 gal kettle, and efficiency, until I get my own mill or get equipment for "full" all grain. I generally get 62% - 65% efficiency I think mostly due to the grain crush from LHBS. I normally do a 60 min mash, raise the temp to 168-170 and "sparge" for 10 min. Should anything change with this process?
1. I used WY1450 for the Oktoberfest, had an OG of 1.049, any thoughts on this yeast for this stout? My concern is that Wyeast rates tolerant to 10%.
2. Has anybody used a Belgian yeast, either for the whole batch or for part of it, thoughts?
3. I'll be doing BIAB, likely a 3.5 or 4 gal batch because of my setup, 11 gal kettle, and efficiency, until I get my own mill or get equipment for "full" all grain. I generally get 62% - 65% efficiency I think mostly due to the grain crush from LHBS. I normally do a 60 min mash, raise the temp to 168-170 and "sparge" for 10 min. Should anything change with this process?