Andy Freed Steep grains from 140 - 150F for 30 minutes, bring to boil and add malt extract. Add Cascade hops at 60 minutes, finning agents at 45 minutes, and willamettes at 10 minutes. Add wort chiller then cool. Aererate, pitch yeast, and ferment. Add lactic acid at kegging time. Trying a new technique where yeast/trub from previous batch is used again in the same fermenting vessel. Fermentation started quickly, within hours. The Original Gravity is abysmal, since its a new kettle. I both over filled it with water, and didn't add enough malt extract. OG: 1.032 PG: FG: Light malt extract CaraMunich Belgian Special "B" Roasted barley Belgian biscuit Cascade Willamette Irish Ale yeast Irish Moss Lactobacillus delbrueckii