Bastard Lager

[sponge]

Hey

I was planning on putting a simple partial ale for a few of my uni mates

1.5kg pils extract
1kg pils malt
500g wheat malt
17g newport (11%) @ 60min
15g hallertauer @ 15min
us05 fermented around 16'C

17L

It was made to be like an easy drinking beer (kolsch-ish) but using us05
Just after any changes that people might have??


Cheers, Sponge

 

[randyrob]

sounds the good mate, i'd be inclined to do a d-rest but if your fermenting us-05 at those temps you could end up in popcorn centeral.

Rob.

 

[Wrenny]

Isn't that temp a little cold for us05. The craftbrewer website says 17-24.

But then again, I thought brewing low for a type of yeast would reduce the diacetyl, so I don't think it would need a d-rest. Have never done it, so can't say for sure.

I have brewed bastard lagers at about 18 with us05 and nottingham with good results.

 

[sponge]

Yea i was thinking of using the nottingham instead, but was using us05 just because it was in the fridge


And on a second look in the fridge, i dont have any us05, mustve used it somehwere along the lines. So it looks like ill be back to the nottingham as im pretty sure it ferments as low as 14'C if i remember correctly, and ferments pretty cleanly


Cheers, Sponge

 

[Jerry]

Isn't that temp a little cold for us05. The craftbrewer website says 17-24.

But then again, I thought brewing low for a type of yeast would reduce the diacetyl, so I don't think it would need a d-rest. Have never done it, so can't say for sure.

I have brewed bastard lagers at about 18 with us05 and nottingham with good results.

The Fermentis site quotes a temp range of 15-24C.

Personally I've found I've needed to give US-05 a diacetyl rest; especially when fermented low.

Scott

 

[Wrenny]

Yeah, nottingham goes down to about 14.

It is one of my favourites, but I reckon it leaves a dry, dusty taste to the beer. Great in darker or maltier beers becuase it masks it.

I'd stick with the US05 and try to keep it a bit walmer, around 18 deg. Put it down beside the fridge.

It'll also take longer to ferment at lower temps.

Cheers,
Wrenny

 

[pablo_h]

The Fermentis site quotes a temp range of 15-24C.

Personally I've found I've needed to give US-05 a diacetyl rest; especially when fermented low.

Scott

How do you give an ale yeast a diacetyl rest when it's brewed at 16C?

I thought a d-rest was bringing a lager yeast up from 10C to 15C for 48hrs? How does it fit in with an ale yeast at 16C, are you supposed to raise the temp? If so how high?

 

[Guest Lurker]

You can warm it up to 20 ish and you can rouse the yeast to speed the process, but what a d rest for an ale mostly refers to is leaving the beer in the primary and on the yeast cake for a few days after fermentation is finished. This is beneficial not only for diacetyl.

 

[mika]

D-rest is +10 on fermenting temps, with an ale if you got it up to ~20ish degs the yeast should sort itself out. If left for long enough at low temperatures it would sort itself out as well, but would take quite a while.
US-05 will ferment at 16degs, but it will be very slow. No point going to 18 as then you're not going to achieve the lager style qualities, though US-05 doesn't seem to throw a lot of esters into a beer anyway.
Perhaps to be sure you don't get a stuck ferment, wait until after high krausen and then slowly start ramping your temps up. All the ester production will be over and done with after High Krausen, so it shouldn't affect the taste, may also solve any Diacetyl issues as well.

 

[pablo_h]

Yeah, just asking because I have no temp control yet, all my ales ferment at 16-18C. But I leave them alone for three weeks anyway.

 

[sponge]

Yea, so do i

14 days minimum for me anyways, but usually leave them 3 weeks just to help clear up. sounds like i could get away with just doing that with the us05 and avoid any nasty flavours

Cheers for that


Sponge