I've brewed a bunch of pale ales, stouts, kolsch, etc. but haven't attempted a lager yet. I have a dedicated cooler to ferment in, so temperature won't be a problem, but I do have a couple questions, so if anyone has some advice, I'd appreciate it.
I'm planning on brewing a Czech-style Pilsner. I'll be using Wyeast 2278, and I notice the profile notes on the Wyeast website states "Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning."
I had been intending to ferment at ~50°F, but that note gave me pause. So first question is:
1) Anyone with experience using this strain? Would you ferment at 58 rather than 50?
2) When preparing a starter, would you start it at the target fermentation temperature and keep it at that temp until time to pitch?
Thanks!
Additional Details if interested:
Equipment profile: BIAB
Batch size 5.5 gallons
Recipe:
10 lbs Floor-Malted Bohemian Pilsner
.5 lbs caramunich
Using Saaz hops only
OG: 1.049
I'm planning on brewing a Czech-style Pilsner. I'll be using Wyeast 2278, and I notice the profile notes on the Wyeast website states "Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning."
I had been intending to ferment at ~50°F, but that note gave me pause. So first question is:
1) Anyone with experience using this strain? Would you ferment at 58 rather than 50?
2) When preparing a starter, would you start it at the target fermentation temperature and keep it at that temp until time to pitch?
Thanks!
Additional Details if interested:
Equipment profile: BIAB
Batch size 5.5 gallons
Recipe:
10 lbs Floor-Malted Bohemian Pilsner
.5 lbs caramunich
Using Saaz hops only
OG: 1.049