I used to ferment 34/70 at 74* and no one could tell it wasn't fermented at low temperatures. Now i have temperature control i dont do it anymore but it can be accomplish at 74* tried and tested true brother.
This is the answer to your problem brother... Pitch yeast around 80° sit back and wait. It should take a long 3 to 4 days Lmao to fully ferment out and drop clean and clear.this stuff love heat more than me .
Made a Munich Hellas with it... Excellent beer it produced. Very clean and crisp. I saved yeast from that batch going to try it out on an Oktoberfest next.
I usually drink 2 or 3 22 oz bottles a day for 14 days and then take 14 days off just water i dont drink sodas so it's just good alkaline water... life is all about balance my brother
Ayinger Oktoberfest clone. all grain. I wanted to do an experiment with lager yeast at warm temperatures i fermented it at 72 degrees for 3 weeks using Mangrove jacks California M54 it came out very clean no unwanted esters good malty flavor I wish I had a little more body with it but...
Okay I was sitting at work thinking which I shouldn't be doing lol ...what if I take the grain build of an Imperial Oktoberfest beer instead of lagering it with the normal Oktoberfest yeast swap it out for a Belgian Abbey ale yeast.. I searched around and couldn't find anything wondering have...