Here's another brulosophy article 34/70 fermented at 70F vs. 50F.
http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/
They slurry was just a repitch of the Wyeast 3724 from the cake.
And yeah, it was an accidental infection and I'm 100% to blame.
I'm just gonna ride this one out and see where it takes me.
Hi everyone,
I've been brewing AG, BIAB for 2 years now.
I brewed up my first saison probably 4 or 5 weeks ago now.
OG: 1.062
FG: 1.008 (est.)
7.25% ABV
9lbs of Pilsner
1lbs of Munich 9L
4 oz of Crystal 45L (for colour)
8 oz of Corn sugar (flameout)
90min boil
2 oz Saaz...