What is your experience with fermenting beer with lager yeast strains at higher temperatures? What strains or styles do you find work best for this fermentation technique?
I'm just now about to get back into all grain brewing again (been since Katrina)....I'm anxious to try some faux-Lagers using the Kviek yeasts.... I wonder how that "Dead Ringer" would do with either the Lutra, which is "lager-ish".....or the Voss, which I think would maybe emulate an ale more...? Have ya'll tried that kit with either of those yeasts? I just saw that your have an all-grain sale starting today....was thinking of trying the kits...and Dead Ringer is one of the ones offered today....
I brewed several kegs last month using the W34/70, fermented in garage at high 40-low 50, no lagering, just sat for 4 weeks...turned into a clean clear beer ..big fan of the yeast
I'm just loving the new realizations of all these yeasts can go beyond what we've been told for years. Cheers, Ken, and thanks for letting us know about your experience with 34/70.
What is your experience with fermenting beer with lager yeast strains at higher temperatures? What strains or styles do you find work best for this fermentation technique?
I'm just now about to get back into all grain brewing again (been since Katrina)....I'm anxious to try some faux-Lagers using the Kviek yeasts....
I wonder how that "Dead Ringer" would do with either the Lutra, which is "lager-ish".....or the Voss, which I think would maybe emulate an ale more...?
Have ya'll tried that kit with either of those yeasts?
I just saw that your have an all-grain sale starting today....was thinking of trying the kits...and Dead Ringer is one of the ones offered today....
Any day I get to see Chip is a good day. Keep making content.
Please keep them videos coming. Thanks guys
I brewed several kegs last month using the W34/70, fermented in garage at high 40-low 50, no lagering, just sat for 4 weeks...turned into a clean clear beer ..big fan of the yeast
I'm just loving the new realizations of all these yeasts can go beyond what we've been told for years. Cheers, Ken, and thanks for letting us know about your experience with 34/70.
Damn, I live in Minnesota and I want to drink at work LOL.
It's certainly a perk. :P
I have a saison fermenting at 85 degrees Fahrenheit. American Farmhouse yeast. I added orange peel to secondary, bottling next week.
Sounds like a great combination of ingredients and process. I always forget about the American Farmhouse strain(s)!