BigB
Well-Known Member
I have been brewing for a while now, but haven't lagered yet due to lack of equipment. However, I recently created a "ghetto" lagering cabinet in my basement that draws in cold air from the outside via a fan (all controlled by a Ranco Single-stage). At any rate, I plan on making my first lager next week because outside temps have been consistently near 32 and will just continue to drop over the next couple months. My questions are thus:
1. I want to make a Munich Helles style beer- something like Hofbrau Original or Warstiener Premium, and I want the malt profile to come through. Which yeast would you guys recommend: S-23, WLP830, or something completely different?
2. When is the preferred time to pitch the yeast? In other words, would I chill the wort all the way down to fermenting temp, then pitch, or can I pitch at say 65-70 and then place in the lagering cabinet which should bring the temp down in a few hours.
3. If I go with the liquid yeast option, I will make a 2L starter (largest I have equipment for), but should the starter ferment at the lager fermenting temps, or can it just ferment at room temp because I will chill and decant that size of a starter anyways?
Any other advice?
1. I want to make a Munich Helles style beer- something like Hofbrau Original or Warstiener Premium, and I want the malt profile to come through. Which yeast would you guys recommend: S-23, WLP830, or something completely different?
2. When is the preferred time to pitch the yeast? In other words, would I chill the wort all the way down to fermenting temp, then pitch, or can I pitch at say 65-70 and then place in the lagering cabinet which should bring the temp down in a few hours.
3. If I go with the liquid yeast option, I will make a 2L starter (largest I have equipment for), but should the starter ferment at the lager fermenting temps, or can it just ferment at room temp because I will chill and decant that size of a starter anyways?
Any other advice?