Hi
Lager brewing season is nearly upon us, what with cooler temps an all, I posted on here some time ago, but can't find it, what fermenting temperature schedule would you recommend for s23 yeast?
Lager temps
- far9410
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Lager temps
no palate, no patience.
Drinking - of course
Drinking - of course
Re: Lager temps
I haven't used it myself but Fermentis recommend 12-15 Celsius. You can brew lager at any time of year just by putting the FV in a 4-season sleeping bag with one or two frozen water bottles. I've got one on the go at the moment. It helps if you have a stick-on thermometer so you can swap fresh ice bottles in as needed. I've managed to crash cool a whole FV to 4 degrees with four 2-litre ice bottles. Holding the temp at 10 or 12 this way is a cinch.
Re: Lager temps
hi far 11- 15 degrees i think not sure if u have to use 2 packs
soon be dead thank beer for that no pain where im going
Re: Lager temps
On the subject of yeast, if I make a starter for a lager, should it be kept in the lager fermenting range? Obviously all my ale starters tend to be left at room temp.
Re: Lager temps
When 'growing' a starter the recommended temperature is 23-25°c. A little warmer is OK for ale but lager shouldn't go higher than this.chris.laws.54943 wrote:On the subject of yeast, if I make a starter for a lager, should it be kept in the lager fermenting range? Obviously all my ale starters tend to be left at room temp.
I appreciate this goes against what you would expect but the yeast remain are in the aerobic growth stage not the anaerobic fermenting state.
Further info can be found in the Yeast book or this article on Maltose Falcons website - http://www.maltosefalcons.com/tech/yeas ... -practices
- Aleman
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Re: Lager temps
Actually in a wort greater than 1.012 (4% glucose) even in the presence of oxygen yeast respire anaerobically, due to the Crabtree effect. If you take yeast and pitch into 25L of wort which you have removed the majority of oxygen from (say by stripping it with CO2) you will still get a growth phase (logarithmic) followed by a 'static' phase with little growth.
To the OP remember that in a starter you are making yeast not making beer, yeast do not acclimate to temperature, and therefore you can ferment your starter at 20-22C even if it is a lager, once the starter has worked out, then gradually reduce the temperature to fermenting, wait for the yeast to settle out, pour off the liquid and then pitch the slurry.
To the OP remember that in a starter you are making yeast not making beer, yeast do not acclimate to temperature, and therefore you can ferment your starter at 20-22C even if it is a lager, once the starter has worked out, then gradually reduce the temperature to fermenting, wait for the yeast to settle out, pour off the liquid and then pitch the slurry.