Warm/Pressurized Fermented Lager Experiment

I would have preferred to see this exbeerament done with both fermenters under pressure. I am not surprised by the results as most yeast strains throw higher esters at warmer temps.

 

Jim,

At HomebrewCon 2019 Fermentis gave a presentation where they fermented with W-34/70 under varying conditions including warm temperatures (i.e., 20 °C – 68 °F).

On chart number 20 they summarize:

“Ethyl hexanoate and Isoamyl Acetate the most important esters produced by W3470 –but in all conditions, at a minor impact on flavor expression.”

The measured data is provided in previous charts.

You brew a lot with W-34/70. Have you ever fermented warm with this strain? Have you noticed that warm fermentation still results in beer with suppressed levels of esters?

Cheers!

 

I recently brewed two beers fermented at about 65 F with 34/70. One was a German pils, and the second a more amberish, hoppy beer. To my taste buds, both are very lager like. Cheers!

 

Mark, thanks for that report. It certainly confirms the data/information that Fermentis presented at HomebrewCon 2019.

Cheers!

 

@VikeMan

Call me a traditionalist but that’s not a real lager. If I can taste esters in a Pilsner or lager I’m gonna call it an ale no how long it was cold stored. If I wanted instant gratification I would just go by a German commercial lager since they do it better than me anyway.

 

Earlier this year I corresponded with Kristoffer Krogerus (suregork) and he informed me that WY2124 and W-34/70 are genetically not the same yeast strain.

Cheers!

 

I saw that, I also attended the presentation at HomebrewCon. In that, they showed that the esters increased, but were in the worst case at or below threshold.

I need to look at Brülosphy's study again.

 

2124 is very close to.... WLP029 Kolsch, which is actually not an “ale” but pastorianus bred to ferment kind of warm. And neither have much to do with W-34/70, which is closest to WY2035, and fairly close to WLP810, which interestingly is also bred to ferment relatively warm.

 

The yeast genome project has resulted in science invalidating all of the equivalencies we read for years. I've done a reset on what yeast may or may not be equivalent. Suregork's blog is a great resource.

 

I'll spen

She presented at HomebrewCon in Portland. That was early studies with PostDoc Brewing. The owner repitches often, and they were looking at drift with generations. They compared 1056 to 001, not the same. Bell's house strain is in this paper, so I will give it a read.

 

Hi Jack! The highest temp I have fermented with this strain was 66 ambient in an Altbier. It was very clean. This was before my fermentation chamber. However recently I fermented an APL with S-189 at 65 degrees ambient that is very clean. If there are higher esters the late hop additions are covering it up. Take care!