Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Primary ferment temp. wyeast 2112
Reply
 
LinkBack Thread Tools
Old 04-25-2007, 03:02 AM   #1
uuurang
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: madison, wi
Posts: 305
Liked 2 Times on 2 Posts

Default Primary ferment temp. wyeast 2112

Got a AG chugging along in a bucket in basement. wyeast says 2112 maintains lager chatacteristics below 65°...

"2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68° F, 14-20° C)"

The yeast was pitched on to wort in the 80's, then quickly cooled down to 68°. Bubbling started within 6hrs and temp maintained at 68° for the vigorus portion of ferment. As it slows down the temp lowers to low 60's.

All the temps are from a stick-on therm strip on the side of a brew bucket, so I'm sure the temp on interior is higher than what showed up.

Soooo....the question is, will this beer be missing the lager-characteristics?
What do others do?, Drop primary into water bath to maintain lower ferment temp...leave in lagering fridge for primary? I thought lagering was done after "high" temp primary ferment slows down and then is racked to secondary. Please school me.

__________________

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.


uuurang is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2007, 05:57 PM   #2
uuurang
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: madison, wi
Posts: 305
Liked 2 Times on 2 Posts

Default

Turned out to be best beer so far. Served at a graduation party in June. Many people commented that it did not taste like homebrew they've had before, that it was good. Ha!

As I type, I have a Oktoberfest beer with 2112 fermenting away at 60. Started out ferment at 63 for 4 days then dropped it to 60. I should have started it out at 60 then raised it to 63 towards the end to ensure full ferment. Also, this malt bill was considerably darker than the previous batch.

__________________

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.

uuurang is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2014, 06:14 AM   #3
1mperator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: kennesaw, ga
Posts: 13
Default

i think the lower you have it towards 58f range, the more traditional German lager characteristics you'll have, higher in the 65f range might be a bit more Bohemian, i.e, fruity in nature. remember that the yeast will produce heat of 5-10f degrees during fermentation, so you may want to low-ball the temperature to off-set added fermentation temps; perhaps start it at around 60f and drop it to 55f if your setup allows.

ja, to lager is to leave the beer (racked off from the yeast cake in the primary) in a secondary fermenter at increasingly low temps ala 33f as the ultimate temperature. W/ this particular style of yeast, i've heard both "yea" and "nay" concerning bothering w/ a lagering schedule. i suggest you experiment and see which results you like best w/ a side-by-side small batch experiment. Generally, all brews will "clean" up more if you lager them; the question is, is it necessary? only your personal preference will decide, so do a small batch experiment.

the darker wort/speise for an Oktoberfest isn't a problem. some chalk in the boil to stabilize pH and you're good!

just, if you're bottling this brew, be VERY careful about where you store it to bottle condition! it's a high-flocc yeast and therefore, by the time you bottle it (lagering or no) much of the yeast has dropped out of suspension. i've only used it once and i wasn't careful in this area and hence, got an extremely sour acetaldehyde ruined beer out of it. the taste tests of it (a Dunkel) pre-bottling were great but there simply wasn't enough yeast to properly convert the priming sugar into CO2 and hence, the plethora of acetaldehyde.

__________________
1mperator is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 2112 California Lager Rahbek Recipes/Ingredients 4 10-05-2014 06:17 AM
Dry yeast option for Wyeast 2112 thrstyunderwater Beginners Beer Brewing Forum 1 10-06-2009 01:32 PM
Anybody Ever Tried Wyeast California Lager 2112? coryforsenate Recipes/Ingredients 2 07-20-2009 05:00 AM
Wyeast 2112 question Metzger22 Beginners Beer Brewing Forum 5 05-05-2009 05:31 PM
Wyeast 2112 StankAle General Beer Discussion 8 02-26-2008 02:28 PM