uncontrolled temperature fermentation Lager yeast

Relatively speaking this yeast is supposed to be tolerant of higher temps:
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=131

 

Yea I was gonna say that one too. I've fermented at 70+ with that yeast with good results.

 

@llanko if making quality lagers is something you wanna make (and why shouldn't you!), then I highly suggest you invest in a temp controller and fridge/freezer. No lager yeast fermented at 70f is gonna resemble a lager in my opinion. Even if you "lager" it!

http://brewingtv.com/episodes/?currentPage=5

Watch the lager workaround video. In fact watch every episode!!

 

Swamp coolers work fine with some diligence.

 

Yah but at higher temps it will make more of a steam beer than a lager, still good, just not as clean

 

"uncontrolled temperature fermentation"

you've already gone wrong right there.

"fermentation temperature control"

now that's the path to tasty beer.

 

Pat, thanks for that link! That video was very informative and entertaining.

Wyeast 2124 for the win!

Cheers!

 

Brewing tv will be forever missed. What a great homebrewing web series. If you type in "chop and brew" on youtube, BTV videographer chip Walton is carrying on a web series about food and homebrewing very similar to BTV.

http://thebeerengineblog.com/about/
The above blog is Michael Daweson's blog and is very informative and entertaining as well.

Cheers Jack!

 

Did you watch the video that psnydez86 provided a link to in his post?

Three pseudo lagers were brewed using US-05, Wyeast 2112, and Wyeast 2124. The brewers in the video provided opinions on how each of these yeasts worked in making pseudo lager beers.

Cheers!

 

2112 is a kickass yeast. I'm using it right now; I pitched it into a 1.063 wort at 52 F, let it warm to 55, and the fermentation was done after 4 days, with 75% apparent attenuation. I let it free-rise to 68 after about 2.5 days, when it looked like things might be slowing down, then I held it there for 4 days, did a forced diacetyl test, and am starting the lagering phase now. I've used the white labs version as well, and that seemed to kick out more H2S, and also I got a lot of diacetyl after I bottled the beer (it went away after ~10 days, though). I think I'm going to like the wyeast version a lot more.

 

Charlie Papazian has a signature yeast strain called Cry Havoc that can ferment at ale or lager temperatures. Might be something to play around with. That being said if you want to make true lagers you will need to control the temperature.

http://www.whitelabs.com/yeast/wlp862-cry-havoc

 

Yeah, you might be able to get away with a lager yeast profile, but you won't have a lager, despite you using the yeast. Maybe a steam type beer, which... are damn good, but it's no lager.

If you can't control temp, I'd highly say, stick to ales and yeasts that work for whatever temp you can bring to the table. Temp control is paramount in brewing good beer, lagers or ales.. period.

 

See, a lot of people have been saying this, but steam beer or cali common IS a lager, technically. It just doesnt have a lagering step. In my book, lager yeast(sacchromyces pastoranus, sp?)=> lager. If you lager an ale its still an ale, so I would say a lager without lagering is also still a lager.

Now to the OP,"What lager yeast strain can work at the high end temp range and produce rewording results ?"
Look no further than the first post in this topic. California Lager yeast does everything you are asking. The resulting beer will still be a lager, it just might not have the characteristics of more traditional lagers. However, it also won't have the off-flavors of other lagers fermented at high temps.

 

Sure, like I said, it'll work out and have the yeast flavor/profile, it's it's no lager.

If you use ale yeast, and lager it, it's still an ale. Sure... The yeast isn't going to do any more work.

If you use a lager yeast and use it at high temps and don't lager, it's not a damn lager. It's a cali common/steam, if you used the correct strain to do so.

Lager yeast still needs the lagering phase..

Lagering is important. I wanted to get that out there so some newbies don't come around thinking they can use some 2178 or something and brew up a good pilsner at 65 degrees and let it sit for 4 weeks in their garage. Not happening.

 

I have used 34/70 at 66 degrees. The beer was very clean.