High temps and lager yeast

[jeeppilot]

I did a 1 gallon test batch today only to find out one of my thermometers was out of calibration. I pitched S-23 German Lager yeast at what ended up being about 75F, not 55F. The fermentation started quicker than anything I've ever seen with substantial Krausen within 2 hours of pitching.

I got it in an ice bath to help my ferm chamber cool it down, but it's been at 75 or so for at least 3-4 hours. What, if any, bad side effects might I experience? This is only my second lager so I'm a noob there. Thanks!

 

[MHBT]

Diacetyl and esters will be the effects..Its always best to pitch lagers under the primary ferm temp..for example pitch at 45 if the primary temps will be 48-50..hey if it comes out bad its only 1 gallon and a learning experience if it comes out good

 

[jeeppilot]

Well the ice bath and small volume helped it cool quickly... down to 55 about 4 hours post pitch.

Diacetyl and esters will be the effects..Its always best to pitch lagers under the primary ferm temp..for example pitch at 45 if the primary temps will be 48-50..hey if it comes out bad its only 1 gallon and a learning experience if it comes out good

Matty, any chance those flavors will get cleaned up since it was such a short time at high temps? Anything, besides make sure my stupid thermometers are correctly calibrated, I can do to help?

 

[MHBT]

I would make sure you keep the temps steady now and once you reach about 75% attenuation ramp the temps to 60-65*F for a diacetyl rest hold it there for 3-4 days..then proceed with the lagering and cross your fingers..What strain of yeast btw?

 

[jfolks]

It's gonna be fine - some yeast scientists actually recommend pitching around 70 and crashing to 50ish once fermentation starts

 

[jeeppilot]

I would make sure you keep the temps steady now and once you reach about 75% attenuation ramp the temps to 60-65*F for a diacetyl rest hold it there for 3-4 days..then proceed with the lagering and cross your fingers..What strain of yeast btw?

S-23 German Lager yeast.

 

[MHBT]

It's gonna be fine - some yeast scientists actually recommend pitching around 70 and crashing to 50ish once fermentation starts

Im curious..what yeast scientist recommends pitching lager yeast at 70? where did you hear that? Yeast are very happy at 70 true but yeast do not care about our beer and at 70 lager yeast would be creating some heavy esters not good in a lager..its up to us the brewers to manipulate the yeast to get the flavors we want.

 

[jfolks]

Im curious..what yeast scientist recommends pitching lager yeast at 70? where did you hear that? Yeast are very happy at 70 true but yeast do not care about our beer and at 70 lager yeast would be creating some heavy esters not good in a lager..its up to us the brewers to manipulate the yeast to get the flavors we want.

Dave Logsdon (Wyeast founder) and Al Buck (east coast yeast founder) both recommend that. Brulosophy has conducted several experiments showing that even fermenting lagers warm doesn't create inappropriate esters (http://brulosophy.com/2017/07/10/fe...-pt-8-lager-yeast-wyeast-2124-bohemian-lager/) That being said, I always pitch and ferment cool. Nonetheless, the evidence suggests that pitching at 70 then crashing to fermentation temp within 4 hours can still make excellent lagers without any ill effects

 

[TheHopfather]

I wouldn't worry about it too much. I've brewed a couple lagers with 34/70 fermented at 18.8C (66F) and they came out just fine. Worst case you'll get some esters and know to pitch cooler next time. Warm temps help yeast remove diacetyl, they don't create it. Hence raising the temps for a diacetyl rest.

 

[jeeppilot]

Thanks everyone. I'll give it a diacetyl rest, since that's the lager thing to do, and see how it turns out. A new thermometer is on the way too!

 

[HomeDrewBrew]

That's how i have been doing all my Lagers, Is at 68F and havent had problems at all.