Best lager yeast for warmer fermentation

[BeerWolf]

Hi all,
I will soon brew a modern lager, somewhat more hoppy than my usual lagers. I will brew it a bit warmer (have limited cooling in my garage), between 15-20 degree celcius. Unceratin about best yeast string, to avoid side effects.
Any suggestions?
Best
BeerWolf

 

[soccerdad]

Try a google search using Warm Fermented Lager. You will get a zillion returns. Most will be talking about fermenter at ale temps, but some will address kveik as well.

 

[dmtaylor]

S-189 turns out fantastic. I just used it twice, at room temp, love it. No off-flavors, very clean, even warm.

 

[BeerWolf]

S-189 turns out fantastic. I just used it twice, at room temp, love it. No off-flavors, very clean, even warm.

Sounds interesting, I will check. Thanks.

 

[Ozarks Mountain Brewery]

this is a good clean yeast
https://www.brewersfriend.com/yeasts/omega-yeast-labs-lutra-kveik-oyl-071/

 

[BeerWolf]

Thanks, I heard of this one. There is currently a bit of shortage of it at my local supplier. Thanks though.

 

[HighVoltageMan!]

34/70 is an old stand by for this purpose, 62-68F. If you can, pressure ferment to keep the esters in check. 7-15 psi will do the trick.
Lagers at warmer temperatures turn out, but still taste like a really clean ales. Lager yeasts at warm temperatures do not produce much in the way of sulfur. A lot of sulfur is not desirable, but a little adds a subtle character that distinguishes it as a lager.

Good luck!

 

[BeerWolf]

34/70 is an old stand by for this purpose, 62-68F. If you can, pressure ferment to keep the esters in check. 7-15 psi will do the trick.
Lagers at warmer temperatures turn out, but still taste like a really clean ales. Lager yeasts at warm temperatures do not produce much in the way of sulfur. A lot of sulfur is not desirable, but a little adds a subtle character that distinguishes it as a lager.

Good luck!

Thanks, sounds interesting.

 

[Nosybear]

Hi all,
I will soon brew a modern lager, somewhat more hoppy than my usual lagers. I will brew it a bit warmer (have limited cooling in my garage), between 15-20 degree celcius. Unceratin about best yeast string, to avoid side effects.
Any suggestions?
Best
BeerWolf

Kölsch.

 

[Blackmuse]

S-189 turns out fantastic. I just used it twice, at room temp, love it. No off-flavors, very clean, even warm.

Hadn't heard of this one. I think I might give it a try!

 

[BeerWolf]

Hadn't heard of this one. I think I might give it a try!

Thanks for the great suggestion and sharing the experience.

 

[Blackmuse]

Thanks for the great suggestion and sharing the experience.

I'm a 34/70 guy myself. I have used it in the 60's with great success! Just did it again with an Oktoberfest - I'll keep you posted on the results in a few weeks!

 

[Josh Hughes]

Used 34/70 last 3 brews in the 60s, under pressure mind you, but all 3 turned out clean.

 

[J A]

Any Fermentis dry lager yeast will give you good results. I've had Kveik lagers and blondes that were "clean" but definitely lacked the flavor profile that I think a lager should have. German strains are better for that, even at slightly warm temps.
Your temp range will be fine but a major consideration is to keep the temperature consistent throughout the fermentation. Temperatures rising and falling by several degrees is stressful on any yeast. If nothing else, put the fermenter in a tub of water so that the fluctuations will be held to a minimum.

 

[BeerWolf]

Any Fermentis dry lager yeast will give you good results. I've had Kveik lagers and blondes that were "clean" but definitely lacked the flavor profile that I think a lager should have. German strains are better for that, even at slightly warm temps.
Your temp range will be fine but a major consideration is to keep the temperature consistent throughout the fermentation. Temperatures rising and falling by several degrees is stressful on any yeast. If nothing else, put the fermenter in a tub of water so that the fluctuations will be held to a minimum.

Thanks, I have put some ice on the top and on the sides. The temperature is a bit high (18 celcius) but stable. On another note, would you suggest when the temperature falls to a more normal level within a week or so (when the fermentation starts to end), should I allow that or heat it back to the current temp to deal with the diacetyl?

 

[BeerWolf]

Thanks, I have put some ice on the top and on the sides. The temperature is a bit high (18 celcius) but stable. On another note, would you suggest when the temperature falls to a more normal level within a week or so (when the fermentation starts to end), should I allow that or heat it back to the current temp to deal with the diacetyl?

I forgot to say that I used wlp840 (american lager) in the end, perhaps not optimal but I will report the results asap.

 

[Josh Hughes]

[QUOTE="On another note, would you suggest when the temperature falls to a more normal level within a week or so (when the fermentation starts to end), should I allow that or heat it back to the current temp to deal with the diacetyl?[/QUOTE]
I do

 

[GFHomebrew]

What about Lutra Kviek I've not used it but hear it's pretty clean.
I've used 34/70 and S189 with tasty results.

 

[Ozarks Mountain Brewery]

drinking a pale ale with Lutra Kviek right now, very clean, I've also used 34/70 many times warm as well and no chill and its perfectly fine

 

[Steve Ruch]

Thanks, I have put some ice on the top and on the sides. The temperature is a bit high (18 celcius) but stable. On another note, would you suggest when the temperature falls to a more normal level within a week or so (when the fermentation starts to end), should I allow that or heat it back to the current temp to deal with the diacetyl?

After fermenting at 18 you won't have any diacetyl to deal with.