I’d like to brew a Helles, but have no temp control. Has anyone tried this?
What are you estimating your ambient temp will be at time of primary? That will determine your best options. Keep in mind active primary will generate some higher temps internally depending on a few factors.I’d like to brew a Helles, but have no temp control. Has anyone tried this?
I live in Southern California, so it’s going to start warming up. Currently temps averaging low 70’s in the house during the day and low 60’s in the morning. We do have AC, but usually keep it set around 78F.What are you estimating your ambient temp will be at time of primary? That will determine your best options. Keep in mind active primary will generate some higher temps internally depending on a few factors.
I wouldn’t have tried a lager yeast that warm but heard about an experiment on the Brulosophy podcast… https://brulosophy.com/2022/05/09/e...ture-imperial-yeast-l13-global-in-a-festbier/I have no experience with lager strains above 66f, but I know some are doing this “under pressure “. This method basically has your wort fermenting under a few psi and this causes the yeast to behave as though they are in a cooler environment or something to that extent. I do not have any experience with pressure fermentation nor have I looked into the science behind it.
I personally would not recommend taking lager yeast under traditional methods above 65 or so unless you’re will to gamble on off flavors especially with a delicate style lime Helles. If temp control isn’t an option I might look into pressure fermentation or at least study up on it. I tried lutra once at room temp to see what the hype was about and was not impressed.
If you don’t mind experimenting then grab a w strain yeast & go for it. I need to correct myself I looked back at my notes and fermented 34/70 at 67 a few times to see what happened and it didn’t seem quite as smooth but wasn’t bad. It was a Dark lagers if that makes a difference.I wouldn’t have tried a lager yeast that warm but heard about an experiment on the Brulosophy podcast… https://brulosophy.com/2022/05/09/e...ture-imperial-yeast-l13-global-in-a-festbier/
I’m no 34/70 fan myself, but I have used wlp860 warm and under pressure, it’s stellar and will likely replace Diamond as my house lager yeast (warm & under pressure)Anyone have any update to results they’ve had with wlp860 warm? I’ve used 34/70 a good amount and it does well but looking at options that don’t go quite as dry for certain beers.
Thanks! I saw your earlier comment and that’s what I was hoping to hear, haven’t found a whole lot else. My plan is to try it warm and under pressure too, will give it a shot.I’m no 34/70 fan myself, but I have used wlp860 warm and under pressure, it’s stellar and will likely replace Diamond as my house lager yeast (warm & under pressure)
Get some NovaLager from Lallemand. I'm not big into dry yeasts, but this hybrid is easy to use without temperature control or pressurization, although I've used it both ways with success. Wouldn't be afraid to use it in a mid-60sF fermentation (unpressurized). You'll get good lager-like crispiness, clean and balanced between hops and grains.Anyone have any update to results they’ve had with wlp860 warm? I’ve used 34/70 a good amount and it does well but looking at options that don’t go quite as dry for certain beers.