Here's the Brewers Association Draught Beer Manual that has more info than you'll ever need.
Thanks, I am going to need it.
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Good news: the Beer is cheap!
at 20 days when fermentation was definately on the down side, I brought it up to
maybe 65 degrees for 4 days then into secondary it went.
Last Thursday it was -1F here(-18F wind chill), tomorrow it should hit 90F.
Giving me spring fever already.
My RyeIPA was ramping up to 66 last night,
so I had to open the bedroom window for the night to cool her down a bit.
That your S-189 lager beer??
My inquisitiveness on pitching the two packs led to investigate yeast numbers in a couple of other dry sachets.
You're not dense
I hope you pitched a huge batch of yeast on that much sugar.
As in any lager, I wait til I take a gravity to decide if I need a d rest.
I thought to myself, self,
what better place to discuss this critter than on AHA....
Don't conclude that everything is a wasted addition if you can't specifically identify it in the final product.