HOT HOT HOT!!!

[wdavis2003]

I brewed on Friday night as opposed to my normal afternoon brew session because the temps are in the triple digits here in Texas. The lowest I could cool the wort was 80 degrees. My plan was to pitch the wort directly onto an S-23 yeast cake from the previous batch. I've only one fermenter so I had nowhere to put the wort to try and cool it down further. Typically, I'd put the wort in the FV in the ferm chamber to cool to pitching temps but that wasn't an option. I dropped the ferm chamber temp to low 40's in an effort to lower the temp of 80 degree wort as much as possible. Wrapped the boil kettle nicely and left overnight to "chill". The next morning the temps were already in the mid 80's so the longer I waited, the hotter the wort would get. I pitched the 80 degree wort on top of the 40 degree yeast cake. The temp on the Tilt read 80 (DOH!). To overcome the high temps of the wort I added a spunding valve set to 10 psi. I've fermented S-23 at 75 degrees before under pressure and the beer was beautiful.

The yeast took off and it was done fermenting in 2 days. I'll leave it at 65 degrees for about a week to finish up. Fingers crossed I have a good beer.

BTW, the beer is a German Bock.

I'll post the results when it's ready.

 

[tracer bullet]

Would be interesting to know how it goes, and so yes, please do let us know the results. I've heard of a warm fermented lager and my last one ran the "Mexican" yeast at about 60F the whole time, but 80F is impressive.

 

[wdavis2003]

**UPDATE**

One week into the keg and the Bock is tasting FANTASTIC. I was so pleased with the results so far that I decided to brew a Mexican Lager and pitch the 80 degree wort on top of the S-23 yeast cake. 3rd gen so far.. may keep going

My original plan was to use my sump pump and ice water to get the wort down to the mid 50's but why do that when I'm seeing great results..

Pitched around 8-9pm, next morning at 10am it's done fermenting.. 1.046 - 1.010 Hoping it will drop another couple of points but the krausen is gone.

 

[wdavis2003]

**UPDATE**

The Bock is gone. It was delicious.

The Mexican Lager is really good as well.

S-23, under pressure up to at least 80 degrees F makes a great beer

 

[FloppyKnockers]

**UPDATE**

The Bock is gone. It was delicious.

The Mexican Lager is really good as well.

S-23, under pressure up to at least 80 degrees F makes a great beer

I hear an experiment calling. We should make the exact same recipe. You pressure ferment at a normal north Texas August summer temp and I'll ferment at a traditional lager temp. Then we'll taste test them until we forget our names or they start tasting the same.