Recent content by Schulzy5

What pitch rate is everyone using for warm fermented lagers? My Ale rates are 0.75M/ml and lager is typically 1.5M/ml so I was wondering if it’s safe to go down to 0.75 for these lagers?

Finally got a break in my ferm chamber space after brewing Belgian styles to do a warm fermented lager. Decided to use L13 Global and start at 58F and move it up to 66F after 50% attenuation, then up to 72F. Anyone see any issues with this?

I do use a lot of diastaticus with my other strains so there is a chance it's present, although the previous batch attenuated normally and didn't have diastaticus. I pitched a fresh pack of S04 just before posting on here to try to get a foothold like you mentioned.

Woke up this morning to pitch my yeast for an Irish Red I brewed Friday afternoon (let chill overnight and wasn't home to pitch yesterday) and found some airlock activity so I was a little intrigued. Opened it up to find a layer of krausen. Pulled a sample and it doesn't taste sour (yet). Looks...