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BrewZinger 07-26-2011 01:05 AM

Using lager yeast(at lager temp) on ale recipe
 
Hey everyone!
This is actually my first post (as you can prob tell). Hoping to become an avid brewer! (Florida).

I have a rather large chest freezer with temp controller that I want to brew lagers at. But i also want to brew a few ales, but my house is mainly kept at around 74 degrees (a little high for ales). I realize that using lager yeast is the definition of making a lager. But if I use all the characters of an ale recipe in the makings and substitute the lager yeast and lager fermenting temperature. Would there be much of a difference? I'm thinking with a clean lager yeast and the correct ale attributes (in recipe), there wouldn't be too much of a difference besides longer fermentation. Any tips?


Thanks again!

stratslinger 07-26-2011 01:07 AM

Can't really speak directly to your question, but if you've got the freezer and a reliable controller, why not set them up for ale temps?

binkman 07-26-2011 01:12 AM

Also, the difference between and ale and a lager is entirely the fermentation temperature. There isn't necessarily any such thing as an 'ale' recipe or a 'lager' recipe. There are classic ales and lagers, of course. That being said, I wouldn't worry too much about brewing an ale recipe with a lager at lager temperature. It might not be style, but it will still make good beer.

sagnew440 07-26-2011 01:13 AM

That would be a lager. You can use the same grain bill for lets say an amber beer. Use an ale yeast and you got an amber ale. Use a lager yeast and you have an amber lager.

BrewZinger 07-26-2011 01:15 AM

Ideally I want to control the chest freezer for lager temperatures. Because..

It would be much easier (if it was possible) to control the chest freezer for lagers and add ale (with lager yeast). So I could do both lagers and ales(lager yeast). If I kept the chest freezer at ale conditions, i would eliminate the possibility of doing a lager (too high of a temperature).

BrewZinger 07-26-2011 01:23 AM

Ah ok, the difference between amber lager and an amber ale is what I was looking for. With the same recipe/hops/carbonation and the different fermentation/yeast, I am wondering how much of a difference in taste.

But I am assume it would be the same difference when two identically ales use two different ale yeast producing two mildly different results!

944play 07-26-2011 01:44 AM

Quote:

Originally Posted by binkman (Post 3116963)
Also, the difference between and ale and a lager is entirely the fermentation temperature.

Nonononono. Lager strains produce a much different palate, with what I call a "hole." They are metabolically different; they eat maltotriose and melibiose that ale strains do not. Ale yeast can grow at temperatures up to ~104F, lager strains give out around 82F, hence the 99F differentiation test.

cerevisiae ≠ pastorianus/carlsbergensis

tesilential 07-26-2011 02:07 AM

Quote:

Originally Posted by 944play

Nonononono. Lager strains produce a much different palate, with what I call a "hole." They are metabolically different; they eat maltotriose and mellibiose that ale strains do not. Ale yeast can grow at temperatures up to ~104F, lager strains give out around 82F, hence the 99F differentiation test.

cerevisiae ≠ pastorianus/carlsbergensis

Don't overcomplicate it, the OP has not even brewed yet. For his purposes, the grain bill only determines what kind or lager or ale you brew. If you use lager yeast at lager temps, the resulting beer is a lager, even if you used the recipe from a stout.

tesilential 07-26-2011 02:11 AM

Quote:

Originally Posted by BrewZinger
Ideally I want to control the chest freezer for lager temperatures. Because..

It would be much easier (if it was possible) to control the chest freezer for lagers and add ale (with lager yeast). So I could do both lagers and ales(lager yeast). If I kept the chest freezer at ale conditions, i would eliminate the possibility of doing a lager (too high of a temperature).

I use one chest freezer to brew ales, lagers, and serve 4 kegs. I do one at a time.

If I were you, I would brew a couple ales, and ferment them in your freezer at ale temps (62-68*). You only really need the temp control for the first week, after that you can remove the ales and brew a couple lagers. Let the ales sit a couple week at room temp, then bottle them. You then have 10 gallons of ale to drink while your lagers lager for a couple months.

markg388 07-26-2011 02:13 AM

IMO lager yeast lets/forces the malt and hops to the forefront (depending on how you look at it) compared to ale yeast. I haven't done a ton of recipes, but I've done the same helles lager w/ lager and ale yeast and the results are pretty much night and day different, along with a couple oktoberfest recipes.

you'll still make beer, and it'll probably be good too... but it will be much different from using the ale yeast. apples and oranges.


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