Beergnomes
Well-Known Member
Decided to add this to my repertoire since I drink it in Alsace and Dordogne and enjoy it. Problem, I get conflicting techniques depended on the resource of info. Traditionally, Bière de Mars or Printemps are brewed in March and meant to drink FRESH. Lager yeast is used. Also, it would have been fermented at Lager temps since it’s cold in March. Currently, 2 schools, one says ferment warm & lager condition, one says ferment cold. The ones I enjoy have a lively but not funky fruitiness, malt forward, amber and not heavy on the palet & are French. My dilemma is; will I get the fruit esters I want using a lager yeast at the upper end of lager temps? My current plan is to pitch 2 smack packs for 10 gal at 65° F and lower to 53° once fermentation is underway. Since my ss conical heats/cools the temp regulating is easy. Towards end of fermentation a 2 day diactyl rest. After carbing, keg conditioning at 38° or 40°
2 smack packs per 10 gal is underpitching for lager temps. I am using lager yeast. I‘m hoping letting it start at 65° and the underpitch might coax some fruit esters. My brain says it won’t be enough, the traditionalist in me wants to try anyway. Any expert thoughts out there?
2 smack packs per 10 gal is underpitching for lager temps. I am using lager yeast. I‘m hoping letting it start at 65° and the underpitch might coax some fruit esters. My brain says it won’t be enough, the traditionalist in me wants to try anyway. Any expert thoughts out there?
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