Just curious, I ferment 10 gallon batches in a 15 gal keg and then transfer to 2 corny kegs for serving. Has any one carbonated 2 kegs at the same time with 1 spunding valve?
I've been using the same corona mill for 26 years. I have migrated to BIAB but have used it for every possible mash process known to man. One thing I learned a long time ago was to wet down my grain just before running it through the corona mill. Over the years I've learned to use about 1 1/2 oz...
My guess is you read it on a low oxygen brew log. They recommend a low simmer verses rolling boil as well limiting evaporation to 6% - 10% or less of boil volume and control heat stress by limiting boil time to 60-70 minutes.
Check out the lager method on the Brulosophy web site. I've been brewing lagers for three years now with consistent successful results using this method.
I ferment German Pilsners at these temps using Saflager W-34/70 with great results consistently. I do cold crash for about 3 to 4 days before I transfer to serving keg. I'll probably catch some grief for this but check out Brulosophy.com, they have done many (exbeeriments) using lager yeast at...