I don't have the equipment to lager or cold ferment. I was wondering if I just used pilsner malt (maaaybe add a bit off crystal), and a pinch of saaz, and use an ale yeast like s-04 and ferment at 18 - 22C, what will I end up with?
Hmmm interesting...thanks for the tip about enzymes. I might just try it as an experiment to see if it's a drinkable beer. I've checked out some of the warm ferment threads but thing is...a lot of them end up lagering anyway. If I could skip that process altogether it would be gold.I think you’d end up with a tasty beer nonetheless.
IME lager yeast will take the fg a couple points lower but if you’re not happy with outcome you can play with some of the brewing enzymes to lower your fg even more than ale yeast can.
I’ve heard people say that notty yeast at the lower end of temps can produce a really clean beer.
Great thanks for the suggestion...turns out we don't get it here... Anyway commonly available substitute?Check out Imperial Dieter yeast. You can ferment at ale temps (62-65F) and get a very clean, crisp beer. I've used it numerous times for my Kolsch and it's AMAZING.
I ferment German Pilsners at these temps using Saflager W-34/70 with great results consistently. I do cold crash for about 3 to 4 days before I transfer to serving keg. I'll probably catch some grief for this but check out Brulosophy.com, they have done many (exbeeriments) using lager yeast at warmer temps. I've improve the quality of my beer 10 fold following some of their results.I don't have the equipment to lager or cold ferment. I was wondering if I just used pilsner malt (maaaybe add a bit off crystal), and a pinch of saaz, and use an ale yeast like s-04 and ferment at 18 - 22C, what will I end up with?
Ahh got it. I was wondering....can I do the lagering in the bottles? i.e. basically treat the bottle conditioning as lagering, after adding the priming? So basiscally, ferment at 18C, bottle with priming, and then put in the fridge for 30 days or more. Or is this not the same? What different effect will this have or not have that lagering will?SMM / DMS precursor reduction, so your beer doesn't take on that cabbage soup taste...
That's great to know, thanks for the info! Def gonna try it....Gonna go build that pipeline nowAlways better to lager in a keg. I like 3 months before bottling, but you can lager in bottles after several weeks carbing. Put them away for a few months at 34F and go brew another batch to get your mind off of them. Build your pipeline!
Thanks! That really simplifies it a lot....I was really confused with all the cold crashing, lagering etc. I might just try doing a bottle lager with a regular ale yeast. (Dunno how you can classify the beer the comes out, but hey, if it tastes good, I don't mind even calling it the 'gourmetdogpoo' lagerale.Hah, this just came up in another thread a couple day ago
I am about to brew an all grain octoberfest batch. I have never followed a true lager method. Is there a good system to follow? More specially when I get to bottling what temperature do I want my beer to be at when adding the priming sugar solution?www.homebrewtalk.com
My example there uses a lager yeast, but my go-to for pseudo/hybrid lager is wyeast 1007. I know you mentioned only have access to fermentis, and there’s a guy on the forum with a great spreadsheet for cross referencing yeasts, but I’m at work and it’s saved on my MacBook. I’ll try to remember to link it after work.
Anyways, I’d ferment with a nice clean ale yeast, bottle carbonate as usual, and then cold condition in the fridge for a good handful of weeks. That’s all lagering really is—Extended cold condition. I crack a bottle after two weeks of carbing and if I’m happy with it, to the beer fridge it goes.
Wow thanks a mill! This will really help me....very limited variety of strains available to me.Here is the spreadsheet I was talking about. I use it to find similar strains for my extremely limited inventory LHBS. It's some handy work by @dmtaylor
Sheet1 Danstar-Lallemand,Fermentis,Mangrove Jack,White Labs,Wyeast,Sources,Attributes & Comments,Other Manufacturers (NOT US-05),WLP001 California Ale,1056 American Ale,KE, suregork,close relative to US-05, haze, 74% atten SafAle US-05,(NOT WLP001),(NOT 1056),suregork,close relative to 001/1056,...docs.google.com