I’d like to brew a Helles, but have no temp control. Has anyone tried this?
WLP 838 or 860 Warm fermentation ?
- Thread starter Tony B
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conlun
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I have done a Helles using 860 warm (20c’ish) and under pressure, no issues and clean as a whistle.
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.
OP
OP
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.
I have a batch of Pilsner fermenting. I pitched Imperial Global L13 at 69F. It got up to the low 70’s during high fermentation. Now, with a wet towel wrapped around it and a ceiling fan moving air, the FV has been sitting in the mid to low 60’s.
That said, I was originally planning this Helles recipe with Lutra kveik. Then I stared thinking that maybe I could get away with using a more traditional Helles yeast if I can keep it in the low 70’s. I have one batch planned before this one, so might be late May early June before I get to the Helles.
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.
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.
OP
OP
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 think w34/70 is best for warm lagers. I've been using 833 in the mid-sixties and 15 psi for my malt focused lagers.
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.
Brewer dad
Well-Known Member
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.
conlun
Member
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)
Brewer dad
Well-Known Member
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.
My issue with the lager I brewed under pressure with 860 is the sulfur. It's a farty strain and I was burping the keg for a long time to get rid of it. I would use 34/70 instead, or maybe S-189.
Brewer dad
Well-Known Member
Well I’ve got this one in hand so I’ll give it a shot. Sulfur will usually dissipate over time and can also be indicative of a fermentation issue.
34/70 is great but I’m looking for something a that will finish a little less dry for certain beers.
34/70 is great but I’m looking for something a that will finish a little less dry for certain beers.
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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.
I haven't done it myself, but my buddy in town has. It was quite a bit more on the esters compared to a cold fermentation. Not bad in the right beer. W34/70 is way better warm if you want it to be clean.
