German Brewing

I think I'm going to try this with my next batch to avoid pre-boiling.

The night before brew day I'm going to add the following to 4 gallons of distilled water:

6.5g Red Star Active Dry Yeast
3.5g Dextrose

Start brew day about ~15-18 hours later, I will still add 100mg/L SMB to the water @ strike temp. Look good?

Maybe other's can comment about ideal timing. I believe SMS takes a little bit of time to work so I add it before hitting the heat to ramp up to strike temp.

I like the idea of mashing in a bit lower (<140f) so the yeast is still alive and scavenging during dough in but I imagine if the SMS is active it's killing yeast?

I would not dough in any less than 62c.

Anybody try this method with a sealed up keg yet? Add water, yeast and sugar, seal it up and let it ride. When brew day rolls around use CO2 to push it into your kettle and then add SMB.

Should be an easy way to prep your water well in advance of brew day.

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