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Old 04-25-2007, 03:02 AM   #1
uuurang
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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.

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Last edited by uuurang; 04-26-2007 at 02:59 AM.
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Old 09-01-2007, 05:57 PM   #2
uuurang
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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.

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