- Feb 4, 2016
- Reaction score
I've done both warm- and cold-fermented lagers, and I really can't tell the difference (other than the cold-fermented batches take longer to finish). Gonna keep doing them warm unless the power goes out. Sipping on one right now that was done on expired (8/2018) S23, and no off-flavors whatsoever. Pitched the slurry into a fresh-hopped WF lager this morning that took off in 4 hours. I've used both 34/70 and S23, and the S23 lasts for more generations than the 34/70 in my opinion, before throwing fruity esters. I ferment at 66 (in a ferment fridge) and crash once it's done for about 3 days, then keg and let it sit another week; unless the pipeline is low and I need it on tap.