Toxxyc
New and loving it
4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.
4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.
4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.
i've haven't heard of long boils leading to fermentation issues... i've boiled barleywines for several hours and had good FGs, so hopefully all goes well here.
a quick search for "sugar caramelization temperature" reveals that the process has minimum temps in the 300's... so my 210*F boil (due to altitude) shouldn't have caused any caramelization.
I bet it is 3470... or maaaaybe diamond lager.Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my normal 90% attenuation. Its also cheap. Just over a tenner for 6 packs delivered first class.
Link?Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my normal 90% attenuation. Its also cheap. Just over a tenner for 6 packs delivered first class.
It is a UK thing, small repacker that sells brand name yeast under different names for very cheap. Good stuff.Link?
I’ve not heard of it, or seen it at any of my normal suppliers …
It is a UK thing, small repacker that sells brand name yeast under different names for very cheap. Good stuff.
They improve with aging in my experience. But I have also been known to drink a wf lager, warm and force carbed . I heard on a podcast cant remember his name, maybe chris white from white labs? say after he makes a lager he sticks carboy in fridge till he can see through it. I think this would be a good practice for a better lager. Peaking at that point.I recently saw a post elsewhere claiming that lagers need to be lagered because they are fermented cold. The person said that if you ferment warm with W-34/70, you don't need to lager your beer.
I've fermented in the 60sF/15-20C maybe four or five times, and it's needed lagering every time. I wanted to ask the serial warm-fermenters here about their experiences and opinions. Does warm-fermented lager really not need to be lagered?
Warm fermented lager is known as Steam Beer. It has been around a long time, and was used a lot in the 1800’s Old West prior to refrigeration. Beer made with lager yeast, but fermented at ale temperatures. Also known as California Common Beer.Warm fermented lager is a oxymoron, its not a lager if fermented warm its at best lagerish
No, it's a lager if it was made with a lager yeast, in other words, saccharomyces pastorianus instead of saccharomyces cerevisae (ale yeast).Warm fermented lager is a oxymoron, its not a lager if fermented warm its at best lagerish
And also if it is notNo, it's a lager if it was made with a lager yeast, in other words, saccharomyces pastorianus instead of saccharomyces cerevisae (ale yeast).
Welcome to the Club! Come in, have a Cookie.See now I'm just confused.
And also if it is not
(See wlp 800)
See now I'm just confused.
No, it's a lager if it was made with a lager yeast, in other words, saccharomyces pastorianus instead of saccharomyces cerevisae (ale yeast).
And also if it is not
(See wlp 800)
See now I'm just confused.
Welcome to the Club! Come in, have a Cookie.
It's nice in here and we all know that we don't know.
WLP800 is genetically S. cerevisiae. But it acts like S. pastorianus in the ways that are important to brewers. Many Best of Show awards have been won with lagers brewed with WLP800, at typical lager fermentation temps. I trust someone will let us know as soon as that happens with warm fermented lagers (with S. pastorianus) or with pseudo-lagers (with "normal" S. cerevisiae ale strains) at any temp.
If I use lager yeast, I call it lager. If I use ale yeast, I call it ale.Warm fermented lager is a oxymoron, its not a lager if fermented warm its at best lagerish
Agree but the point here is people are trying to approximate lager without having the 50-55 degree temp controlled space “just for primary fermentation.” This isn’t really steam beer and steam beer is not the intent.Warm fermented lager is known as Steam Beer. It has been around a long time, and was used a lot in the 1800’s Old West prior to refrigeration. Beer made with lager yeast, but fermented at ale temperatures. Also known as California Common Beer.
https://en.wikipedia.org/wiki/Steam_beer
i may need to add this to my signature.Different pitches for different b!tches.
i may need to add this to my signature.
signed,
a b!tch
Have any of you guys read the first post, seriously
I would use 34/70 if i could keep it below 70. I think others have gone a bit higher with good results.Is there a consensus for what ale yeast to use to with poor (but not nonexistent) temperature control to get something lager-y? Nottingham? K-97? Lutra? Or use lager yeast like 34/70 or S-189 and use ice bottles to keep the temperature down? I'd like to brew a Mexican Vienna and don't want to wait until winter. I have read the whole thread but not recently. I'm not setup to ferment under pressure with a spunding valve.
Please don't make this a safe space; the true-believers can shout down the purists and dissenters when they show up and everyone on both sides goes away feeling more righteous for it.
Mangrove jack california lager produces decent lagers up to 23 C, I have fermented it at 30C and it was still lager-ish with a hint of (pleasant) fruit esters, no fusels at all!Is there a consensus for what ale yeast to use to with poor (but not nonexistent) temperature control to get something lager-y? Nottingham? K-97? Lutra? Or use lager yeast like 34/70 or S-189 and use ice bottles to keep the temperature down? I'd like to brew a Mexican Vienna and don't want to wait until winter. I have read the whole thread but not recently. I'm not setup to ferment under pressure with a spunding valve.
Please don't make this a safe space; the true-believers can shout down the purists and dissenters when they show up and everyone on both sides goes away feeling more righteous for it.
You sound in a similar situation to me. Plus you're only about 2 hours east on hwy14 from me, so we are probably in the same boat. Ice bottles and what not in the summer can get me down to ale temps unless its unreasonably hot (august...damn you august...). And if you can get down to ale temps, I would go with 34/70 instead of messing with ale yeasts. Im pretty uncouth, but I really really struggle to notice the difference between the warm and the cold ferment. Something tells me the cold ferment is better, but it might just be the bias of "thats how its been done". If dead set on ale yeasts, I would use notty because it ferments so clean that its actually boring.Is there a consensus for what ale yeast to use to with poor (but not nonexistent) temperature control to get something lager-y? Nottingham? K-97? Lutra? Or use lager yeast like 34/70 or S-189 and use ice bottles to keep the temperature down? I'd like to brew a Mexican Vienna and don't want to wait until winter. I have read the whole thread but not recently. I'm not setup to ferment under pressure with a spunding valve.
Please don't make this a safe space; the true-believers can shout down the purists and dissenters when they show up and everyone on both sides goes away feeling more righteous for it.
Agreed. Admittedly, im not a huge fan of kviek yeasts because theres just a flavor there that I cant completely get beyond. Not that its bad, but its just never what I want.Lutra is not even close to a lager. Can be a good beer, but these three ones i have mentioned produce far superior beers, if you judge them only on lager-ish taste.
Mangrove jack california lager produces decent lagers up to 23 C, I have fermented it at 30C and it was still lager-ish with a hint of (pleasant) fruit esters, no fusels at all!
But use two packs, instead of one.
Otherwise, 3470 also produces a fairly clean lager-like beer at room temperature.
WLP 800 also works very well at room temperature.
Lutra is not even close to a lager. Can be a good beer, but these three ones i have mentioned produce far superior beers, if you judge them only on lager-ish taste.
You sound in a similar situation to me. Plus you're only about 2 hours east on hwy14 from me, so we are probably in the same boat. Ice bottles and what not in the summer can get me down to ale temps unless its unreasonably hot (august...damn you august...). And if you can get down to ale temps, I would go with 34/70 instead of messing with ale yeasts. Im pretty uncouth, but I really really struggle to notice the difference between the warm and the cold ferment. Something tells me the cold ferment is better, but it might just be the bias of "thats how its been done". If dead set on ale yeasts, I would use notty because it ferments so clean that its actually boring.
I havent fermented with S189 at ale temps. I love it at lager temps, though.
Agreed. Admittedly, im not a huge fan of kviek yeasts because theres just a flavor there that I cant completely get beyond. Not that its bad, but its just never what I want.
I judge beer totally on the "would I pay $1 for a bottle of this" metric. I might ought to up that to $1.50 the way inflation is going. I think style guidelines are useful, but I'm not entering anything into competition so it really doesn't matter.Lutra is not even close to a lager. Can be a good beer, but these three ones i have mentioned produce far superior beers, if you judge them only on lager-ish taste.
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