zymurgest wrote: My current mash schedule is 15 minutes at 104/40, 30 minutes at 131/55, 30 minutes at 148/65, and 30 minutes at 158/70.
What attenuation do you get with this schedule (or OG / FG examples) for what yeast. If you want to change the attenuation for you beers, what do you change in your 2 step sacc rest (temp or time) ?
I'm just curious.
Kai
