Auger
Well-Known Member
I'm doing a Kolsch this weekend, my first foray into this style. I went to LHBS last night to pick up yeast to get a starter going, looking for WLP029, which they were out of. Backup plan was Wyeast 2565, which they were also out of. They suggested a few true lager strains, which I was apprehensive about because I don't have enough fermentation temperature control to really lager right now (without redoing my keezer, which is full of beer, so thats not happening). So, we settled on SafLager 34/70. My basement is sitting squarely at 58° right now, which is at the high end of the specs for that yeast, but I think it should work. Any experiences or tips for doing this? I started a 1L starter with one sachet of yeast last night on a stir plate, I plan to take it off tonight, chill, then decant and pitch the slurry after brewing on Sat.