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HB Vienna lager

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For that particular batch, the schedule was “set and forget”.

I brewed that at our city house and then went back to the farm for 2 weeks. I don’t have temp control at that place, so, after chilling and pitching the yeast (K-97), I put the fermenter in the tub in the guest bath, put about 8” of 64-65° water in the tub and set thermostat (baseboard heat) to between 60 and 65. Came back in 2 weeks and the beer was done and had dropped crystal clear.

Sometimes, less is more. :cool:
Nice! I’m using the Wyeast Kolsch yeast. I just heard that one is tricky.
 
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