Warm Fermented Lager Thread

[rtstrider]

Are they the same strain? This is good news if so. I still have some slurry from a left over batch in the fridge.

Still good news.

Yep! It's the modelo strain. Also there's Cellar Science Baja...I have had very poor results with that dry strain though.

 

[Yesfan]

Yep! It's the modelo strain. Also there's Cellar Science Baja...I have had very poor results with that dry strain though.

Thanks!

 

[JoeSpartaNJ]

I brewed the Jim Palmer Vienna Lager kit from More Beer with 34/70 today. Pitched at 64 and plan to let it ride for 2 or 3 weeks, keg, then condition for a month or until a tap opens. This is my first attempt at this. Excited to see how it goes.

 

[jcav]

Good luck, let us know how it turns out! ^

John

 

[hilljack13]

Hello! I have tried to read through but after the first 10 pages, it is just a lot to go through. I have tried to lager before and eventually I got some of the LBMB to do test batches. Nothing good so far, but I have an Oktoberfest kit I need to get brewed...so gonna try it warm with 34/70. My room temps seem to hold between 67-71. Don't think anything wrong with this based on what I have read.

Plan is to brew, pitch ~67-68 and sit for (correct me) FG is hit. No D-rest?. Then move to a keg for some conditioning, then I can put in my fridge and lager for ~4 weeks?

Seems simple but if there is something else tried that I should consider I'd take any advice.

 

[ncbrewer]

No D-rest?

I treat warm lager fermentation the same as ale fermentation. After three days at upper 66's, I raise the temperature 5 - 10 degrees for a D-rest, and to make sure fermentation is complete in general. I don't know what others are doing about this.

 

[AmarikinBrew]

If you look up the normal properties of most lager yeasts, you'll find you are already in the zone of the temp for d-rest, thus raising the temp might invite unwanted attributes.
IMO temp stability is ingrained to lager yeasts way of living, so if going higher, go over the advertised d-rest temp and strive to stay there, to avoid things like fusel alcohols.
It's uncharted territory!

 

[Rish]

@hilljack13 , have you considered putting your LBMB in a larger container of water and keeping your temps lower by using frozen bottles of water and rotating them out for a few days? I've done this with my 5 gallon bucket FVs with success.

 

[rtstrider]

I have wlp838 warm fermenting under pressure. Not sure it that matters or not. Really curious to see how that turns out!

 

[sweetcell]

If you look up the normal properties of most lager yeasts, you'll find you are already in the zone of the temp for d-rest, thus raising the temp might invite unwanted attributes.

that's certainly one way of looking at it. another way is that a D-rest isn't about an absolute temp (i.e. must reach X degrees to achieve d-rest), rather it's about relative temp: the yeast got comfy fermenting at, say, 65*F; so you bump it up to 70*F to keep the yeast going when the going gets tough. per this POV, a d-rest still has a role to play.

as you said, this is (relatively) uncharted territory so... tbd.

 

[rtstrider]

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.

​

I've never had luck repitching 34/70 from dried state. I recently repitched WLP830 3 times with very good results. It got a tad sulfury on the 3rd pitch so it wouldn't be a bad idea to do say a helles, something else clean, then a nice German Pils. I'd highly recommend WLP830

 

[Dog House Brew]

Wish I liked 34/70, super easy yeast to work with. Glad I like S-189, just as easy to wok with. I will take 830 over any dry.

 

[rtstrider]

Wish I liked 34/70, super easy yeast to work with. Glad I like S-189, just as easy to wok with. I will take 830 over any dry.

The other Fermentis lager strains and Diamond are on my to do list this summer. Still have way too many liquid strains in the freezer bank that haven't been used yet lol

 

[Dog House Brew]

My all time favorite is 802. I do like strains that can handle the higher temps. Right now I can brew at ambient that runs high 50’s to low 60’s at my unheated shop. Ambient makes lagers easier. I only do 2 lager batches. 20g in spring and 20g in the fall. WF lagers have made it easier no doubt.

 

[rtstrider]

My all time favorite is 802. I do like strains that can handle the higher temps. Right now I can brew at ambient that runs high 50’s to low 60’s at my unheated shop. Ambient makes lagers easier. I only do 2 lager batches. 20g in spring and 20g in the fall. WF lagers have made it easier no doubt.

That's a very good strain! I'd be curious to see how it does warm under pressure!

 

[Dog House Brew]

That's a very good strain! I'd be curious to see how it does warm under pressure!

Me too!

 

[dmtaylor]

Not me!

 

[rtstrider]

Me too!

I think it would work very well with Yoopers Fizzy Yellow beer. WLP830 worked WAY too well with that recipe

 

[hilljack13]

@hilljack13 , have you considered putting your LBMB in a larger container of water and keeping your temps lower by using frozen bottles of water and rotating them out for a few days? I've done this with my 5 gallon bucket FVs with success.

I have a refrigerator I can use. My last few tests were put in there. I just wanted to try the warm method.

 

[sweetcell]

I've never had luck repitching 34/70 from dried state.

i've had great success repitching 34/70. for the past 3 years i've followed the same spring brew process: warm-ferment 3 x 5gal batches of pilsner/light blond lager using 34/70, then use the cakes for 2 x 5gal of doppelbock.

time to start planning my annual lager brews, come to think of it...

 

[sweetcell]

regarding my process: for a 5.5 gallons of 1.050-1.055 blond lager, i typically pitch two sachets of 34/70 (2 x 11g). is anyone pitching just one pack? i wonder if warm-fermented lagers can get by with a lower pitch rate, given the higher temps?

 

[JoeSpartaNJ]

regarding my process: for a 5.5 gallons of 1.050-1.055 blond lager, i typically pitch two sachets of 34/70 (2 x 11g). is anyone pitching just one pack? i wonder if warm-fermented lagers can get by with a lower pitch rate, given the higher temps?

This is my first attempt and I only pitched one 14 days ago. I going to check the FG tomorrow.

 

[Miraculix]

regarding my process: for a 5.5 gallons of 1.050-1.055 blond lager, i typically pitch two sachets of 34/70 (2 x 11g). is anyone pitching just one pack? i wonder if warm-fermented lagers can get by with a lower pitch rate, given the higher temps?

You can usually go with ale pitch rates when fermented warm. But it certainly would not hurt to use two packs or even a starter.

 

[dmtaylor]

regarding my process: for a 5.5 gallons of 1.050-1.055 blond lager, i typically pitch two sachets of 34/70 (2 x 11g). is anyone pitching just one pack? i wonder if warm-fermented lagers can get by with a lower pitch rate, given the higher temps?

One pack is more than enough. Save a few bucks.

 

[JoeSpartaNJ]

Tested my Vienna lager yesterday and kegged it today. FG 1.010. Hydrometer sample was clear, no real haze at all and tastes clean.

I’m real excited to condition it, but tastes great right now. I want to let it sit 30 days, but I will settle for 14. I’m going to carb while it is conditioning so it will be ready to go.

 

[Yesfan]

I’m real excited to condition it, but tastes great right now. I want to let it sit 30 days, but I will settle for 14. I’m going to carb while it is conditioning so it will be ready to go.

That's always been hard for me to do. I've had some beers taste great out of the gate, so once they are carbed up I can't wait to let it taste better. My Achilles' heal I guess....

 

[Shenanigans]

I brewed the below New Zealand pilsner about a week ago with WLP833, ended up with an OG of 1.055 instead of 1.052.
I made a 500ml starter and pitched it at room temperature in my 17oC basement.
It took off after about 12 hours.

All going to plan I will take a gravity sample tonight or tomorrow, dry hop on Thursday and keg it on Sunday.

 

[bailey mountain brewer]

Ok I've done a couple WF lagers in the past but I have just accepted a challenge and want to see what you all think and if anyone has experience with this strain.

The challenge - 5 weeks from now I need to have a keg of Mexican lager ready to enjoy. If you look at the calendar you can probably guess why.

My temp control fermenters are currently being filled with 2 other beers this weekend so here we are. I'm thinking I'll ferment in a corny with a spunding valve and I plan on pitching white labs Mexican lager yeast WLP940

Any suggestions for temp and pressure for this strain? Or any general advice for the style is appreciated.

 

[rtstrider]

Ok I've done a couple WF lagers in the past but I have just accepted a challenge and want to see what you all think and if anyone has experience with this strain.

The challenge - 5 weeks from now I need to have a keg of Mexican lager ready to enjoy. If you look at the calendar you can probably guess why.

My temp control fermenters are currently being filled with 2 other beers this weekend so here we are. I'm thinking I'll ferment in a corny with a spunding valve and I plan on pitching white labs Mexican lager yeast WLP940

Any suggestions for temp and pressure for this strain? Or any general advice for the style is appreciated.

I think homebrew4life fermented that strain warm under pressure and had positive results. Maybe try 1 bar around 60F?

 

[Miraculix]

Ok I've done a couple WF lagers in the past but I have just accepted a challenge and want to see what you all think and if anyone has experience with this strain.

The challenge - 5 weeks from now I need to have a keg of Mexican lager ready to enjoy. If you look at the calendar you can probably guess why.

My temp control fermenters are currently being filled with 2 other beers this weekend so here we are. I'm thinking I'll ferment in a corny with a spunding valve and I plan on pitching white labs Mexican lager yeast WLP940

Any suggestions for temp and pressure for this strain? Or any general advice for the style is appreciated.

Pressurised warm lagers are basically cold lagers. IF you want to go that warm rute, you would need to do it not under pressure. But under pressure is usually the cleaner variant, so choose the version which suits you most. You will loose some of the speeding up of the process due to the pressure though. At least this is what I have read here.