Warm Fermented Lager Thread

[Ozarks Mountain Brewery]

my last keg on a fifth generation yeast cake

 

[Danieljhb]

Hey don't shoot the new guy for probably asking a question that's been asked a million times .
But has anyone tried saflager 34/70 fermentating out at a constant 15'c ?
Landed up getting a few packets at a ultra cheap price ( they were close to expiry)
And dont have a place to ferment colder .
Worth using or just keep in the fridge till I can properly brew a lager.

 

[Miraculix]

I have M54 and 34/70, thinking of making a split batch. The basement floor is 60, I do have a chest freezer ferm fridge that will fit one fermenter. Which one to start at 60, which to control and why? Brewing today, TIA.

M54 is meant to be used warm, the manufacturer says that using it at lager temperatures causes problems.

 

[Ozarks Mountain Brewery]

Hey don't shoot the new guy for probably asking a question that's been asked a million times .
But has anyone tried saflager 34/70 fermentating out at a constant 15'c ?
Landed up getting a few packets at a ultra cheap price ( they were close to expiry)
And dont have a place to ferment colder .
Worth using or just keep in the fridge till I can properly brew a lager.

the beer above was fermented at 65F with 34/70 yeast

 

[z-bob]

My basement is almost cold enough for lager fermenting -- it's 60 and still slowly dropping -- but not cold enough for actual lagering. And if I set the carboy outside or in the garage, it will freeze. I have a couple of packets of 34/70 in the fridge. What happens if I use it just like ale yeast but ferment mid- to upper-50's? I will either pitch both packets or make a 2L starter with one pack. The main problem I see is will it ever clear if I don't cold-crash it?

When it's almost finished fermenting, will I need to warm it up for a couple of days?

 

[Sbe2]

The only time I used 34/70 on a WFL it didn’t clear until the last pint.

I dumped one packet right on top of 5.5 gallons of wort without any issue, at least I didn’t think so.

 

[ba-brewer]

My basement is almost cold enough for lager fermenting -- it's 60 and still slowly dropping -- but not cold enough for actual lagering. And if I set the carboy outside or in the garage, it will freeze. I have a couple of packets of 34/70 in the fridge. What happens if I use it just like ale yeast but ferment mid- to upper-50's? I will either pitch both packets or make a 2L starter with one pack. The main problem I see is will it ever clear if I don't cold-crash it?

When it's almost finished fermenting, will I need to warm it up for a couple of days?

At mid to upper 50s you are in normal lager temps, I would do both packets of yeast and rehydrate them. Maybe even pitch the yeast while the wort is still about 70F and allow to slow chill to ferment temp.

Warming the beer for a few days at the end of fermentation will help clean up diacetyl and increase a of 5 or 6 degrees F will do it. Or give an extra week at the mid 50s.

I don't usually cold crash my lagers, just rack to the serving keg and lager.

 

[devilishprune]

Just wanted to chime in that I made a Munich Dunkel with Lallemand Diamond Lager yeast, fermented at 65*F. I was in a rush: I kegged it on day 6 of fermentation after fermentation was done and the yeast was starting to flocc out. Burst carbonated and gelatine-d in the keg.

Pulled a small glass last night, and it was clear, lager-like, and delicious. Add this one to the list of warm ferment compatible yeasts.

 

[drchris83]

Wanted to say, I used the much-maligned S-23 on two lagers in a row, both using a fermentation regimen calling for free rise starting at 13 Celsius, both are neutral, malt-driven and delicious.

 

[applescrap]

I cant believe it. I brewed a light beer. Ugh, there I said it. Do I get stones thrown at me. I wanted to no chill and something light sounded nice. With only a small charge at 60, seemed a good candidate for no chill. Golden promise and cane sugar. Didnt want to do a longer mash required for flaked rice so used sugar. Hey it was cold out. And breezy. Palmer and zainasheffs recipe from brewing classic styles. Except for sugar sub and I used 1 oz of perle for 10g. With no chill I assume full isomerization. Calculated around 4% abv and 12 ibus. The wort was really good tasting. Still chilling downstairs dumped it into fermenters later in the night. 10g in just under 2.5 hours with 45 minute mash and 30 min boil. Went short boil figuring it would sit hot for about 12 hours. Might flavor one or both. 34/70 sitting at the ready.

 

[Bier1080]

No stones thrown! Sounds very sessionable. Let us know how it comes out. Going to try my first warm fermented lager this weekend. Pilsner with lemondrop hops using MJ 54. Can't wait!

 

[dkeller12]

Just bottled my first warm fermented lager on Wednesday. Beer couldn't be any clearer and tasted great. Looking forward to seeing how it turns out after it carbs up.

 

[Miraculix]

Just being in Slovakia. I had a 3.5% beer called dobre pifko and it was a pretty decent session lager. Quite a lot of flavour for this little alcohol amount. Noble hops and on the dry side. I will probably try to clone it, 3470 with saaz as late additions and probably about 20% cara pils. Maybe some wheat for the head. The beer wasn't clear but also without yeast bite, so probably chill haze, speaking for some wheat malt in the grist. Will be at least decent, but hopefully very good.

 

[drchris83]

Miraculix, you‘re not by any chance sitting in the „first slovak pub“ in Bratislava? If so, please down one for me too (and try their Haluški with Bryndzov)

 

[Miraculix]

Miraculix, you‘re not by any chance sitting in the „first slovak pub“ in Bratislava? If so, please down one for me too (and try their Haluški with Bryndzov)

I am now back at the hotel, but I am surely in Bratislava. I am not quite sure about the name of the pub. The stuff was running around with shirts saying BARtislova, but it might as well be the one you are talking about. Somewhere in the middle of the old town, quite a touristic place. Have to go upstairs to enter.

 

[drchris83]

That’s the one.

 

[Miraculix]

That’s the one.

Just found out there is a second one from the same owner, same shirts.

Having a breznak 10, never had such a low alc beer with such a big and firm head!

 

[MakeDankBeer]

You guys pitching at Ale rates or lager rates? I’d assume you only need to pitch at Ale

 

[Miraculix]

You guys pitching at Ale rates or lager rates? I’d assume you only need to pitch at Ale

Ale.

 

[Bier1080]

Anyone brew a Dortmunder export yet? Just had a tasty one and wondered if anyone tried this style warm fermented.

 

[Bier1080]

i made a Maibock 2 weeks ago fermented with 3470 at room temp 72F in my fermentasaurus under 10psi of pressure. i was drinking it yesturday and am very surprised how good it is already. my og was 1.074 and it finished up at 1.014. i have won an award with this recipe in the past fermenting cold with white labs german lager so i am very familiar on how it should taste and it is almost right there already. i am not able to cold crash but i did fine with gelatin and it seems to be starting to clear well. next batch will be a munich helles export with this same yeast. very excited about these warm fermented lagers also because my temp controlled chest freezer stopped working a few months ago.

View attachment 573601

Did you end up making the Munich helles export? How did it come out?

 

[applescrap]

Holy, rhino farts batman. I think joker is gassing my house. Pitched a little too warm in a rush. Its probably done with that little alcohol. Will cold crash and fine one of them before to long and let other one sit.

 

[applescrap]

Here it was day 4 or so. Its done I am sure. At that alcohol the yeast got right to work. I am going to rack it with lime. Haha, lot of work for some bud light lime. Now if only they made Bud Light Lime with golden promise and quality cane sugar.

 

[MakeDankBeer]

Brewed up a helles on the 1st, made a two step starter with wlp830, pitched at 60°, fermentation started 6 hours later. May have over hopped it we shall see in a couple weeks.

 

[iahebert]

Transferred to secondary 9-23-18
Gravity 1.010

Curious-how'd this turn out? I've been wanting to make a Helles (or Hellas even!) and your recipe seems pretty dang simple.

 

[Dimax]

Curious-how'd this turn out? I've been wanting to make a Helles (or Hellas even!) and your recipe seems pretty dang simple.

This is now my wife's favorite beer.

 

[EDF713]

I repitched a slurry of MJ54 from a prior batch yesterday. It was slow to start when I first used it as a dry yeast. Do people have the same experience from slurry? I’m wondering at what point to give up on it and repitch a fresh pack.

 

[catdaddy66]

I am soon to do my California common recipe, an absolute house favorite! Just got the base grain but need to find Northern Brewer hops.

Weird... I have 5.5# of hops and not a speck of NB.

 

[InspectorJon]

Deleted

 

[Bier1080]

Kegged my lemondrop pils today. Hydro sample was very tasty and lager like! Was my first warm fermented lager with MJ 54. Going to try a dortmunder export next!