zgardener
Well-Known Member
So i brewed a California Common/Steam beer sort of on accident (didnt have the refrigeration available for primary) but I have that now lagering in the fridge around 34. But that's not the question...
The question is, I reused that yeast to make a Maibock/Helles Lager. I allowed fermentation to start and go for about 24 hours then Austin got hit with a cold spell of sorts, so I moved it outside and wrapped it in a shirt that I am keeping as soaked as possible at any given time. the temp has been fluctuating from 35-60 over the past few days. what kind of result can I expect from this yeast?
Again, in summary, it is reused yeast from a Cali Common fermentation, allowed to begin around 70 degrees, then moved outside and kept wrapped in a soaked shirt and has been subject to ranging temps from 35-60. Will this have any negative effect on the flavor?
I also plan to lager it for 4-6 weeks after I allow it to rest again at room temp for a few days.
The question is, I reused that yeast to make a Maibock/Helles Lager. I allowed fermentation to start and go for about 24 hours then Austin got hit with a cold spell of sorts, so I moved it outside and wrapped it in a shirt that I am keeping as soaked as possible at any given time. the temp has been fluctuating from 35-60 over the past few days. what kind of result can I expect from this yeast?
Again, in summary, it is reused yeast from a Cali Common fermentation, allowed to begin around 70 degrees, then moved outside and kept wrapped in a soaked shirt and has been subject to ranging temps from 35-60. Will this have any negative effect on the flavor?
I also plan to lager it for 4-6 weeks after I allow it to rest again at room temp for a few days.