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Old 05-28-2013, 01:35 AM   #11
crazyirishman34
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I doughed in at 122f rested there for 30 min. Then rested at 148f for 45min and mash out at 180. I fermented to with a 4 liter starter of wpl940 for 2 weeks. Direst at 65f for 2 days then down to 30f for 6 weeks. My posts are 13 months apart
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Old 08-09-2014, 10:11 PM   #12
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A year plus since this post was bumped, but it's just what I was looking for! I have a tube of WLP940 in my yeast fridge just waiting to make a cerveza. (I don't like Corona.) I'm thinking of lightly toasting, then cooking some polenta as the corn for a 30% corn recipe. Also noticed you used Liberty hops. Is liberty the best hops to use for Mexican style lagers, and what other hops would work well?
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Old 03-19-2015, 10:08 PM   #13
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Brewed this beer about 7 weeks ago and just kegged it today. Unfortunately I miscalculated my efficiency bigtime with my new equipment and my OG came in at 1.061. FG is 1.010. The sample I tried today was a bit harsh. Probably because of the high ABV. Hopefully it mellows a bit with time and after it is carbed, otherwise this batch might just be a wash.
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Old 03-19-2015, 10:47 PM   #14
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Polenta needs a cereal mash or you are just going to make starchy beer.

https://byo.com/hops/item/442-cereal-mashing-techniques
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