Warm Fermented Lager Thread

[sweetcell]

Used S-23 yeast.
(...)
My last dozen or so pints were marginally improved over those I had 3-4 weeks post packaging.

last year i used 3 different yeasts for my (warm-fermented) lagers, and S-23 was my least favorite. it improved the most with time, after about 6+ months in the keg is was finally on par with the others. just another anecdote to back up your claim of improvement with time. also, this is why i'm only using 34/70 this year - it was the one that tasted best, fastest.

 

[Beermeister32]

So true...

 

[Nubiwan]

Just bottled a pils made with 11 lbs Pilsner,

So true...
View attachment 764850

I only plan on being (staying) married once. Omit all the $kegs. Thats my packaging.

 

[Beermeister32]

You have beer before relationships. You will have beer after relationships. Lots of fish in the sea. Don’t give up on the beer. It is the one constant in our lives..! Brew on..!

 

[Nubiwan]

You have beer before relationships. You will have beer after relationships. Lots of fish in the sea. Don’t give up on the beer. It is the one constant in our lives..! Brew on..!

She wil, always be there for me, and never say no, or argue back.

 

[Homebrew Harry]

She wil, always be there for me, and never say no, or argue back.

They both have given me head-aches

 

[ncbrewer]

She wil, always be there for me, and never say no, or argue back.

Beer doesn't call me a stupid son of a b____.

 

[sweetcell]

Beer doesn't call me a stupid son of a b____.

only because it can't... dunno about you, but given all the stoopid things i do in my brewery, i'm pretty sure my beer would call me that if it could.

but still, your point stands.

 

[balrog]

Oh, beer calls you all kinds of things.

"You're just not listening!"

My significant other rues the day she convinced me I needed a hobby, any hobby, just pick a hobby.
I picked brewing.
I dove in the deep end, given a science/engineering background and all that goes with it, with a handful of OCD and an addiction to data collection and analysis.

She rues the day.

Rues it, I tell you.

 

[sweetcell]

She rues the day.

Rues it, I tell you.

but does she rue warm-fermented lager?

 

[balrog]

but does she rue warm-fermented lager?

She dislikes beer.
The smell and taste of beer.
The smell of making beer.

I am a garage brewer.



When she's out of the house.

 

[Beer666]

Drinking a lager pressure fermented at 18c and it tastes like anything I have fermented at half the temperature to me. Quite incredible., Drinking and clear after 17 days instead of my normal 28. Have to read this thread again when I get time. Cheers

 

[renstyle]

She dislikes beer.
The smell and taste of beer.
The smell of making beer.

I am a garage brewer.



When she's out of the house.

My kiddos are the same way during the mash and boil. They are not fans.

Hopefully you have a cool garage, it's where all us cool cats hang out anyway!

 

[renstyle]

Drinking a lager pressure fermented at 18c and it tastes like anything I have fermented at half the temperature to me. Quite incredible., Drinking and clear after 17 days instead of my normal 28. Have to read this thread again when I get time. Cheers

Did a BoPils last summer using the "traditional" method, 11C/52F for about 3 weeks while I was away for work, so super handy. It worked well.

Doing my first BoPils now @ 12 PSI. First time using liquid yeast under pressure as well (Wyeast 2001). Three days to go from 1.040 to 1.008.

 

[Mutant]

She dislikes beer.
The smell and taste of beer.
The smell of making beer.

I am a garage brewer.



When she's out of the house.

That is probably why monks make great beer.

 

[DuncB]

Although this nun sounds like a good brewer in a very picturesque spot. There is text and pictures on the link so you don't have to listen to it.

 

[sweetcell]

i saved the yeast from my blond lager to make a doppelbock (AKA my annual springtime tradition - this blond --> doppel pairing are the only lagers i brew). unfortunately the day before brew day i discovered i less Munich malt as i thought i did so i improvised/kitchen-sink'ed it:

Doppel-mock:

• 42% pils
• 28% maris otter
• 12% aromatic
• 12% munich
• 3.5% caramunich
• 3.5% pale chocolate (yes, i know, i know, but i like the taste of pale chocolate)
• 4-hour boil (mostly because i was working during my brew day and had a bunch of calls put on my calendar during the boil)
• 28 IBUs of spalter select at 60
• OG 1.079

pitched the second-use 34/70 slurry at 56*F, held at 59* for first 4 days, raised to 61*F on day 5 and holding steady there.

 

[Beermeister32]

That’s a big beer, is that 1.079 due to that long boil? I think if I made that, I’d replace the Maris Otter with more Pils and replace the Chocolate with Carafe 2 or thereabouts.

 

[sweetcell]

That’s a big beer, is that 1.079 due to that long boil?

nope, that was per the recipe. my target was actually 1.082, but i hadn't planned to boil for 4 hours so i added some water... a little too much in the end. it's a doppelbock (or at least started off as a doppelbock ) and the style's range is 1.072 - 1.112 so i'm actually at the low end. i pitched 3/4 of a quart mason-jar of very dense slurry (no liquid) into each 6-gallon batch. took about 24 hours to fully take off. still chugging along nicely on day 5.

I think if I made that, I’d replace the Maris Otter with more Pils and replace the Chocolate with Carafe 2 or thereabouts.

my recipe constraint was that i didn't have enough munich for a proper doppel recipe. since i was going off the rails, i decided to go far afield

pils: i contemplated going pils-only, but went with a little MO to add some nuttiness.

pale chocolate: i don't have any carafa on hand, but that would indeed be truer to style. like i said, i was already out of bounds - and i really like what a little pale chocolate can bring to a beer.

 

[Beermeister32]

Should taste good!

 

[Toxxyc]

4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.

 

[sweetcell]

4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.

i've haven't heard of long boils leading to fermentation issues... i've boiled barleywines for several hours and had good FGs, so hopefully all goes well here.

a quick search for "sugar caramelization temperature" reveals that the process has minimum temps in the 300's... so my 210*F boil (due to altitude) shouldn't have caused any caramelization.

 

[VikeMan]

4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.

i've haven't heard of long boils leading to fermentation issues... i've boiled barleywines for several hours and had good FGs, so hopefully all goes well here.

a quick search for "sugar caramelization temperature" reveals that the process has minimum temps in the 300's... so my 210*F boil (due to altitude) shouldn't have caused any caramelization.

For a variety of reasons, it has been endlessly debated whether or not caramelization can happen in boiling wort. My best guess is that if it does, it's probably not significant.

But Maillard Reactions (which are often loosely (and technically incorrectly) referred to as caramelization) do happen in boiling wort for sure. While a four hour boil will doubtless result in a slightly darker wort (even after adjusting for volume) due to the Maillard products (specifically melanolidins) produced, I don't think the amount of Maillard Reactions are enough to transform enough of the fermentable sugars to make a huge difference in fermentability.

 

[Beer666]

Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my normal 90% attenuation. Its also cheap. Just over a tenner for 6 packs delivered first class.

 

[Miraculix]

Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my normal 90% attenuation. Its also cheap. Just over a tenner for 6 packs delivered first class.

I bet it is 3470... or maaaaybe diamond lager.

 

[LokiM4]

Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my normal 90% attenuation. Its also cheap. Just over a tenner for 6 packs delivered first class.

Link?

I’ve not heard of it, or seen it at any of my normal suppliers …

 

[Miraculix]

Link?

I’ve not heard of it, or seen it at any of my normal suppliers …

It is a UK thing, small repacker that sells brand name yeast under different names for very cheap. Good stuff.

 

[LokiM4]

It is a UK thing, small repacker that sells brand name yeast under different names for very cheap. Good stuff.

 

[Beer666]

So i was mistaken its actually 12 ro 21c not 23. Specs below.

HELL. Bottom Fermenting Berlin Pilsner Yeast.

Suitable for rounded German lagers
Attenuation: 76-82%

Flocculation: High
Fermentation: ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching Rate: 75g/100 litres
(It’s preferable to double pitch @ 12°C)

INGREDIENTS:Yeast (Saccharomyces pastorianus), emulsifier E491

Link for purchasing

Personally i dont think its 34/70 as the specs so that say 12 to 15c but i could be wrong. Looking forward to tasting my warm ferment lager next week next week.

 

[Toxxyc]

Well, 34/70 has been warm fermented really well up to ale temps. It's fairly easy to say it'll do fine at 21, specially if you pitch it at 12.