Brewed an amber lager on Sunday . Started at 7:30 pm, but due to my inexperience with a keggle and a propane burner , it took way longer to heat to mash temperature because I’m too careful the first time I do something. The brew bag was in no danger of scorching as it was about 5 inches above the bottom of the keggle, but I finished sealing the fermenter at 12:05 am, which is around 4.5 hours .

Mash PH was 5.3, 5 pounds of two row, 5 pounds of light Pilsner , 1 pound of crystal , and 1.5 pounds of crushed corn meal which gave me a preboil gravity of 1.031. Post boil it was just under 1.04 (8-6 gallons) . I transferred the wort to my fermzilla and added CO2 . I agreed with my wife that I would make crushable beers for home , so pressure fermenting a lager is quick and clean in a fermzilla .

Took two single colony samples from each agar plate into two sample vials of wort. I also dumped all my best samples into a gallon fermenter as sort of a reverse control , because now that I think I have Brettanomyces , explains all the crazy phenol activity,just dumping everything into the starter in the gallon fermenter , and will crack it open on Christmas Day (60 days). The other gallon fermenter will be for the “pure” colonies extracted today .

Now once again, to wait .