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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.

Do you have the original recipe

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.

Pandemic beer

Are your malt in % or Lbs

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

5 gallon batches x 7=35= 6429

Me also

90min mash @154

90min mash @154

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...

Its Styrian Goldings

Thanks i will give it a go and report back when finished

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...

Will do thanks brother

Whodat whodat

Yes sir i did lol

Awesome thanks brother first time with yeast rafts

Thanks brother i appreciate it