I decided I would no longer suffer for my beer.
As opposed to suffering "from" my beer (as in having a few too many)!
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Brewed a Marzen last weekend for Oktoberfest and it hit 97 degrees on the back porch. It was so hot that I couldn`t drop my wort below 50 degrees using ice and my IWPC . I had to transfer the wort to the carboys to chill down in the freezer before aerating and pitching the yeast. That was the first time in 8 years of brewing that I had to do that.
I lager and carbonate in the keg. Then I usually jumper the clear beer to another keg for serving, but that's only because my lagering fridge is separate from my serving fridge.
Think about mashing fairly high (158ish) so it doesn't attenuate too much. I think that's a big key for session beers.
I think this is the most important thing you can do to make a session beer not watery. I mash my mild at 162. It keeps the body of a normal strength beer, but it isn't cloyingly sweet like crystal.
I've done several sour worted beers and all have turned out fantastic. Tart but clean. I've never had the bad experiences other people have. Maybe it's because I don't sour the whole mash with the grains left behind.