3711 is a great yeast. I like to pitch in the mid 60's, keep it around 68 for a few days, then let it rise into the low 70's.
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My question is concerning DMS and effects with whirlpooling. In something using a considerable amount of pils malt where its crucial to chill quickly, is DMS a concern with hot whirlpooling?
It took the Blue Ribbon.
How are you guys taking mash pH samples anyway?