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-   -   Maibock - to warm to ferment? (http://www.homebrewtalk.com/f163/maibock-warm-ferment-313036/)

nickwc5 03-14-2012 04:38 PM

Maibock - to warm to ferment?
 
I'm planning on brewing a Maibock this Friday using the following recipe:

11 lbs Pilsner
1.5 lbs Vienna

1.25 oz Hallertau @ 60
.75 oz Hallertau @ 30
.75 Hallertau @ 15

WLP920 Old Bavarian Lager Yeast w/starter

Recently, it has been super hot outside (upper 60's low 70's) and my basement is sitting at 58-60.I have never brewed a lager before and previous to this week my basement was sitting in the low 50's.

Does anyone know a yeast strain that would ferment a little warmer? Would dry yeast do better? Should I use ale yeast? If so, what kind would be good?

I can only assume the temps will drop a little bit, which might get my basement mid 50's, but you never know..

Thanks!

bkl63 03-17-2012 10:37 PM

I'm in a similar position as you with a Maibock. My normally 51 spot is about 10 degrees warmer this week do to the "Heat Wave". I'm using WLP833 German Bock Lager Yeast. While the Optimum Fermentation Temperature range is 48-55F the reviews on the White Lab site suggests people have had great results in the low sixties. I've been ice bathing mine to keep it at or below the 55 upper range and it was in the upper sixties when I pitched the yeast. I made a starter and 2/3 of my fermentation is over after 3 days and I had active fermemtation in 5 hours. I tasted my sample today and am very happy with the progress of this. I have 4 ice bricks and put in 2 in the morning and two in the evening to keep it 5 degrees below the ambient temp.


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