Alexandra (June 2020)

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7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

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6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
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6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

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6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/

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not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :

1. 50deg for first 48 hours
   
2. raise one degree each day for 10 days
   
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
   
4. 9 days later start the cold crash