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Old 07-21-2006, 09:29 PM   #1
Todd
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What will happen? My buddy was planning do to a boston lager clone and the Lhbs told him that fermenting at room temp will still taste the same. I thought this would cause off flavors.

Thoughts???

 
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Old 07-21-2006, 09:36 PM   #2
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Since lagers are usually fermented at lower temps than ales the result should be a fruitier flavored beer.
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Old 07-21-2006, 09:55 PM   #3
Todd
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Quote:
Originally Posted by homebrewer_99
Since lagers are usually fermented at lower temps than ales the result should be a fruitier flavored beer.
Would it be something that still tasted good? If it just adds a fruity flavor would it be a good idea to use lager yeast in a fruit beer and ferment at warmer temps?

 
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Old 07-21-2006, 10:20 PM   #4
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Not really. The "fruitier" flavor I was referring to is not a desired effect/flavor in many brews.

It comes from fermenting at temps higher than recommended for the yeast.
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Old 07-21-2006, 11:45 PM   #5
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I believe that this is the method of creating a steam beer, like Anchor Steam, from SanFrancisco, CA. Lager yeast fermenting at ale temperatures.

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Old 07-22-2006, 12:01 AM   #6
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Steam beer it is, or bastard lager, ale done at lager temps is cream ale or kolsch, bastard ale
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Old 07-22-2006, 12:01 AM   #7
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Yes, that's a good example.
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Old 07-22-2006, 12:08 AM   #8
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Wyeast 2112 California Lager Yeast is good for 65F and frequently used in Common (can't say Steam(R) ) Ales. 2565 Kölsch Yeast is an ale yeast used for pseudo-lagers and is good to 70F.

What yeast was being recommended?
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Old 07-22-2006, 12:10 AM   #9
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Many commercial cream ales are made by using lager yeasts at ale temps.

I do it all the time, makes nice beer.

 
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Old 03-02-2007, 04:52 PM   #10
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I see this question a lot, but never a question going the other way. What if one were to brew an ale recipe (let's say an IPA) and use a lager yeast to ferment it? I like to brew ales and normally my basement is just the right 62-66 degrees, however in the dead of winter it gets down to 56-58.

This is a little high for lager yeast, but should work, whereas ale yeast probably will not work to this low of a temp... What would be the result? Would any 'off-flavors' one might expect be covered up if a 60+IBU IPA was the recipe?

Thoughts, concerns? I do not plan on doin this (I am brewing an IPA with the flying dog yeast tomorrow and fermenting it upstairs), however seeing many can I brew a lager with ale yeast question or can I brew a lager with not-so-lager temps, I thought I'd see what people thought of the opposite (brewing an ale with lager yeast a little above its range or brewing an ale with lager yeast IN its temp range)...


 
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