I have some yeast stored that I used for a holiday ale. This beer was spiced quite a bit. If I use this yeast after stepping it up with a neutral wort, should I be concerned about transferring some of the spice flavour to the new brew?
When rice is mentioned in a recipe, should the weight be cooked rice or dry? And am I looking at a sparging nightmare? The recipe calls for .75 rice and .75 flaked maize. Of course I would use rice hulls. It also mentions mashing at 135 degrees for 30 minutes and 160 for 30. Never used a mash schedule with these highs and lows.
I brewed two 5 gal batches of a lager using wyeast 2278. They were in primary for 14 days between 45 and 52 degrees. Batch #1 has been in secondary for 37 days between 34 and 44 degrees. Batch two has been in secondary for 9 days at the same 34-44 degrees. Today the weather is getting warmer here in the NE and today both batches are up to 52 degrees with the weather forecast for more warm air. Do I need to bottle these brews asap or have the previous cold temps already done their thing.