Warm Fermented Lager Thread

[Saunassa]

We are doing a club big brew day the 3rd week of July. The local brewery gives us all at least 6 gal of wort to take home. This year it is going to be a marzen.
They have to be ready to pour at club tent at a brewfest on September 9th. Brew it however you like. I am shooting for marzen/Octoberfest like.
Fermentation temps coldest I can keep first week is low 60s. Thinking Lutra, any other suggestions? Will keg. How about hops traditional or a twist?

 

[Miraculix]

We are doing a club big brew day the 3rd week of July. The local brewery gives us all at least 6 gal of wort to take home. This year it is going to be a marzen.
They have to be ready to pour at club tent at a brewfest on September 9th. Brew it however you like. I am shooting for marzen/Octoberfest like.
Fermentation temps coldest I can keep first week is low 60s. Thinking Lutra, any other suggestions? Will keg. How about hops traditional or a twist?

3470. Lutra won't be even close to a lager.

 

[Saunassa]

34/70 and Novalager were the other two yeasts I was thinking about.
Which will be pleasant to drink with 3 weeks in fermenter and 3 weeks kegged? My big concern was the fermenter temp. I can switch out frozen water bottles for a week then it will free rise to upper 60s maybe 70, it all depends what basement closet is at.

 

[lumbergh]

We are doing a club big brew day the 3rd week of July. The local brewery gives us all at least 6 gal of wort to take home. This year it is going to be a marzen.
They have to be ready to pour at club tent at a brewfest on September 9th. Brew it however you like. I am shooting for marzen/Octoberfest like.
Fermentation temps coldest I can keep first week is low 60s. Thinking Lutra, any other suggestions? Will keg. How about hops traditional or a twist?

Lutra ferments hot. I've used it for a Märzen and it was decent. I preferred the version I made with MJ Cali lager.

 

[Anti-Hoppist]

Ever tried fermenting a lager at 26C?

Because that's what I'm doing right now.

 

[seatazzz]

Ever tried fermenting a lager at 26C?

Because that's what I'm doing right now.

79°???? Wow. Sorry, other side of the pond, had to convert C to F. That's super high. What yeast are you using?

 

[Miraculix]

Ever tried fermenting a lager at 26C?

Because that's what I'm doing right now.

Yes. Even higher. I was once sl blessed with spontaneous summer temperatures above 30c. Mangrove Jack California lager turned slightly fruity, which was pleasant.

I think I did 3470 around 25c once, was also ok.

 

[DuncB]

Opshaug kveik at 30 C and pressure fermented let it rise to 30 psi with the spunding valve. Held it there for 5 days and then cold crashed.
Not a true lager though but very clean.

 

[Anti-Hoppist]

79°???? Wow. Sorry, other side of the pond, had to convert C to F. That's super high. What yeast are you using?

Old trusty W34/70

 

[Miraculix]

Old trusty W34/70

It'll be fine.

 

[TomSellers]

It'll be fine.

Especially if it is under pressure.

 

[Dog House Brew]

Now that mine has been lagering for 5 weeks, I’m shocked at how good it is. Split batch with S-23, S-189, and 34/70. I didn’t like S-23 in the beginning. I now think it is my favorite. S-189 is really close, and 34/70 does nothing for me. Kind of like drinking domestic. I’d use either S-23 or S-189 again with no hesitation. I’ve never been able to fall for 34/70. I thought 4 kegs would last awhile. I’m not so sure now! ✌

 

[Red over White]

Now that mine has been lagering for 5 weeks, I’m shocked at how good it is. Split batch with S-23, S-189, and 34/70. I didn’t like S-23 in the beginning. I now think it is my favorite. S-189 is really close, and 34/70 does nothing for me. Kind of like drinking domestic. I’d use either S-23 or S-189 again with no hesitation. I’ve never been able to fall for 34/70. I thought 4 kegs would last awhile. I’m not so sure now! ✌

34/70 is not for me. S23 & S189 however are amazing fermented under pressure. Those 2 blended post fermentation in the keg are my jam!

 

[Anti-Hoppist]

I like 34/70 exactly because It doesn't do much, regardless of temperature (28C and rising today, by the way), at most It gifts a soft and palate cleansing pear-y finish.

Neutral yeast, low IBU, and I can bask in cereal & malt delight

 

[Anti-Hoppist]

That said, and forgive me if I name an ale yeast in this thread, lately I've been tempted to try SafAle K-97. But there's so little info on It, I can't find out exactly what his unique character and low esters shoul taste like, nor I can't find how low these esters would be at nearly 30C of fermentation

 

[balrog]

I tried k97 and lalemand Koln and went back to usinsg WY1007. The dry is easier yes, but just "blah" and took FOREVER to clear compared to the already slow WY1007. One man's opinion.

 

[bellhp]

I'm sold on 34/70 ...just bottled a Vienna lager some 34/70 made for me at room temp ... can't see a reason to try anything else at this point . I've got a pack of K97 I bought to do a Kolshe style ale , but from what I've read it's not very popular . I will do the Kolshe and then another light German lager (Helles) with some more 34/70 soon .

 

[Miraculix]

I'm sold on 34/70 ...just bottled a Vienna lager some 34/70 made for me at room temp ... can't see a reason to try anything else at this point . I've got a pack of K97 I bought to do a Kolshe style ale , but from what I've read it's not very popular . I will do the Kolshe and then another light German lager (Helles) with some more 34/70 soon .

Try Imperial yeast harvest for the helles. Best helles yeast I've ever seen. Works also warm fermented.

I use 3470 for everything lager, except for Helles.

 

[bellhp]

Thanks for the recommendation Miraculix , Still going with the original plan at this time . I have harvested 34/70 in my fridge and the Helles was planned so that yeast could get used based on the grain I have on hand . I am at sea right now ... may not get home till mid July .

 

[Miraculix]

Thanks for the recommendation Miraculix , Still going with the original plan at this time . I have harvested 34/70 in my fridge and the Helles was planned so that yeast could get used based on the grain I have on hand . I am at sea right now ... may not get home till mid July .

I personally would never use harvested yeast that old again. I've lost too many beers this way. Either infection or underpitch or both. I only use yeast again when I can throw the wort directly on the yeastcake, latest one day after bottling.

 

[Saunassa]

Well now, for the marzen I am brewing July 15th that has to be ready to pour September 9th I will use ice water bath to keep fermentation temps mid 60s first 3-4 days. Not fermenting under pressure either.

I will be using Novalager for 5.5 gal batch and if I can get another bucket of wort I will brew a second batch using either 34/70, Lutra, Kohln dry yeasts. I will be in the twin cities the day before and can stop at NB for a liquid too. Don't have to brew to style, just to what tastes good.

Never done lager styles so am out of my depth. Which would you pick?

 

[Shenanigans]

I plan on doing a partially warm fermented lager sometime next month.
I just need to convince my better half that one weekend in July will be better spent brewing beer than going for a hike or bike trip.
Here's hoping for some cold and/or wet weather.

I'll be brewing two beers but only have room for one fermenter in my Kegregator.
They will be a hoppy table beer of about 3% (Micro Hazy IPA) with Verdant and a Willy Wonka bock bier with WLP833 German bock.

For the Bock bier I will start at 14oC in the Kegregator for around a week, depending on how far it gets I will start ramping it up for the last 2 or 3 days to 18oC.
Then I will just take it out of the Kegregator and let it finish off at room temperature in the cellar (about 19oC) for about a week.
It will have an OG of 1.074 but hopefully it will be finsihed then as I can only brew on the weekends and won't have time the following weekend.

The reason for taking it out of the Kegregator is I want to soft crash the table beer before dry hopping it for 3 days.
At an OG of 1.033 it should be ready for crashing after a week.

 

[DuncB]

At an OG of 1.033 it will be probably fermented and D rested after 5 days with a big yeast pitch.

 

[Shenanigans]

At an OG of 1.033 it will be probably fermented and D rested after 5 days with a big yeast pitch.

23 liters are planned so 1 pack of Verdant IPA

 

[DuncB]

That verdant is a beast, use some yeast nutrient as well.

 

[bellhp]

I personally would never use harvested yeast that old again. I've lost too many beers this way. Either infection or underpitch or both. I only use yeast again when I can throw the wort directly on the yeastcake, latest one day after bottling.

Well Miraculix ... you were right to point that out ... My Vienna lager sux . I used repitched 34/70 on that one also . Got strong Ester , probably from stressed yeast ... 34/70 has been clean till that batch . Will be pitching fresh pack on next Lager.

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[Miraculix]

Well Miraculix ... you were right to point that out ... My Vienna lager sux . I used repitched 34/70 on that one also . Got strong Ester , probably from stressed yeast ... 34/70 has been clean till that batch . Will be pitching fresh pack on next Lager.

​

Sorry for that. I also learned it the hard way....

 

[bellhp]

That's OK ... I'm here to learn and share ... even if it makes me look like a ******* sometimes. I'm still a fan of 34/70 ... not going to blame that one on the yeast , that was all me ( being cheap) I threw out several jars of yeast yesterday after brewing a brown ale.

 

[wdavis2003]

I'm still a fan of 34/70 ... not going to blame that one on the yeast

I have not brewed a good beer with34/70 yet. Fingers crossed on the Pilsner sitting in the fermenter pitched with 2 packs of it at 68 degrees and under pressure..

 

[Miraculix]

That's OK ... I'm here to learn and share ... even if it makes me look like a ******* sometimes. I'm still a fan of 34/70 ... not going to blame that one on the yeast , that was all me ( being cheap) I threw out several jars of yeast yesterday after brewing a brown ale.

I have not brewed a good beer with34/70 yet. Fingers crossed on the Pilsner sitting in the fermenter pitched with 2 packs of it at 68 degrees and under pressure..

3470 is definitely a very good and easy going yeast. It has proven it's worth countless times and whenever I want a very clean and crisp+hoppy lager profile and dry yeast, I go with that one. I am going to try diamond lager in the future though.... should be similar.