applescrap
Be the ball!
So glad you joined this thread jonpecan. Can't wait to hear how they turn out.
2 Q's about pitching rates and a D rest for you warm fermenters out there:
Say I was going to ferment 5.5 gallons of 1.050 wort at 60F with 34/70. Would I need 2 pitch 2 rehydrated packs or one? Would I need to worry about a D rest or just let it ferment out at 60 F?
2 Q's about pitching rates and a D rest for you warm fermenters out there:
Say I was going to ferment 5.5 gallons of 1.050 wort at 60F with 34/70. Would I need 2 pitch 2 rehydrated packs or one? Would I need to worry about a D rest or just let it ferment out at 60 F?
W34/70 is a good yeast to use at higher than traditional temps
I have fermented at 20c in the past with no problems. Others have done it at 23c but we are brewing under pressure which does reduce esters. However based on this experiment in the link (not brewing under pressure), you shouldn't have a problem going warmer to 21c/70f
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/
I HAVE to try this. I've been avoiding brewing lagers because I don't have temp control that can get me down to sub 40F. This thread just blew my mind.
Question @applescrap - What yeast would you recommend I use on my first attempt at this and what temp should I ferment at?
Man i am soooo glad you have come to the light. That's what this thread is all about. So many people have been told, just like I was that this was some special thing, and it turns out the best way to brew these beers could be this way. These beers are awesome, they ferment so clean. It will be hard to go back. I'm about to make my annual 10 gallons of Oktoberfest. The only problem is I don't like malty lagers, but I love the idea brewing for stuff. Novemeber will be pumpkin. I liked the dunkel very much. Cheers and cant wait to see what you find, ipls, vienna lagers, dunkel, the door is wide open.
Saflager 34/70
The maker, who makes lots of great yeast, says up to 72. I dont think it matters really within reason, obviously.
If you want the argument side of things see fermentation temperature reproach thread.
As any good brewer knows, you cannot make a delicious lager by fermenting warm!!!
As any good brewer knows, you cannot make a delicious lager by fermenting warm!!!
Have you done an exbeeriment fermenting a lager with 34/70 at warm temps? I for one am willing to give it a shot.
I am so honored you posted on my thread. Thanks.
I don't think I'm allowed to post links ("spam") here, but yes, we've done a few. You good
I have to say I'm digging the warm fermentation schedule with the 34/70 Yeast...
I too have noticed that these stay cloudy for a few weeks in the keg, even after having been cold crashed and gelatined.
Man i am soooo glad you have come to the Dark Side!
Happy to find this thread!
My Munich Helles. I chilled wort to 58f which was easy while our water here in Colorado was still cold. Into the fermenter and rehydrated a single pack of the 34/70. I fermented at 68f. Let it clean up for a week, then racked to keg. Chilled. Added gelatin. Continued to lager. It's still delicious...
People can say what they want and try to discredit (for some reason) the Brulosophy team, but I probably never would have tried a lager without my fermentation chamber had it not been for some of their experiments.
Has anybody done this without the cold crashing and gelatin - bottle conditioning the beer? I'm wondering how clear or cloudy it would be.
Happy to find this thread!
My Munich Helles. I chilled wort to 58f which was easy while our water here in Colorado was still cold. Into the fermenter and rehydrated a single pack of the 34/70. I fermented at 68f. Let it clean up for a week, then racked to keg. Chilled. Added gelatin. Continued to lager. It's still delicious...
People can say what they want and try to discredit (for some reason) the Brulosophy team, but I probably never would have tried a lager without my fermentation chamber had it not been for some of their experiments.
As any good brewer knows, you cannot make a delicious lager by fermenting warm!!!
The citra pilsner is amaze balls. The tropical flavors of the citra went wild in the lager.
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