I brewed today!
- Thread starter The Brew Mentor
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Don’t let the speed scare you. The yeasties were all ready to keep the party going, and you gave them a good reason. It seems weird to be watching the middle of a fermentation only a few hours after pitching, but I’m sure it’ll turn out fine.
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34/70 will start fast with a big pitch count.
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That's to hot for a lager yeast
3470 should be in the 50s
Upper 50s to low 60s to start on the first pitch the pitch to the cake probably a bit lower
As soon as it starts fermenting get that down to low 50s it will keep going even under 50 once it's started. Low and slow
If you can't manage those temps go with a German Ale Yeast
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drinking a very good lager with 34/70 at 65f, there's a very good thread on warm lagers on hbt
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34/70 is fine in the low 60s. I like to start at it 55, but I bump the temperature up at low krausen and let it finish in the low 60s.
Josh talked extensively one night on the monthly meeting about using that yeast at warmer temperatures. However, If you keep that yeast low, it is very, very clean.
34/70 is very forgiving.
Josh talked extensively one night on the monthly meeting about using that yeast at warmer temperatures. However, If you keep that yeast low, it is very, very clean.
34/70 is very forgiving.
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Well my point is not that you can't brew warmer and make something fine but why, unless that is the only yeast you have
Sure you can make an ale type beer at those temps but like mentioned by @Sandy Feet lager yeast is for clean lagers
So fine repitch the yeast from a clean lager to whatever but I personally would be nervous repitched from a lager yeast that was fermented warm into my BPils
I'm a huge proponent of German ale yeast or Kolsch
Sure you can make an ale type beer at those temps but like mentioned by @Sandy Feet lager yeast is for clean lagers
So fine repitch the yeast from a clean lager to whatever but I personally would be nervous repitched from a lager yeast that was fermented warm into my BPils
I'm a huge proponent of German ale yeast or Kolsch
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By the way another pt is if you keep repitching your Lager yeast in a series like a lot of us
Bring it up for your D-rest fo a day or so then get it back down and repitch to your heart's content
If you let lager yeast sit warm for to long it's probably gonna mutate
Bring it up for your D-rest fo a day or so then get it back down and repitch to your heart's content
If you let lager yeast sit warm for to long it's probably gonna mutate
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Not to stir up an argument and this is only one half-assed brewer's observation, but I've fermented 34/70 in the mid 50's and in the low to mid 60's and can't tell a difference. No, I never did a "side x side" comparison, but I can't make out anything ale-like from the warmer ferments. YMMV.
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It should be clean in that neighborhood, but if you get another chance, play around with the cooler temps again. I did it by accident because my garage refrigerator wasn't getting as warm as I wanted on a few consecutive cold, winter days. I wanted to get a little higher, but I only managed around 60 for the D rest one time. The 55 fermentation for 3 days followed by a very moderate increase to about 60 made the lager extremely clean. Some of the brewers at the local breweries also made that comment when I brought it up to them.
You might not notice it right away, but you will notice it if you wait long enough for it to be a true lager.
34/70 is very tolerant of "higher" lager ferm temp and still coming out clean. It can also handle ale temps under pressure and stay crisp
