uncontrolled temperature fermentation Lager yeast

As long as someone presents opinions or unproven assertions as incontrovertible facts* on a forum read by impressionable newbies, I'll keep beating horses. Maybe not again in this thread. But I suspect it'll be necessary again sometime soon.

*The words "I think" and "in my opinion" can hold important meaning.

 

This is straight from the Wyeast site:

More Yeast
With a minimum of 100 billion cells per package, the 125 ml Activator™ has the highest cell count of any ready to pitch fresh 100% Pure Liquid Yeast™ product on the market.

So, the minimum amount is 100 billion...the implication being that there could be more. Clearly their process is only sophisticated enough to guarantee 100 billion. Therefore, it seems that 100 billion should be the base number to use. Err on the side of caution and all that. As to viability, if it was so easy to calculate we wouldn't have these discussions. I haven't seen any definitive numbers either way...but I'd rather over-pitch than under.

 

“I'd rather over-pitch…’

Kudos to you, sir! You recognize that in your homebrewing practice that you are over-pitching and you openly communicate in that manner.

Cheers to JohnSnowNW!

 

Just wondering why you chose not to respond to me in over a day when I point out a pitching rate Wyeast says is OK, yet you seem to disagree with, when you seem to take every other non-conservative Wyeast statement as gospel...

Cheers to JackHorzempa!

 

I never thought there was that much to learn. Colder temp + longer fermentation + more yeast + 1 brick on top=great beer.

 

You have a lager ready to drink in a month?

 

I'm highly suspect that it's ready in a month.... just sayin'.

I noticed you "liked" my post.. wasn't really asking the question, more or less, I was questioning your lagering process to be so... swift.

 

Well he doesn't consider that a lager.

 

Sounds like you made something more like a steam beer than a lager. Nothing wrong with that, but most people would say that a lager is a beer fermented with a lager strain at cool temperatures, and then stored for some period (several weeks to several months) at cold temps.

 

It's a steam beer. So, you were correct there. He didn't make a lager, but tried to get close.

 

Have you medaled in BJCP competitions using the methods you describe? Ales and lagers?

 

Yes.

 

Congrats. When did this happen, and what beers? Thought I remembered you talking about how you swore off of competitions after the one where the judges pretty much botched the review of one of your beers.