First-time Lager Mystery WTF

[Dland]

^^^That is the process I use more than half the year, my brew cellar is usually below 50F for all of winter and most of spring. Has 10in poured walls and a 12in engineered concrete roof, so temps are quite stable. Right now it is 44.5F. Have to use heat wraps to keep it from cold stalling, seems colder than 48F starts to stall fermentation.

The batch I made today got pitched with 2 pks S-189, ''swiss lager yeast''. Not quite as vigorous as 34/70, but slightly cleaner finish.

When the cellar temp gets above 60F, I switch to ale yeast, for about 5 mos of year.

All of my brews get conditioned at 33F in a big coffin freezer, that is preferred serving temp too.

Not sure how 34/70 is ale yeast, it's recommended temp is 52-59F.

 

[couchsending]

Not sure how 34/70 is ale yeast, it's recommended temp is 52-59F.

It’s recommended temp Is way bigger than that.. it’ll ferment below 45 and up to 70 and relatively clean even at 70.

It’s been genetically confirmed that it’s not lager yeast but ale yeast.

It’s also one of the only yeasts that have been tested to actually biotransform hop compounds. So everyone making NEIPA should toss a little in and see what happens...

 

[Dland]

Holly smokes, I've been making lager from mutant yeast?

I,ve run 34/70 though all of the temps mentioned, makes the beer I am shooting for in the 50-55F range. Sometimes good to run cooler, but can get quite slow, and warmer is OK, but does taste like an ale more than a lager when into 60'sF

It’s recommended temp Is way bigger than that.. it’ll ferment below 45 and up to 70 and relatively clean even at 70.

It’s been genetically confirmed that it’s not lager yeast but ale yeast.

It’s also one of the only yeasts that have been tested to actually biotransform hop compounds. So everyone making NEIPA should toss a little in and see what happens...