Voss Kveik. Took it to 105F, no problem.
I like that it ferments around 90F without issue but something about the flavor profile and characteristics of the yeast itself I'm not a big fan of. I've got one last Voss kveik fermentation waiting to be bottled and it's sortof my last minute Hail mary attempt at a brew with voss that I'm happy with. I very recently acquired a fermentation fridge, so hopefully the 90F fermentation days are behind me@Sunfire96 you're not a fan of Voss? I use it pretty much exclusively in summer. I love it!!!
I agree. I have tried it several times. I like the fact that the wort only needs to be cooled to 105F, which really easy and that it takes off in 2-3 hours, but the finish has a twang to it that I just don't care for. Voss is a really fast yeast, but S04 isn't far behind. Voss finishes in 3 days, S04 is 4-5 days at 65F. S04 is much cleaner and there's no twang to the finish. Haven't tried the Lutra, but summer is over here so it may have to wait until next summer.I like that it ferments around 90F without issue but something about the flavor profile and characteristics of the yeast itself I'm not a big fan of.
Glad to hear your insights on this Lutra did you cold crash it?I like that it ferments around 90F without issue but something about the flavor profile and characteristics of the yeast itself I'm not a big fan of. I've got one last Voss kveik fermentation waiting to be bottled and it's sortof my last minute Hail mary attempt at a brew with voss that I'm happy with. I very recently acquired a fermentation fridge, so hopefully the 90F fermentation days are behind me
Not before packaging. I didn't have the ability to cold crash my fermenterGlad to hear your insights on this Lutra did you cold crash it?
I've come to expect this with Kviek in general it doesnt like to flock out.
@BeerWolfI'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!
Not before packaging. I didn't have the ability to cold crash my fermenter
Also @Nosybear and @J A, you're obviously not wrong about how to produce a traditional lager. But for the majority of new brewers, that process is unobtainable, hence the desire to do a "warm fermented lager." Trying to mimic a favorite lager style without the technology to do so. I'm sure you remember being a new brewer, wanting to have your cake and eat it too
Even without pressure, I've had the same results. If it's 100 degrees outside and almost that in the garage, it's hard to achieve even as low as 70 degrees without real refrigeration but if it's 80 or 90, it's possible to do a swamp cooler and hold 70 which will make a nice lager style beer with 34-70.@BeerWolf
Fermented 2 ten gallon batches since my post. Each batch I separated into 2 - 5 gallon fermenters. 1 fermented at lager temp and the other fermented at 65-70 under 3-5 psi. All warm batches tasted just like their lager temp counterpart.
Brew a Kölsch. Or Irish Red. Or Altbier. Or an APA. All of these use relatively clean yeast and warmer temps than Lager. Lagering is a finishing process, storing the beer at cold temps for a relatively extended period. To do one well requires cold fermentation. You can lager an ale, a kwiek, whatever you want but without the cold fermentation the closest you'll get is Kölsch.Not before packaging. I didn't have the ability to cold crash my fermenter
Also @Nosybear and @J A, you're obviously not wrong about how to produce a traditional lager. But for the majority of new brewers, that process is unobtainable, hence the desire to do a "warm fermented lager." Trying to mimic a favorite lager style without the technology to do so. I'm sure you remember being a new brewer, wanting to have your cake and eat it too
It's a very valid point.To the already very good advice above I'd add this. After one's palate has adjusted to the frequent (or recent) consumption of highly hopped ales with exotic yeasts, a lot of things probably taste like passable "pseudo-lager". Not saying this to sound disparaging. It's a reality every judge and chef has experienced and we should take seriously if we want to understand how our recipes are perceived by others. It's also one powerful reason that it takes longer for people (even top brewers or chefs) with a long run of success in one style to succeed in another. It's not just that they are approaching the process differently, it's also that they are tasting things differently. Hope I didn't take OP too far off topic here. I just find it an interesting topic to consider.
That’s pretty much the way I brew my lagers. I use a spunding valve and let the pressure build to 4-5 psi at 50F. Once the beer is going it’s left at 50F for 7 days, day 8 the temperature and pressure are raised to 56-58F and 10-15 psi. Day 9 the pressure is raised to 20 psi. The beer is held there until it’s been in the fermenter 14 days, it’s fully carbonated by then. Then it’s crashed to 32F, day 15 it gets gelatin. As soon as it clears it’s ready. That could be as little as 21-25 days from brewing. I taste the beer and when the sulphur level has drop that another indication it’s ready. Usually the dropping of the yeast corresponds to the sulfur level dropping. 34/70 works extremely well for this process.I was just reading this and thought it appropriate, but just another data point in the endless procession - https://beerandbrewing.com/myth-vs-science-a-practical-view-on-lager-brewing/