So my local club is doing a lawnmower-style beer challenge for Big Brew day, and planning to have the beers ready to serve about 6 weeks later. My plan is to brew a 10 gallon batch, fermenting 5 gallons with belle Saision yeast and the other with (likely) WLP830 and tossing a few chipotle peppers in the keg for a few days to add a little bit of heat and pepper flavor.
I have a fermentation fridge with heating/cooling capabilities, a stir plate and 2L/5L flasks, so yeast propagation and temperature control are not a problem.
I've been reading up on Tasty's Lagering method of ramping the temperature up from 50*F -> 65/70*F over the course of two weeks (allowing 80-90% of active fermentation to occur at lower temps, thus reducing off flavors), and am wondering....
Has anyone had success with this method?
My recipe will likely be somewhere as follows:
I could always just pitch a clean ale yeast instead, but would really like to get a crisp character from it and am not sure if 6 weeks would be enough time to really achieve what I'd like with a lager strain.
Thoughts?
I have a fermentation fridge with heating/cooling capabilities, a stir plate and 2L/5L flasks, so yeast propagation and temperature control are not a problem.
I've been reading up on Tasty's Lagering method of ramping the temperature up from 50*F -> 65/70*F over the course of two weeks (allowing 80-90% of active fermentation to occur at lower temps, thus reducing off flavors), and am wondering....
Has anyone had success with this method?
My recipe will likely be somewhere as follows:
I could always just pitch a clean ale yeast instead, but would really like to get a crisp character from it and am not sure if 6 weeks would be enough time to really achieve what I'd like with a lager strain.
Thoughts?
