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Womble
False lager.  I tried making a 3 Monts clone over the spring and did a back to back with the real thing.  Mine tasted very much like a commercial version of European ale but was nowhere near the target.  That was all down to the yeast, Fermentis K97.  (I have decided I don't like K97)  3 Monts when chilled can quite easily be mistaken for a lager brew, which is surprising because it is fermented with an ale yeast.   I will be giving the brew another go to see if I can't get closer to the original but this time round I will use M44 and ferment at 18°C, the idea being to use a "neutral" ale yeast and ferment low to keep esters to a minimum.
Multi-tasking, easy, drink beer and watch telly.
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Clibit
I've done two lagers without temp control. One with S23 and one with M76. I just kept them in the coolest place in the house. And they came out well. Brulosophy has done loads of lager tests at various temperatures and they are adamant that its very difficult to detect any difference. I think 34/70 was one of the yeasts that worked well. We have done threads on this before. 
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Womble
I fermented with S23 at 18°C once and it came out very fruity ... mixed fruit juice sort of fruity, more like a wheat beer. 
Multi-tasking, easy, drink beer and watch telly.
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Clibit
Womble wrote:
I fermented with S23 at 18°C once and it came out very fruity ... mixed fruit juice sort of fruity, more like a wheat beer. 


I did my S23 in winter at 13/14C. Its not the best yeast for warmer fermentation by all accounts. It might be good to gather some info about the success of different lager yeasts at ale temperatures. 
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Clibit
This might be useful/ interesting to people wanting to make lagers without a fermentation fridge or to simply speed up the process. A detailed process and why it works.

https://suigenerisbrewing.com/index.php/2017/05/09/my-warm-lagering-method/
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GHW
Clibit wrote:
This might be useful/ interesting to people wanting to make lagers without a fermentation fridge or to simply speed up the process. A detailed process and why it works.

https://suigenerisbrewing.com/index.php/2017/05/09/my-warm-lagering-method/


good article that 
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EspeciallyBitter
Thanks Clib, Sui Generis is a good blogger. I think he does yeast biology of some sort for a living so he knows what he's talking about when he talks about culturing yeast and what have you. I think he was one of the researchers who did the work that led to WLP644 being reclassified as Saccharomyces.
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