Barley_Bob
Well-Known Member
Hey gang! I picked up a vial of wlp 810 San Francisco Lager, and I'm interested to hear what experiences people have had with it.
I have yet to create a dedicated fermentation chamber, but my basement is very cold (+/-57F). However, the temperature fluctuates. So, I thought this more forgiving yeast would be a good way for me to start with lagers.
I know that it's not as clean as a true german lager yeast, for example, but I haven't been happy with the "fast" versions of popular styles. I just want to come a little closer. The biggest issue I see is that it's very low attenuating. Has anyone had success with mashing low to overcome that? Are the other pitfalls and opportunities that I'm missing?
As always, thanks for the help, and I'm looking forward to your feedback!
I have yet to create a dedicated fermentation chamber, but my basement is very cold (+/-57F). However, the temperature fluctuates. So, I thought this more forgiving yeast would be a good way for me to start with lagers.
I know that it's not as clean as a true german lager yeast, for example, but I haven't been happy with the "fast" versions of popular styles. I just want to come a little closer. The biggest issue I see is that it's very low attenuating. Has anyone had success with mashing low to overcome that? Are the other pitfalls and opportunities that I'm missing?
As always, thanks for the help, and I'm looking forward to your feedback!