Lager recipe with ale yeast

[SteveHeff]

Alright my yeast loving friends. I'm in need of some help here. I'm the guy who wants to brew a lager but I do not own a second fridge in which to lager. Poor me. However, I have heard of people brewing lager style recipes using ale yeasts.

My question is this: which ale yeasts are clean/crisp finishing while fermenting in the low to mid 60's? I've watched the Brewing TV episode Lagerworkarounds (good episode) however I was miffed at the lack of identifiable yeasts that work better than others while using this method.

Suggestions? Opinions? Good yeast strains? Thanks in advance.

 

[SteveLikesBeer]

I guess a kolsch yeast might be a good attempt. While I've not tried this I've been told going into the lower 60's upper 50's gives a much cleaner profile. However, I don't know if it will be as clean and crisp as you are hoping for.

EG: http://www.whitelabs.com/yeast/wlp029-german-ale-kölsch-yeast?s=homebrew

 

[revansCAAD8]

I've had pretty good success with WLP810!

Robert
GypsyBrew

 

[SteveHeff]

I've heard good things from the California Common strain working at higher-ish temps. I did a bit more research on the WLP810 and I have a great spot in the house that is a constant 55-60 degrees F this time of year. I wonder, though, would I still have to do a diacetyl rest after my first week of primary or would I just move to secondary and allow it to mellow on its own?

 

[progmac]

wyeast 1028 and nottingham come to mind. 1028 works great even in the upper 50s. not sure about nottingham in that range.

i personally only like the kolsch and alt yeasts when followed by lagering. otherwise i think those are harsh yeasts. just my 2c. you could easily lager in the bottles if you have the fridge space.

 

[SteveHeff]

The problem is fridge space. I have the space for another one but not the budget nor the means to get it to my place.

 

[revansCAAD8]

I've heard good things from the California Common strain working at higher-ish temps. I did a bit more research on the WLP810 and I have a great spot in the house that is a constant 55-60 degrees F this time of year. I wonder, though, would I still have to do a diacetyl rest after my first week of primary or would I just move to secondary and allow it to mellow on its own?

I didn't do a diacetyl rest the first time and our Pilsner turned out great. Since I have done so after primary fermentation slowed (brought up to low 60's for a couple days) but can't say it's really needed. May depend on grains used and/or style. Oh and remember Lagers require larger amounts of yeast than Ale's, we step-up starters.

Robert

 

[jakeasaur]

I like 1007 for pseudo lagers

Sent from my SCH-I535 using Home Brew mobile app

 

[botigol]

Something to ponder from BYO:

http://byo.com/stories/item/1564-vienna-lager-in-exile

"A little-known fact about lager yeasts is that they can be used at ale temperatures. Your beer will be more estery than a standard lager, but will still taste like lager beer. Many times homebrewers who wish to replicate a lager beer at ale temperatures are told to use a clean ale strain (or a “steam” beer strain) of yeast. However, a clean ale does not really taste like a lager. A “dirty” lager, however, will still taste lager-like — it will just have more yeast-derived aroma."

 

[SteveHeff]

I decided on brewing with S-04. I'll get the wort temp down to 55-57 degrees F and I'll pitch at that point. I'll allow the beer to ferment in my basement, where the ambient temp is around 62-66, depending on the time of day. I'll report back in another 2 weeks when I transfer it to bottles.

 

[SteveHeff]

The yeast and the wort are making their magic happen at 59-61 degrees F in my wash room. I have slightly slower activity in my airlock than I normally do with S04. But I expected as much. I'll grab a gravity reading in another week when I see little or no activity.

 

[bajaedition]

read up on steam beers

 

[MaxStout]

1007 or 2565 (Kolsch) fermented in the low 60s will yield a crisp, clean ale.

 

[hodge]

I've been thinking about this too. Something I'm interested in trying is WLP 009 (Australian Ale- Cooper's strain). I've read that this will give a very clean beer. Interesting thought above about warm lager fermentation temps, may give that a try...

 

[SteveHeff]

I did look at some lager yeasts before deciding on the ale yeast. I've never fermented this low of temp before. I'm very comfortable with my ale fermentation, and now that I know my wash room maintains 60 degrees F, I may brew again next weekend and use the California common strain, or perhaps Kolsch yeast.

 

[mirogster]

Generally that problem / questions are quite often. In such cases I'd always recommend to take some solid dose of good 'ol BTV:
Brewing TV - Episode 53: Lager Workarounds: [ame]http://youtu.be/zluCEyQtQ0A[/ame]

 

[SteveHeff]

Generally that problem / questions are quite often. In such cases I'd always recommend to take some solid dose of good 'ol BTV:
Brewing TV - Episode 53: Lager Workarounds: http://youtu.be/zluCEyQtQ0A

Check out the OP. This episode was the reason why I decided to confidently go at this with the intent of success. BTV is one of my go-to vlogs. I also enjoy chop and brew, too.

Update on the beer. I allowed the yeasties to for 9 days. Last 3 days, my gravity was stable at 1.014. My SG was around 1.052. This puts it 5% with a 75-80% efficiency.

2 days ago, I placed my primary in to by basement fridge. I'll allow it to "lager" for a week or so. I'm mostly attempting to settle out any solid material prior to bottling. I should have it all bottled within the next 2 weeks. I did take a "sample" upon using my hydrometer for my FG. I thought it was very good, albeit it still tastes like an ale. Steam beers are up next!

 

[mirogster]

Haha indeed! Blind me. Kinda fully reproductive post on my part
I'll be runing my Kolsh yeasties on some 'Bock'y' wort, soon See what's going to be

 

[SteveHeff]

I'm bottling the beer tonight. I figure it's had time to settle as well as get happy. I've got my priming sugar ready to go. I'm looking forward to my tasting notes.

 

[RCCOLA]

Steve, I've fermented dozens of batches with W-34/70 dry lager yeast from 48F all the way up to 68F. It barely produced any esters at 68F and has been very lager-ey all the way up to 58F.

I pitch 1 pack on anything above 57F. Give it a try.