mash schedule
10 lbs. muntons pale (2 row)
.75 lb. muntons dark crystal (125-165 L)
.25 lb. domestic special roast (50 L)
single infusion @ 152 for 60 min.
mash out @ 168 for 10 min.
boil schedule
kent golding (5.4%), 1.5 oz...... 60 min.
.5 oz...... 40 min.
.5 oz..........1 min.
yeast
pitching onto yeast cake of standard/ordinary bitter, 66 degrees
with the increase of yeast produced by the fermentation of the standard/ordinary bitter, i am confident that this will back up the increased sugars in this next brew caused by the increase in volume of 2 row malt. given my sanitation is sufficient, pitching the wort of the special/best/premium onto the finished beer's standard/ordinary yeast cake will be advantagous. as the sugar profiles of both beers are similiar, as well as the temperature at pitching, the yeast will not have to work very hard to adjust to the new conditions. primary fermentation should happen quickly and vigourously.
brewer's notes: although the standard bitter fermented down just into its style range, this special/best/premium did not attenuate quite enough. it was a couple points off. i dont know if this is an effect of re-using my yeast or not. would re-using yeast effect the attenuation percentage negatively?
the wind is your enemy
i need a better thermometer