Update: Won Gold Medal at NHC 2023 Smoke Flavored Beer

I ferment the S23 yeast right in the middle of it's ideal range, 57°f for 14 to 18 days then raise the temp to 65° for a diacetal rest. Lager for 5-6 weeks.

Posted a link.

https://www.brewersfriend.com/homebrew/recipe/embed/1326357 Wasn't sure how to link the recipe. I was also pretty drunk when I wrote the OP.

I made sure my Rauchbier recipe was public. If you’re interested this beer won the 2022 IBU open and was selected by Confluence Brewing for a Scale up. Confluence submitted the scale up version to the GABF Pro Am and it won first place. If you want a Rauchbier, this is your recipe.

I use a Samsung tablet as well. I sure would like a timer.

I use Irish moss on all batches except hefe's and wheats, and use an emertion chiller. Beer is always crystal clear.

Ive had 2 oz of hops in a stainless steel herb ball for over a month. There are no grassy or vegative flavors. Ive never used gelatin, just irish moss at 15, and my beer is still crystal clear.