johnoswald
Well-Known Member
Hello all,
I was brewing Friday and accidentally killed my yeast starter.
So in a pinch, I used some of my wife's baker's yeast for a new one rather than risk an infection and loose everything.
When I filled the cooled wort and yeast into my 5 gal carboy, it was nearly 18L.
To avoid excessive blowoff, Saturday at 7 AM, I decided to put the loaded carboy in my fridge to cool off and then let it warm slowly. To my surprise the fermentation went off like a shot - not too much blowoff - but really going well by Sat PM.
Now it's Wednesday and it is still bubbling away - but why?
I thought lager yeast were specialized for the low temps. My wife's bread does not rise unless the dough is warm, so how is it working so at 40F?
I have never made a lager before but I am tempted to leave it in the frig until the fermentation stops ( I guess I will have to do the diacetal rest stuff too). The style - kind of like a stout, but you tell me: 10 lbs Muntons 2-row American style, 1 lbs Muntons Chocolate, 2 oz. Nugget hops 1 hr, cooled in my sink with water changes over night (covered from the start of course).
Thanks for any comments or advice.
John
I was brewing Friday and accidentally killed my yeast starter.
So in a pinch, I used some of my wife's baker's yeast for a new one rather than risk an infection and loose everything.
When I filled the cooled wort and yeast into my 5 gal carboy, it was nearly 18L.
To avoid excessive blowoff, Saturday at 7 AM, I decided to put the loaded carboy in my fridge to cool off and then let it warm slowly. To my surprise the fermentation went off like a shot - not too much blowoff - but really going well by Sat PM.
Now it's Wednesday and it is still bubbling away - but why?
I thought lager yeast were specialized for the low temps. My wife's bread does not rise unless the dough is warm, so how is it working so at 40F?
I have never made a lager before but I am tempted to leave it in the frig until the fermentation stops ( I guess I will have to do the diacetal rest stuff too). The style - kind of like a stout, but you tell me: 10 lbs Muntons 2-row American style, 1 lbs Muntons Chocolate, 2 oz. Nugget hops 1 hr, cooled in my sink with water changes over night (covered from the start of course).
Thanks for any comments or advice.
John