Wyeast 2124 Fermentation Temperatures

[ariebsomer]

I brewed a Vienna lager yesterday and pitched 2 packs of Wyeast 2124 Bohemian at about 62 degrees. I put my fermentor in the garage last night, as it's been around 45-48 degrees lately.

However, we had a cold snap last night that seems like it will last a few days. Ambient temperature in my garage is about 40 degrees right now. I brought the fermentor inside this morning (not knowing what I should do) and did see a little action out of my airlock.

I put the bucket back out in the garage with some blankets thinking that might work. My other option is a closet that stays right around 60 degrees when it's cold like this.

I know that this yeast CAN be used to do commons at temperatures upwards of 65-68 degrees, but that 'lager' temp range is more 45-55.

Which option poses the least risk? Should I put it in the closet and hope it doesn't throw out too many esthers, or should I be patient and leave it out in a colder environment?

 

[stpug]

Temperature fluctuations are what will really hurt your final beer flavor. That yeast is good down to 45F and up to 65+F. I've used it near both end of it's temp range and have produced great beers with it. The key is to pick one and go with it.

If I were you, I would opt for keeping it insulated and in your garage. Once fermentation begins it will generate a few degrees of internal heat which will help guard it from the ambient temperature swings - somewhat.

When bringing a cold fermenter into a heated room the airlock will begin moving simply due to the pressure changes taking place inside the fermenter (i.e. warmth causes air and liquid expansion which causes bubbling in the airlock).

To recap, fermentation may or may not have started. Keep your temperature fluctuations minimized by insulation your fermenter somehow (i.e. wrapped in blankets, in a water bath wrapped in blankets, etc). Ferment a Vienna Lager on the cold side 45-50F for best results. Expect to do a diacetyl rest towards the end of fermentation for a few days.

 

[ariebsomer]

Thanks! Further details - 5 gal batch, OG 1.056. I was kind of leaning towards keeping it on the cold side - the temperature in the garage doesn't tend to swing more than a couple degrees usually. I checked it first thing this morning before the sun was up and saw it at 40 degrees, so hopefully it doesn't get much colder.

I have had some luck using CA Common yeast at about 60 degrees with some 'lager' type beers, but was really hoping to keep this one a bit more traditional (even with my limited environments) if at all possible.

If it doesn't seem like I'm getting anywhere in a few days, can I warm it up if necessary, or will I be 'stuck' by then?

 

[stpug]

Thanks! Further details - 5 gal batch, OG 1.056. I was kind of leaning towards keeping it on the cold side - the temperature in the garage doesn't tend to swing more than a couple degrees usually. I checked it first thing this morning before the sun was up and saw it at 40 degrees, so hopefully it doesn't get much colder.

I have had some luck using CA Common yeast at about 60 degrees with some 'lager' type beers, but was really hoping to keep this one a bit more traditional (even with my limited environments) if at all possible.

If it doesn't seem like I'm getting anywhere in a few days, can I warm it up if necessary, or will I be 'stuck' by then?

40F is a bit on the cool side but I suspect fermentation has not begun yet. If it hasn't, then once it begins it should generate a little bit of heat to give you some buffer from the extreme cold. Blankets wrapped around the fermenter and having it NOT directly on the cement will help a couple degrees prior to the onset of fermentation.

If you find that you're going to need a little heat then using a brewbelt, heating pad, or heated blanket will work wonders. I like using a heated blanket because it doesn't have quite the heat generated by a heating pad, plus it can be used as a simple blanket.

If it doesn't get going then you should be fine to warm it up as long as fermentation didn't start and then stall because of temp.

BTW, I currently have a Vienna Lager on tap that was fermented with 2124 at 50F and it's fantastic!!

 

[ariebsomer]

40F is a bit on the cool side but I suspect fermentation has not begun yet. If it hasn't, then once it begins it should generate a little bit of heat to give you some buffer from the extreme cold. Blankets wrapped around the fermenter and having it NOT directly on the cement will help a couple degrees prior to the onset of fermentation.

If you find that you're going to need a little heat then using a brewbelt, heating pad, or heated blanket will work wonders. I like using a heated blanket because it doesn't have quite the heat generated by a heating pad, plus it can be used as a simple blanket.

If it doesn't get going then you should be fine to warm it up as long as fermentation didn't start and then stall because of temp.

BTW, I currently have a Vienna Lager on tap that was fermented with 2124 at 50F and it's fantastic!!

Excellent. The blankets have actually helped some - my thermometer inside the wrap is about at 45 now, so I'm feeling a little less stressed about it.

Do you use a starter for your lagers? I've normally just used a couple of smack packs, making sure they get a good start and swell up plenty... I didn't really know if a starter was any more effective than my method or not.

Hope mine turns out as well as yours! Now I have to just stop looking at it for a while and give it time to work!

 

[stpug]

Excellent. The blankets have actually helped some - my thermometer inside the wrap is about at 45 now, so I'm feeling a little less stressed about it.

Do you use a starter for your lagers? I've normally just used a couple of smack packs, making sure they get a good start and swell up plenty... I didn't really know if a starter was any more effective than my method or not.

Hope mine turns out as well as yours! Now I have to just stop looking at it for a while and give it time to work!

Excellent. I started my fermentation at 48F and allowed it to raise to 50F for the bulk of fermentation. At the end of fermentation (about 5-7 days) I allowed the temperature to raise to 61F for three days for the diacetyl rest, after which I brought the temperature back down to the 40s for a few days prior to kegging.

I'm pretty experimental with my yeast. The whole story of my Vienna Lager is this: I used the original smackpack of 2124 in a 1L starter which I brewed a cal common with around 62-63F back in February 2013. I then collected the yeastcake in a few different sanitized jars and kept refrigerated. I used one of those jars to generate my pitching yeast for the Vienna lager. Since it was REALLY old yeast, I used a teaspoon in a small starter with nutrients and O2. After that small starter completed, I stepped it up to 1L. After which I stepped it up again to 1.8L. After that, I crashed, decanted and pitched. Based on my calculations using yeastcalc.com I figured I should have been in the right range for my vienna (400-500 billion cells).

Starters are nice in the fact that you can see that the yeast is viable and multiplying, but they are "questionable" in the sense that you can't trust them 100% like you can White Labs or Wyeast. If done correctly then a starter is a wonderful thing - if done wrong then it's 5 gallons of dishwater down the drain .

 

[ariebsomer]

I have to thank you, St. Pug - your advice was spot-on!

After wrapping my fermentor up in some blankets, the coldest it's getting now is 46 degrees, with a swing up to 50 degrees at times. This is perfect.

Glad I didn't go the 'common' route with it because of my paranoia!

Thanks again! nestar:

 

[stpug]

That's good news and I'm glad to hear it's maintaining a nice cool ferment!! Let us know how it all turns out when you get around to drinking it. It'll be several weeks but I look forward to your impression.

Cheers