ZmannR2
Well-Known Member
Soooo saf3470 seems to be the concensus for warm fermentation and best flocculation? With times of fermemntation 10-14 days and lagering in keg for another week or two?
Thought about creating a thread like this one after I finished my raw helles I am going to brew the next days. Happy to see the thread already exists!
Soooo saf3470 seems to be the concensus for warm fermentation and best flocculation? With times of fermemntation 10-14 days and lagering in keg for another week or two?
34/70 is definitely a solid yeast. I recently used S-189 for a märzen. Forgot to fine with gelatin but other than that it turned out perfect after fermenting at 70F!
Without using gelatin, how clear was it?
Without using gelatin, how clear was it?
How does this work if you use bottles rather than kegs? And can't cold-crash the fermentor? (although in a few weeks I'll be able to cold crash them out in my garage)
Ferment in the mid-60's for 2 weeks or so, maybe warmer towards the end. Gelatin for a few days, then bottle like ale? Then after a week for carbing at room temperature, move the bottles to a fridge to finish clearing.
I have used gelatin without cold-crashing and it works, but those were cream ales that were not going to have chill haze anyway.
Marzen modified clone, been drinking couple weeks now. Finally found gelatin and clear beer. I thought it was the warm ferment it's really just the gelatin necessary.
Really? Awesome, have always wondered about using jello warm. One answer to your question is cold crash for a solid 24h till beer is cold. Microwave 1/2tsp gelatin with 1/2 cup water and dump in in spiral motion, no stirring. Bottle beer 4 days later or when clear I guess, it takes a few days and you will have BRIGHT beer. Best of luck.
Can you post the recipe and fermentation schedule you are using for that Marzen? Ill give the warm ferm a shot with ambient temps in my basement in the 66-68 range for the next month or so. :fro:
can you believe this weather. I scrape my windshield in the morning and drive home with blasting ac. Sure. I try to use only the finest recipes I can find(this is from jp and jz i think). This was modified because I am cheap, and in the future I hope to get some different bulk grain sacks. This time I used franco belge pilsner because that is what I had and went with crystal 60 dark munich something or other that I got talked into. I would use official recipe. I used Willamette because I bought a pound to use as a utilitarian hop. Eldorado and crystal geyser spring water mixed. No fermentation schedule. Drink as needed. Wlp830 cold crashed at day 10. Day 11 fined and 15/16 force carbed and drinking since. Wlp800 is still sitting in primary warm approx month later. Will cold crash and drink soon. Hope you give it a try! Its cool enough as you said, that you probably have spots in your place cold anyways so no need not to make some lagers!
Brewed up a Marzen with warm fermented (65-ish) W-34/70 yeast in late August. No, it's not as clean and crisp as a lager fermented cold, but it still drinks pretty well. Cleared up pretty nicely with gelatin and some time in the keg.
How many lagers have you made the traditional way?
I really like using 34/70 in low ale temps personally - 60-64f - but i never made a true lager. However, i do lager the beer for a few weeks after its packaged.
Regardless of the fermentation temperature, can it honestly be called a lager if it is not stored at 30-40 degrees F. for at least some period of time post fermentation? After all, to lager means to store.
And it you have the ability to lager it, you should also have the ability to ferment it at 50-55 degrees, so I fail to see any sound logic in warm fermenting what is to be called a lager. Warm ferment, and then forego the cold storage (lagering) period, and what you have on your hands is an ale.
Sorry let me clarify, I plan on making a lot of warm fermented lagers and there are others that do as well. That thread is an open forum for debating fermentation temperature control. This thread, I would like to be a place for those of us who do this technique or are considering doing this and want to discuss that. The other thread is for stating opinions on if it should be done. This thread is for "I get it done this way" or how "do i do this."
A thread for people who ferment lagers warm and want to discuss it. This is not a place to argue or debate fermentation temperature control, there are other threads for that. If you warm ferment lagers and want to share results or are considering trying. I would like this to be a safe place for discussing all things warm lager beer and experimentation.
Regardless of the fermentation temperature, can it honestly be called a lager if it is not stored at 30-40 degrees F. for at least some period of time post fermentation? After all, to lager means to store.
And it you have the ability to lager it, you should also have the ability to ferment it at 50-55 degrees, so I fail to see any sound logic in warm fermenting what is to be called a lager. Warm ferment, and then forego the cold storage (lagering) period, and what you have on your hands is an ale.
I made it clear that I dont want opinions about what and or how a lager should be. This is not a debate thread on warm fermentation of lagers but a discussion of them based on people who either make them or want to make them. Please move this comment to the fermentation temperature reproach thread where it belongs. I dont feel this comment is too off topic but it's close and my response should be a warning to any more like it. I have asked the mods to move this to the warm ferment debate thread and I will delete my comments after that. If you are into that debate you will enjoy that therad.
Regardless of the fermentation temperature, can it honestly be called a lager if it is not stored at 30-40 degrees F. for at least some period of time post fermentation? After all, to lager means to store.
And it you have the ability to lager it, you should also have the ability to ferment it at 50-55 degrees, so I fail to see any sound logic in warm fermenting what is to be called a lager. Warm ferment, and then forego the cold storage (lagering) period, and what you have on your hands is an ale.
Regardless of the fermentation temperature, can it honestly be called a lager if it is not stored at 30-40 degrees F. for at least some period of time post fermentation? After all, to lager means to store.
And it you have the ability to lager it, you should also have the ability to ferment it at 50-55 degrees, so I fail to see any sound logic in warm fermenting what is to be called a lager. Warm ferment, and then forego the cold storage (lagering) period, and what you have on your hands is an ale.
Man I just had a London five points brewery Pilsener.
I think this might have been the best Pilsener I have ever had (I am from Germany, the land of the Pilsener). It was dry, refreshingly bitter and came with a lot if earthy and a bit piny hop notes i have never tasted before. The can said it is dry hopped with noble hops.
So I changed my brewing plan. For tomorrow, I am not going to make a helles, it is going to be a Pilsener and I will only use hallertauer, also for dry hopping.
Exciting times!
I'm making my first marzen in a few weeks. That recipe looks like jamils?
I'm going to use Dan's Marzen on homebrew association.
Is this your first marzen? How do you like it?
I am from Germany, the land of the Pilsener
The good burghers of Pilsen might respectfullly disagree. The last time Germany claimed the Sudetenland, it didn't end well....
Regardless of etymology, these days lager means bottom-fermented, ale means top-fermented - and just the time needed to carb can be regarded as "storage" if you're being that picky.
I'm surprised more people don't use Fermentis S-189 dry yeast for these kinds of beers, given it "works at a wide temperature range between 9-22°C (48.2-71.6°F) but ideally between 12-15°C (53.6-59°F). Highly flocculant. "
Regardless of the fermentation temperature, can it honestly be called a lager if it is not stored at 30-40 degrees F. for at least some period of time post fermentation? After all, to lager means to store.
And it you have the ability to lager it, you should also have the ability to ferment it at 50-55 degrees, so I fail to see any sound logic in warm fermenting what is to be called a lager. Warm ferment, and then forego the cold storage (lagering) period, and what you have on your hands is an ale.
Did brew a Pils yesterday, 30 min mash, raw ale, hops cooked separately in water for half an hour. Used hallertauer mittelfrüh... Unfortunately I only realised the low alpha content when the pack was already opened so I went for it and used 60g on my 15 Liter batch to get in the area of 35 ibus. Will create a thread for this one when it's finished, as it is quite an interesting raw, no boil, short mash Pils. Did get 76% efficiency, which is quite all right for half an our mashing time. Biab with dunk Sparge in cold water.
I did no chill and rehydrated and pitched the 34 70 this morning.
I will call it The Lazy German as Brewing did take about one hour including cleaning.
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