My journey into the world of lager continues…

[nallum]

I bought a pack of liquid yeast for the first time in as long as I can remember.

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£13.50!* Only justified by my interest in experimenting with Altbiers, tbh.

My favourite lager yeast is WLP800, which is an ‘ale’ yeast, according to neutral genetic markers. But it’s important to note that ale and lager yeasts are members of the same genus, Saccharomyces, therefore massively more similar than different, biologically speaking. In other words, it doesn’t really matter what genetic markers show. Biology isn’t about neutral genetic markers. Lager yeasts are just adapted to be active at cooler temperatures/environments than many ale yeasts, but some ale strains are happily active at cooler temperatures too and can ferment neutral enough to produce a good crisp lager.**

Biological diversity is a wonderful thing, but so is culture. My thinking is that German lager-like beer is as much about brewing practices (culture) as type of yeast, such that lagers are not restricted to worts fermented by lager yeast strains. Why Altbier and Kölsch are lager-like ales? I suspect lager yeasts were selected for by brewers perceiving very small improvements rather than a ‘leap’ from ale yeast to lager yeast.

My plan is to split batches of pilsner-based worts (with noble hops) and ferment with a German lager yeast (WLP833) vs a German ale yeast (WY1007) vs WLP800. I might even try WLP007 (Dry English Ale) fermenting at 16 or 17*C, which I can imagine produces a clean, crisp lager-like beer.

I think the key to an excellent lager is cool fermentation temperature and several weeks lagering rather than using a strictly lager yeast strain.

*Guy in the shop said they weren’t going to replace any more US liquid yeast stock because they weren’t prepared to absorb the extra cost/tariff or pass it on to customers. I noticed other sellers have already increased prices to almost £15. It’s a ridiculous price to be paying for commercially produced yeast. Especially as it usually lacks the levels of vitality a brewer should demand. The starter I prepped here certainly lacked vitality. I’ll revitalise some on agar plates and slopes for the comparisons.

**So next time some patronising self-proclaimed biologically-illiterate online yeast ‘expert’ claims ‘but, but, but, WLP800 is not a true lager yeast’ you know why to ignore them. It makes a very nice lager. That’s all that matters.

[drjim]

Fully agree with this. I make a very nice Australian sparkling ale/lager, even had the pride of ringwood hops delivered by my Aussie mate. I have made it with a lager yeast, kolsch yeast and ale yeasts - saf04 and crossmyloof05. It always comes out fine. Fermentation is in the shed and usually in the earlier part of the year so at lower temperatures.

Think I might go and pour a glass now actually, there's some bottles in the bar fridge!

[Cobnut]

I tried making an “English” lager a couple of years ago: extra pale malt, Golding hops and Nottingham yeast fermented at around 12C. I think I hone lagered it for a while. Turned out eminently drinkable, but perhaps not as “crisp” as one would expect form a true lager beer.

It certainly shows that such things can be achieved.

[nallum]

I make an English pilsner with extra light Maris Otter and Goldings. It’s very good with Diamond Lager yeast and WLP800. I think I’ve convinced myself to use WLP007 cool next time I make it.

[nallum]

Split a 60L batch of lager wort by 3.

All turned out to be very nice lager-like beers. I'd be happy to buy any of them and have another one or two. Even three or four, etc.

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I guess the one fermented with WY1007, (German Ale) yeast, is a Kölsch. It has a very subtle light fruit character and not so much hop flavour, but still a refreshing, crisp lager-like beer. The yeast was a very good fermenter at 15*C. I think it would cope well with lower temperatures. It offered a nice dense 3" yeast head for cropping, which I repitched into my first Altbier. Despite described as being 'low flocculating' it went bright within a couple weeks of lagering.

WLP800 is slightly crispier and presents the hop aroma/flavour slightly better, according to my taste. It might be related to being a bit brighter. An excellent flocculater - drops like a bomb when done therefore a great choice for home brewers looking for a lager yeast easy to work with. Ferments well at 12*C, if enough healthy yeast are pitched.

WLP833 ferments so well at 9*C for me. It could probably ferment as vigorously at 8*C. A genuine lager strain - evolved, biochemically, to ferment efficiently at very low temperatures. Low temperatures, contrary to irrelevant textbook chemistry, do not slow this little beast's metabolism down. Its enzymes are adapted to work efficiently at lower temperatures. If fermentation is slow, you have most likely under pitched. Compared with WLP800, WLP833 has slightly more body/less crispness/less hop spiciness in this recipe. But still a very nice lager.

The only disappointing thing is that I haven't made an Altbier until now. I repitched the freshly top-cropped WY1007 into this wort:

Mashed in @ 48*C rising to 65*C and kept there for 60 minutes before mashing out @ 76*C. Boiled for 90 minutes. OG = 1.051. FG = 1.010. ABV = 5.4%

Lagered for several weeks and now ready to be enjoyed.

It's the best Altbier I've made so far. I'll be making more Altbier. It does have some lager-like qualities - cold, highly carbonated, a level of crispness and relatively very clean for a chestnut-looking beer - but with a subtle fruitiness from the yeast balanced very well with malt and hint of complex roast malt. I'd probably dial back a bit on the late hops, if anything.

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[nallum]

I'm thinking Altbier is the gateway between ale and lager, not 'Golden Ale' or 'Kölsch', as often claimed.

For my next trick I'll ferment this Altbier recipe with lager yeast, WY1007 and an English yeast. I reckon the recipe is going to work very well with an English yeast fermented as an English ale.

[nallum]

What happens when lager and altbier get blended 1:1? Actually, another very nice beer for 'free'. The lager had the same hops and same base malt. It looks very inviting too. A light copper/amber lager. I think lager and ale drinkers would both like this beer.

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