Friday I took advantage of the weather in the upper 60s, and brewed a Czech pilsener.
OG 1.048, 10 gallons
18 lbs. Weyermann floor-malted Bohemian pilsner malt
6 oz. Weyermann acid malt
1 lb. Weyermann carahell
1 lb. light crystal 8°L
Mash at 150°F for 90 min. Batch sparge
5 oz. Czech Saaz FWH
4 oz. Styrian Goldings 60 min
4.5 oz. Hallertauer Mittelfruh 10 min
I chilled and racked it into two fermenters, split with WY2278 Czech pils and 34/70 yeasts, and let them sit out overnight to further cool down. When I went to bed at 10:30 p.m. it was still 60°F. When I got up is was 30°F, with 4 inches of snow on top of the bigmouth bubblers. Wort was about 32°. I brought them inside to warm up. Now fermenting nicely in the chest freezer at 50°.
Oddest thing I saw between the two fermenters. The WY2278 has the classic white fine krausen head, while the 34/70 has a similar fine krausen, but is brown. I have never seen two krausen heads so completely different colored before from the same wort.