HB Vienna lager

Nice! I’m using the Wyeast Kolsch yeast. I just heard that one is tricky.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.![]()