twd000
Well-Known Member
I just completed a healthy fermentation of a Yuengling lager clone (classic American Pilsner style using Wyeast 2633 Octoberfest blend).
I made a two-step starter yielding 2L before pitching.
Fermentation was at 55 F for 3 days then ramping to 61 before crashing and lagering.
No signs of off-flavors and I was thinking that since I had this much healthy lager yeast that I should take advantage by pitching a high-alcohol lager onto the yeast cake. That means doppelbock.
Any reason why this is a bad idea? CAP clone went 1.050 to 1.010, no idea what that translates to in terms of cell count, but I would rather overpitch than underpitch on a 8.7% ABV doppelbock from BCS.
I made a two-step starter yielding 2L before pitching.
Fermentation was at 55 F for 3 days then ramping to 61 before crashing and lagering.
No signs of off-flavors and I was thinking that since I had this much healthy lager yeast that I should take advantage by pitching a high-alcohol lager onto the yeast cake. That means doppelbock.
Any reason why this is a bad idea? CAP clone went 1.050 to 1.010, no idea what that translates to in terms of cell count, but I would rather overpitch than underpitch on a 8.7% ABV doppelbock from BCS.
