Lager & Molecular
Lager
Hey, I've been trying out a new mash schedule that sticks to the old family recipe but wants a bit more precision. I hear you're all about spreadsheets and protocols—could use a hand balancing the variables so the yeast stays happy and the batch stays predictable. Let's crunch some numbers and see if we can brew a batch that's both classic and data‑driven.
Molecular
Sure thing. Let’s treat this mash like a controlled experiment. 1. Start with 0.5 kg of malt extract, 1.5 L of water, target 68 °C for 60 min, pH target 5.20. 2. Add yeast at 1.5 % of mash weight (≈7.5 g dry yeast). 3. Maintain a gravity reading of ~1.060 at the end of mash; if you’re above that, add more water to hit the 1.050–1.055 sweet spot. 4. Keep the mash pH steady; a buffer of 0.1 pH units per hour is acceptable. 5. After mash, cool to 18 °C, inoculate, and let fermentation start within 24 h. 6. Log every temperature and gravity reading in a simple spreadsheet: Row = time, Col = temp, pH, gravity. 7. If the gravity drop rate is <0.001 per hour during the first 48 h, add a little nutrient or raise the temperature to 70 °C for 5 min to jumpstart the yeast. That’s your protocol—no surprises, just data.
Lager
Sounds solid—like a good old recipe with a few data‑driven tweaks. I’ll hit the 68 °C target, keep an eye on that 1.060 gravity, and if we’re creeping above 1.055 I’ll top off with a splash of cold water. The yeast add at 1.5 %—that’s a sweet spot. I’ll log the temps, pH, gravity in a sheet, and if the drop rate stalls, we’ll hit the nutrient bottle or bump the mash to 70 °C for a quick kick. I’ll keep the mash on a steady 5.20 pH; a 0.1 unit drift per hour is fine, just keep the buffer in check. Once we hit 18 °C I’ll drop the inoculum in, make sure we’re within 24 hours, and let the fermentation dance. No surprises, just the rhythm of the brew.
Molecular
Looks like you’ve got the protocol nailed. Just remember: if the gravity stays at 1.060 for more than 30 min, pull the water spike sooner, or risk a stuck fermentation. Keep the spreadsheet tidy—one row per hour—and watch the drop rate; that’s your early warning. Once the temperature hits 18 °C, inoculate and log the start time. If the yeast isn’t moving, add the nutrient and watch the gravity drop at least 0.001 per hour. Happy brewing.
Lager
Got it, no more surprises. I’ll keep the spreadsheet clean, one line every hour, and watch that gravity stick around 1.060. If it hangs there longer than half an hour I’ll hit the water spike before the yeast gets stuck. Once it hits 18 °C I’ll drop in the yeast and log the start, then keep an eye on the 0.001 drop rate and add nutrient if it stalls. Cheers to a smooth brew!
Molecular
Nice. Just one more check: make sure the pH buffer stays within 0.1 units per hour—if it shifts faster, add a little acid or base. Keep the spreadsheet columns labeled T, pH, OG, drop rate. That’s all. Happy brewing.