I used two packets of s23 when making a Munich Helles. Fermented at 50F°. After a week, diacetyl rest (raised temp 2F° every 12 hours until reaching 64F°) then let it sit for 5 days. Cold crash to 35F° for a month before carbonation. Turned out great.
Ok. That’s a fairly high attenuating yeast. If you were using wlp002 (English ale yeast, low attenuating 63 - 70%) then maybe that would be the reason for the final gravity.
I brewed a Vienna lager not too long ago using WLP838 (Southern German Lager). It was delicious. I didn’t do a “side by side” comparison but, I would say it’s very close to a Negro Modelo.
Never thought of adding salt to a bucket of ice along with the stainless pre-chiller. It works for homemade ice cream.
https://www.homebrewtalk.com/threads/adding-salt-to-water-and-ice-to-cool-down-wort.43679/
From the Rahr website:
Rahr standard 2 row has an SRM of 1.5 - 2.0. They describe their malt as . . . “lighter than most pale ale malts. It has moderate protein levels, and good extract yield.”
I pick up a jar of spicy, pickled quail eggs from a place called Granzella’s off of Hwy 5 in Northern California. The pickled eggs make great garnish for Micheladas!
Was pound of maltodextrin for a 5 gal batch? Or were you making 10 gal or 15 batch? Never used the stuff before. I’ve used calcium chloride and and higher mash temps to bring out maltiness and better body. I’d like to try maltodextrin and see if I get a perceived sweetness. Thanks.