cooked 2 lbs of short grain sweet rice. used a hand blender to mush it all up.
Added all at 164 F, mashed for 60 minutes. I accidentally added an extra pound of sugar, oops.
I used Tettnang , I had a couple packs, but was going to use Saaz, but didn't have any and didnt want to buy any.
Tried, for the first time, Cellar Science German beer yeast, not a lot of details on the yeast, but gave it a try.
This was a warm lager batch at ambient around 70 F so I plan on letting it age in the cooler a bit longer before dispensing.