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Old 11-23-2009, 10:33 PM   #1
petep1980
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My lagering system is royally messed up. I think it's some Wyeast Krolsh yeast you guys use to ferment in the 60s and get lager characteristics. Can someone confirm this? Thanks.

 
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Old 11-23-2009, 10:44 PM   #2
ArcaneXor
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If you are talking about Koelsch yeast, it's definitely an ale yeast. But it ferments at cooler temperatures than most other ale yeasts and produces a very clean flavor profile, as long as you wait until the sulfur notes disappear and give it a sufficient lagering period.

 
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Old 11-23-2009, 10:49 PM   #3
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Sweet. With a 1.044 OG any idea how long of a turnaround you're looking at than for each stage. I'll be around 62F. Lagering will be mid 30s.

 
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Old 11-23-2009, 10:59 PM   #4
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I'd leave it to ferment at 62 until it slows down, then let the temp free-rise to about 70ish for a d-rest and to maximize attenuation. Give it 10-14 days before lagering it for 2-6 weeks, depending on how patient your are.

Note: I only have experience with pale German beers brewed this way - this yeast and procedure might not work well at all for dark lagers and beers from other parts of the world.

 
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Old 11-23-2009, 11:23 PM   #5
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I am doing a pilsner, so it should be fine.


 
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