applescrap
Be the ball!
Yep. I am so freaking lazy. Like I mean come on how hard is it. I cleared out some room in my fridge so maybe in the future ill cold crash and fine.Gelatin is your friend!
Yep. I am so freaking lazy. Like I mean come on how hard is it. I cleared out some room in my fridge so maybe in the future ill cold crash and fine.Gelatin is your friend!
Thanks radwizard. Means a lot, really. Man, i took a pummeling in there didnt i? Pretty sure i got the last laugh though, [emoji2] . As far as i am concerned nothings off topic in here other than being a richard or wanting to debate warm fermenting. So cool to see this thread grow and your experimentations sound awesome. Wish i was more familiar with some of the brews you are mentioning. And i agree, the thread really is about unconventional fermenting. I need to look those syles up!First off, I just want to say thanks for the contributors in this thread. I have been lurking it for a while and it really has become a great read with solid information. I saw Applescrap take quite the thrashing for starting warm fermented lager discussion in a previous thread - so kudos for sticking with it!!
I just brewed up my "Rustic Lager" with Mecca Grade malts and Imperial's Cable Car Yeast. I'm pretty sure the yeast is the same or simular to the Mangrove Jacks yeast that people are using. I fermented at 64, and the beer came out fantastic! I hope 64 f isn't to cold for the thread, I am pretty excited to continue my quest for the perfect anti-lager.
I was wondering if anybody had any thoughts about the Brulosophy blend that is offed at Bootleg Biology. There is another strain at Bootleg called S. Arlingtonesis (it is a wild strain) that looks pretty darn appealing for a lager as well.
I am also curious to ferment some Kviek strains at normal ale temps to create a Lager-type beer. Hopefully this is not to off topic, as this is a thread about fermenting lager strains - it just seems like this is the place to ask about unconventional Lagers.
Thoughts?
How do you think aggressive bag squeezing can affect the clarity?Thanks radwizard. Means a lot, really. Man, i took a pummeling in there didnt i? Pretty sure i got the last laugh though, [emoji2] . As far as i am concerned nothings off topic in here other than being a richard or wanting to debate warm fermenting. So cool to see this thread grow and your experimentations sound awesome. Wish i was more familiar with some of the brews you are mentioning. And i agree, the thread really is about unconventional fermenting. I need to look those syles up!
I cant believe the lager still hasnt cleared. Its been a long time. Aggressive biab squeezing, and shorter boils, i cant help but think are somewhat to blaim. So good and refreshing. I might brew a very light beer next, super low alcohol and some adjunct to thin it out too. Sounds refreshing.
Brewed up an Oktoberfest today.
Sprinkled in S-189 at 71F because I'm a bad-ass.
I have it chilling to 65-66F.
Thanks again everyone!
@radwizard
Kveik yeast for a lager doesn't seem that exciting to me, aside from the novelty of using a Kveik strain. Could be nice though if it still ferments crazy fast and drops clear quickly. I'm sure some other folks have run it at ale temps; have you found any reports?
Looks like S. arlingtonesis needs normal lager yeast temps. What's unconventional/unique about it?
Mate, you have the list right in front of your nose including personal failures and successes.I know people mainly use 34/70 for warm fermenting lagers but it would be good to get a list of all of the yeast strains people have tried, either successfully or unsuccessfully as it may be.
I have only tried 34/70 but it would be good to know if others have had success with other strains.
Mate, you have the list right in front of your nose including personal failures and successes.
This thread.
Read it
Little hint, we are mostly past 3470, current best bet is mangrove jack California lager.
I am currently fermenting it at above 30c uncontrolled in the UK... Going to be interesting to see what's going to happen. But it is a raw ale, so naturally a bit different.
Post 501I have read through the 16 pages that's why I said I know people mainly use 34/70
I thought it might be helpful to have a running list for people to update for those who might just look in and not be subscribed to the thread...
I looked back but i may have missed this, what style or recipe is this one? Looks so awesome, I'm planning to attempt a warm fermented lager next weekend and am trying to find something to brew, that isnt overly complicated as my lhbs doesnt stock much. With football starting up i figured now was the best time.Yes, sounds great. Not sure about yeast strains, history. oh man tossing them back tonight. Here's a pic of I don't know three or four of them and they are progressing towards getting clear.
View attachment 571870View attachment 571871View attachment 571872View attachment 571873
I brewed a lager style beer with Voss kveik, low IBU pale malt and saaz and was not very nice. Took ages to condition and although no off flavours was completely bland. Did not drink it. The yeast was fine as used the same for a RIS. Went back to kolsch yeast until i discovered MJ54.From what I have gathered, S Arlingtonesis works well at 60-70, but can ferment even at lower temps. I don't have much info on it other then a few reviews that sounded nice. From what I understand it is a wild Saccharomyces strain. I am mainly just curious about it. I will probably ferment it around 64f.
As far as Kviek goes, I don't really have any reports from anyone who actually tried to make a clean lager hybrid from it. I have read the description that it ferments clean at normal ale temps. I have used it (Voss) at the higher temps in IPAs, and Saison-type stuff and had success. The time frame of fermentation is something I am curious about. Another bonus is having a true work horse yeast around that I could produce multiple styles with by changing pitching rates and fermentation temp.
Or does anyone has a pilsner recipe they use frequently and wouldn't mind sharing? I don't have any hops on had, so i'll pick those up. I tend to like the fruity type hops vs spicy or noble.
I used S-23 in my last two (fresh the first time, slurry the second) and they both fermented clean although didn't get down below 1.020. I've got a weird bitter aftertaste in the second one, but it's pretty young yet and is going to get some extended lager time in the keg. I think if you use both packs you should be safe.
95% Rahr Pilsen
5% Carafoam
1 oz hallertau mittelfrueh 60 min
1 oz hallertau mittelfrueh 15 min
1 oz hallertau mittelfrueh 5 min
1 pack 34/70
2 oz hallertau mittelfrueh Dry Hop
View attachment 582087
I am a hop head through and through and this only attempt at a lager so far. Classic noble taste with hints of lager yeast. Really tasty IMO. @applescrap Has a recipe for a Citra Pilsner on this thread I think.
I am pretty sure that was bock. I try to use the best recipes i can find and never make my own. A little tired of looking i came across brewing classic styles by palmer and zainasheff. Every recipe iirc is claimed to be an award winner. While that might be a stretch its an awesome reaource for a recipe in every style in extract too. I splashed out the 10 dollars or whatever on kindle and boom there were the recipes, pilsner, bock, dunkel. The bock is a great recipe. I like dunkels too. Really appreciate the kind comments all.I looked back but i may have missed this, what style or recipe is this one? Looks so awesome, I'm planning to attempt a warm fermented lager next weekend and am trying to find something to brew, that isnt overly complicated as my lhbs doesnt stock much. With football starting up i figured now was the best time.
Or does anyone has a pilsner recipe they use frequently and wouldn't mind sharing? I don't have any hops on had, so i'll pick those up. I tend to like the fruity type hops vs spicy or noble.
Not sure, but i just saw a brulosophy xbmt on biab vs no sparge i think, and the squeezed bad was cloudier. Short boil and aggressive squeeze i think makes for a cloudier beer. I reallybatir aggressively and squeeze with a pot lid the bags through a collander into a bucket. With a sparge that makes two squeezes. Love to talk about squeezing sacks. Hows the raw lager coming along? Love the kettle ferment. I would too but i am getting to old to carry 11 gallons downstairs. Starting to even want help lifting it to dump in fermenter.How do you think aggressive bag squeezing can affect the clarity?
Speaking of unconventional, I will brew a raw warm lager soon
This time I will use the kettle as the fermenter as well and will hear it up to 75c to give contamination no chance.
I will also directly sprinkle the yeast on top for the same reason.
I am pretty sure that was bock. I try to use the best recipes i can find and never make my own. A little tired of looking i came across brewing classic styles by palmer and zainasheff. Every recipe iirc is claimed to be an award winner. While that might be a stretch its an awesome reaource for a recipe in every style in extract too. I splashed out the 10 dollars or whatever on kindle and boom there were the recipes, pilsner, bock, dunkel. The bock is a great recipe. I like dunkels too. Really appreciate the kind comments all.
I guess its not entirely true that i dont make my own recipes because i use whats on hand and that means some variation on recipe. Like the citra pilsner. Citra pilsner is an interesting beer. This golden promise lager i am drinking now is really good. Golden promise might be worth it. I would like to make a more traditionally hopped pilsner, more german style so to speak but need to stretch boil out to really do it right i think. For something with a lot of late hops, not so important.
Interesting. I have no idea how this could be explained. Short boil for sure, but no idea about the squeezing.Not sure, but i just saw a brulosophy xbmt on biab vs no sparge i think, and the squeezed bad was cloudier. Short boil and aggressive squeeze i think makes for a cloudier beer. I reallybatir aggressively and squeeze with a pot lid the bags through a collander into a bucket. With a sparge that makes two squeezes. Love to talk about squeezing sacks. Hows the raw lager coming along? Love the kettle ferment. I would too but i am getting to old to carry 11 gallons downstairs. Starting to even want help lifting it to dump in fermenter.
30 degrees Celsius... Bloody heatwave, this was not the plan
kveik lager has to be the way forward....
Uhhhhh that is a really good idea! I forgot that I got some kveik in my fridge!
This won't work as a lager as it has too much of a distinctive flavour on it's own, but it works very well as an ipa/pale ale, maybe I will test it this time only using saaz, I got a lot of it and the yeast and bacterias can really shine this way. Now I have to choose which one to brew next... saison or kveik. Or both? Actually, the Kveik is such an agressive beast, it should be done within a few days at the current temperature. Maybe I will just throw it in between
Edit: OK I will brew a Smash Kveik, MO with Saaz Every lemon-ish falvour will be coming only from the kveik.
I've started drinking the kveik pale ale I brewed last month. Just pale ale malt, Dr Rudi for bittering and Cascade for flavor/aroma. I fermented it at room temperature, whatever that was. Fermentation was extremely fast. The final beer has no yeast character (that's not necessarily a bad thing) and very little hops aroma. This was a kind-of low gravity beer; it's about 4.8% ABV.
I am stoked by how fast Voss Kveik fermented and how clean it is. I'm going to try it again next in a 6.8% ale with a lot of Cascade dry hops. And maybe use a heating pad and temperature controller to get the temp up around 85 or 90 for the first few days.
I think that the main character from "real" Kveik (the mixture of all kind of MOs, not just one isolated yeast strain) comes from the bacteria. I do not know what those bacteria eat, but they do not cause sourness and they do not cause overattenuation when bottles got infected with it.
I got a real kveik from norway and after I brewed in one fermenter, I did not clean it enough, so the following warm lager got infected with it. First two weeks in the bottle it was almost not noticable but after a few more weeks it developed this typical kveik taste, without further attenuation.
Surely interesting stuff!
got a recipe to share? i love sam black. just never seem to see it anymore. was first dark beer that i really dug and sad to see it disappear from the area.S
For what it's worth, I really liked the Black Lager. I shared it at my homebrew club, and more than one person asked for seconds. It looked black as midnight, but the mouthfeel was that of a light German lager. Exactly what I wanted.
- but if anyone has some to contribute that aren't readily available in the UK (ie not Wyeast/WL) then we're open to donations...
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