First runnings = High GravityI was thinking I would hydrate with some chilled first runnings to give it a kick start.
Don't use this for rehydration.
First runnings = High GravityI was thinking I would hydrate with some chilled first runnings to give it a kick start.
I can't seem to figure out how to search this thread, so apologies in advance, but...
Has anyone tried fermenting WLP838/WY2308/Lallemand Diamond warm?
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.
The search feature is in the top right corner, there is an option to search only this thread if you have it open.I can't seem to figure out how to search this thread, so apologies in advance, but...
Has anyone tried fermenting WLP838/WY2308/Lallemand Diamond warm?
Doppelbock brewed Christmas Eve. Efficiency kind got the better of me doing a step mash. Ended up 9.9%. Fermented with s-189 and it keeps getting better as time goes by. Unfortunately its a bit under-carbed.Christmas Eve doppelbock. Using S-189. It is sitting at 64 degrees now and started bubbling a bit 4 hours after pitching.
View attachment 658643
I’m just finishing up fermenting a German Pils, used WLP 830, fermented at 64f for 4 days, now slowly ramping temp up to 72 for D rest and tp make sure it dries out....Ill report back with my results
Everything Ive read at Brulosphy tells me that it should be great
I Brewed up my second “warm lager” and my first with 34/70. Pitched around 65F as I was ready for bed and didn’t want to wait for 62F. Been rolling right along at 62F and it’s got a nice krausen going. I will update as the beer progresses.
What’s up fellow brewers. I did a warm fermented Munich Helles with 34/70 yeast at 62 deg f Last week. I did a vitality starter with one pack of yeast before pitching. Started fermenting on the 12th hour. Fermentation seemed healthy. Checked final gravity days 5-7 And it was 1.008 all three days. So I ramped up the temp to 68 degrees for two days then cold crashed and kegged. Brew had a ton of sulfur odor when I kegged it. It’s day 11 and Took a sample and it still smells like rotten eggs. My question is this normal? Will time and cold temps scrub the sulpher away? Also what’s the recommended pitch rate when using 34/70 for warm fermented lager? One pack enough for a 5 gallon batch?
Thanks I’ll start purging the kegI’ve heard that you may need to purge the headspace often to let out the sulfur that has degassed. I’m going through this with a Belgian ale in a fermenter and decided not to package yet for the same reason.
Dan
Will do. I assumed because I was fermenting warm like an ale brew I would only need one pack of yeast maybe I under pitched?Fermentis will say that they recommend 2 packs for a 5 gal batch as the lager pitch rate dictates it-I think they are even quoted above in this thread. That said I think the Brulosophy folks did a test of just that, 1 pack vs an over pitch of some large degree. It had no effect.
I think your sulphur smells have been caused by something else to be honest-but fortunately they should age out-set it up to lager cool to cold for a few weeks or more and check it again.
it's fine as a warm lager you don't need the extra yeast, tried and true by me many timesWill do. I assumed because I was fermenting warm like an ale brew I would only need one pack of yeast maybe I under pitched?
Thanksit's fine as a warm lager you don't need the extra yeast, tried and true by me many times
thanksit's fine as a warm lager you don't need the extra yeast, tried and true by me many times
Very true-however Fermentis was specifically asked this and their reply was that 2 packs were still required.it's fine as a warm lager you don't need the extra yeast, tried and true by me many times
well said, I have to say my findings are also with advanced equipment and decades of brewing so I cant say that across the board from a beginner to advanced brewing levels that my findings are set in stone, it's just a remembrance of several times where i used one pack fermenting at 60F to 72F and the beer was amazing. many things could change that for a beginner, I've certainly had my share over timeVery true-however Fermentis was specifically asked this and their reply was that 2 packs were still required.
Thus it’s up to the brewer to determine how they want to proceed-and if the savings or cost of that second package of yeast is worth the possibility of an off batch. Lots of folks, as evidenced by your post, do so with no issues but then there are some that have issues that may be from under pitching.
Its also likely that there is another issue at play here, grain bill-old grains, brands of grain, many things could have caused the OP’s issues...
So how often do you get a Warm fermented lager brew with excessive sulpher? And what’s your procedure with reducing or eliminating it? Should you leave in fermenter until it dissipates? I kegged it because FG reading was same several day’s in a row.
Never had sulfur I'm afraid... Only very little in a pleasant way with mangrove Jack California lager.So how often do you get a Warm fermented lager brew with excessive sulpher? And what’s your procedure with reducing or eliminating it? Should you leave in fermenter until it dissipates? I kegged it because FG reading was same several day’s in a row.
Wow interestinglast time I let mine sit for another week or two. It eventually faded out.Then in the keg started out good and the last pint was just great.
Side note,I have heard this rumour about adding copper penny’s or storing with a copper rod for fixing sulphur smell but have yet to try it.
Here is a link about some people’s attempts.
https://www.homebrewersassociation.org/forum/index.php?topic=9514.0
can you warm ferment with this yeast?Never had sulfur I'm afraid... Only very little in a pleasant way with mangrove Jack California lager.
Of course! But use at least two packs per five gallons, otherwise it takes forever to finish.can you warm ferment with this yeast?
Of course! But use at least two packs per five gallons, otherwise it takes forever to finish.
I've got a WF lager going right now, that I'm fermenting with Lallemand Diamond Lager yeast. Can't get any of my usual go-to yeast for WF lagers (Fermentis S-23) so giving this one a try. Manufacturer says top range is 59, I've had it at 64-66 for a week and it took a bit longer for the krausen to drop than s-23, but it's looking good so far. Going out of town this weekend so I'll give it a test on Monday when we get home (brewed last Sunday).
So how often do you get a Warm fermented lager brew with excessive sulpher? And what’s your procedure with reducing or eliminating it? Should you leave in fermenter until it dissipates? I kegged it because FG reading was same several day’s in a row.
I've got a WF lager going right now, that I'm fermenting with Lallemand Diamond Lager yeast. Can't get any of my usual go-to yeast for WF lagers (Fermentis S-23) so giving this one a try. Manufacturer says top range is 59, I've had it at 64-66 for a week and it took a bit longer for the krausen to drop than s-23, but it's looking good so far. Going out of town this weekend so I'll give it a test on Monday when we get home (brewed last Sunday).
Just tapped it today. VERY impressed with this yeast; it flocced out well, and the flavor is quite nice. Nothing off, gave the beer a nice lager 'bite', and super clean. I'll be doing another one in a couple weeks with the slurry from this one, and will report back.Good luck, let us know how it turns out!
Don't think this has been posted, Fermentis have done some experiments to demonstrate the robustness of 34/70 to different temperatures (and pitch rates etc) :
https://fermentis.com/en/rediscover-saflager-w-34-70/
Just for translation :
12 Plato = 1.048 SG, 16 Plato = 1.065, 20 Plato = 1.083
12°C = 54°F, 16°C = 61°F, 20°C = 68°F
100g/hL = 20g in 20 litres = 18.9g in 5 US gallons = 2/3oz in 5 US gallons
Standard Fermentis pack size is 11.5g, so effectively what they're saying is most of their tests were pitching 2 packs per homebrew, C5* is 4 packs per homebrew, C6 is half a pack of yeast per homebrew - and sees an increase (more than doubling?) in "off notes" that is the only obvious variation in all the trials (apart from what's going on in "sweet" which I can't really see).
Nice. 2 packs of 34/70 for 5 gallons?My Carolina Lager fermented at 64F is drinking quite nicely after a few weeks in the bottle.
View attachment 683451
I plan to do a Bohemian Pils next with 34/70 yet again at the same temp.
Enter your email address to join: