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Old 07-11-2007, 05:52 PM   #1
beerninja
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I dont have the means to ferment cold becouse i make my beer out of my berraks room. but i wouldnt mind using Lager yeast. any tips? can i use lager yest if i can ferment it at 50? how dose it tast? can i mix ale and lager yeast? someone lemme know.



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Old 07-11-2007, 05:56 PM   #2
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http://en.wikipedia.org/wiki/Steam_beer
http://ratebeer.com/Beer/anchor-steam-beer/46/

 
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Old 07-11-2007, 07:09 PM   #3
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in a nutshell, yes, but then its a steambeer, not a lager. and it won't taste 'clean' like a lager...it'll have more character like an ale.

i've never lagered but I think 50F is a little over the upper-range for a true lager...you might barely pull it off.
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Old 07-11-2007, 07:16 PM   #4
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Steam beer used a special form of a lager yeast that is designed to ferment at around 60°, not at ambient room temps. Ferment too high, it'll be fruity and potentially develop other off-flavors. What benefit do you expect to get from using a lager yeast rather than a clean-fermenting ale yeast that is better able to handle fermenting at room temp?
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Old 07-11-2007, 07:40 PM   #5
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Salfager s-33 will work up to 24C, ideal is lower thought. I only know this cuz I'm gonna pitch it in 15 mins.
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Old 07-11-2007, 10:14 PM   #6
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are you sure its not Saflager S-23? S-33 is a safale yeast, derived from the Edme strain.

http://www.fermentis.com/FO/EN/06-Al...product_hb.asp
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Old 07-12-2007, 12:05 AM   #7
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Quote:
Originally Posted by malkore
are you sure its not Saflager S-23? S-33 is a safale yeast, derived from the Edme strain.

http://www.fermentis.com/FO/EN/06-Al...product_hb.asp
you could very well be right. if s33 is an ale yeast, then yes, I meant s23



I was brewing heavily whenI posted that
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Old 07-12-2007, 01:22 AM   #8
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no problem sir. i'm just a fanatic over S-33 because i LOVED the original Edme ale yeast. made many fantastic sweet meads with that stuff due to its high attenuation (it'd push 12% ABV)
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Old 07-12-2007, 03:44 AM   #9
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Quote:
Originally Posted by the_bird
Steam beer used a special form of a lager yeast that is designed to ferment at around 60, not at ambient room temps. Ferment too high, it'll be fruity and potentially develop other off-flavors. What benefit do you expect to get from using a lager yeast rather than a clean-fermenting ale yeast that is better able to handle fermenting at room temp?
What kind of lager yeast works at 60? That would be perfect for me because I could just ferment it in my dads wine cellar (thats 60 year round) and not have to worry about temp
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