Pseudo Vienna Lager Yeast Suggestions.

Chico seems to me to be a cleaner yeast, especially fermented cooler. California Common, as in steam beer yeast... I'd rather go with the Kolsch. Neither will work at 55F. Ferment cool and then cold condition. Keep in mind, many lagers are actually made within about 16 days, including Budweiser.

 

Nottingham dry yeast at 55 degrees is going to be lager/like.

 

If you pitch enough yeast, your lager will ferment and be ready for kegging in about 1-1.5 weeks. Then just keg and move to your keezer and hold in there for 3-4 weeks before serving. You won't have to tie up your fermentation chamber (if you have room in your keezer to hold the keg).

As far as the yeast goes for what you are planning, US-05 I heard can be very peachy at low temps <64F or so. Kolsch yeast has a distinct characteristic, not sure if I would use that to keep real clean. I have heard Nottingham will work well, but my only experience with that yeast wasn't so hot so I don't have any real opinion on that one!

My vote would probably be a huge pitch of WLP001 at around 60F and allow to rise to about 64F for fermentation. But even for a "fake" lager, you will want to cold-store it a few weeks (just like a lager), so I would say just go with a proper lager yeast. Once fermented out, cold crash and add gelatin to speed up the cold conditioning period, age for a week or two and then tap for a speedy lager.

 

I would also consider WLP029 for a yeast if you have not already done so.

 

If you are going to ferment at 55 for three weeks, just go with Saflager 34/70. Hydrate two packs as per their instructions then pitch, and you should be fine. Cheers!

 

I use Wyeast 2124 a lot but using traditional fermentation temperatures (i.e., low 50's) followed by 5-6 weeks of lagering.

Folks have reported that Wyeast 2124 ferments cleanly even in the 60's.

I would encourage you to watch the entire below Brewing TV video. At the 23:00 mark they do side-by-side tastings of a beer brewed warm (upper 60's) with US-05 and Wyeast 2124. The beer brewed with Wyeast 2124 was described as being "clean".

Cheers!

 

Sitting aside yeast selection and focusing on process...

There is something very important about the lagering phase that cannot be compensated for. A certain amount of cold maturation is necessary for a lager or mock lager. Good primary fermentation, using a clean, fast floccing yeast, and plenty of it, is important because that means less "clean up" is needed in secondary. A good primary can happen in a week, especially at a warmer temperature. I would aim to complete primary within a week and lager as long as possible.

On to yeast selection...

I've never used Cal Common yeast so I won't comment. I would not use Kolsch yeast. It is a slow floccer and requires extensive lagering time to finish clean. I have dones this before with W-34/70 in an altbier once with fantastic results. W-34/70 finishes very clean even in the low 60s.

I would go with W-34/70 at 55 for 5 days, raise the temp up to room temp for a diacetyl rest for two days, and then lager as long as you can. If you use another yeast strain, just go on the low end of the temperature range.

I would not use US-05 too low. I get an "artificial peach" flavor from it in the low 60s. I can also recommend Nottingham in the upper 50s, low 60s. It is fairly neutral and clears quickly.

 

I would be interested in hearing your thoughts on this topic. What temperatures and durations do you lager? What do you think is happening during lagering (e.g., how is the beer being improved during lagering)? Does the lagering process only improve lager beer? Do you ever lager your ales (e.g., Blonde Ales) to obtain the same effects?

Cheers!

 

I've lagered with three different methods over the years. Lager in secondary, lager in keg, lager in bottle. Lately I have lagered in the bottle most often. I set the temperature for the upper 30s and usually notice marked improvement between weeks 3 and 5.

I have always been of the impression that most homebrews, including ales, benefit with some age. I have never "lagered" ales, but usually store them at cellar temps or in my beer fridge (mid 40s). Most mid gravity ales seem to me best around 4 weeks or so after bottling, a bit sooner if force carbed in the keg. To me the difference is more pronounced in a lager over an ale, but that is likely because most lagers are intended to have a cleaner profile anyway and any off flavors are more noticeable in the lager when young.

 

What qualities do you notice at week 4-5 which yields "improvement"? Is the beer 'better' because it develops something or is more a case of something going away?

Cheers!

P.S. Your method of lagering in the bottle provides you with a 'unique' perspective here since you can perform QC periodically during the lagering timeframe. I bulk lager (a secondary) so I am unable to do this.

 

If your fermentation chamber can get down to 40°, go for a real lager strain. You won't get real lager characteristics from an ale strain. Primary fermentation shouldn't take 6+ weeks unless it's a really big beer, you underpitch big, or you ferment too cold. I primary lagers 2 weeks, just like my ales, but I bet the smaller-medium gravity beers reach FG in a week. Raise the temp a bit toward the end for a D-rest and to ensure attenuation, then throw it into a keg and lager in your keezer/serving fridge.

 

Some lager yeasts just don't floc that well, and yeast in suspension creates a "muted" taste. These beers just need time + temp to drop clear. Overall, however, the main difference is that the beers just taste more "malty" with time.

 

If you can actually lager then definitely just use a lager yeast. 34/70 would be my choice. Also have used s-189 and s-23 with good results.