mandoman
Well-Known Member
So I'm getting ready for my second lager - a munich helles. My first was a honey lager brewed with saflager s23. I had difficulty with fermentation control with that batch. I had it in my garage and while it was probably around 50 most of the time, it dropped way low several times through the 4 week primary. I can't really quantify the temp regime but the beer ended up (after lagering another month) VERY sulfury. It's fine, and actually quite good sometimes, but super sulfury.
So this time I'm going with WL838 and made a, get this, 2 gallon starter. I pitched a vial into 70F DME 1.040 wort and get to watch things roll.
First off I noticed no 'suspended' fermentation like ale yeasts and that I noticed with the s23. It's been 24 hours now and there is a thin layer of bubbles I presume to be CO2 on top and a thick slurry of yeast (I presume) on the bottom. I'm guessing this is bottom fermentation at work! Oh, I aerated with airpump/stone/hepa for about 45 minutes before pitching.
Smells great and I look forward to following this for the next few days.
So this time I'm going with WL838 and made a, get this, 2 gallon starter. I pitched a vial into 70F DME 1.040 wort and get to watch things roll.
First off I noticed no 'suspended' fermentation like ale yeasts and that I noticed with the s23. It's been 24 hours now and there is a thin layer of bubbles I presume to be CO2 on top and a thick slurry of yeast (I presume) on the bottom. I'm guessing this is bottom fermentation at work! Oh, I aerated with airpump/stone/hepa for about 45 minutes before pitching.
Smells great and I look forward to following this for the next few days.