Room temp. You're just making more yeast, not beer.
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So it looks like a consensus is building...
I'll try by adding 1# of Munich to my 10gal batch (I guess this would replace 1# of the Pils malt?)
I'll also boil the 2 decoctions for 25-30 mins, instead of 10-15 mins.
I'm already doing a 90 min boil, so I'll leave that rather than bump to 120 min. Don't want to change to many things all at once.
Sound like a plan?
Don't add dextrose, it is corn sugar and is fully fermentable. oceanselv means add dextrin.
What was the OG and FG of the beer? What was the recipe?
I started making 5.5 gal. batches to account for loss. I almost always end up with more than 5 gal. when I keg it.
Can't make a lager without some form of refrigeration! Buying beer stuff is fun!
I make lagers without mechanical refrigeration by fermenting in my garage in the winter.