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Yeast
Coopers (Lager) Yeast
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<blockquote data-quote="livo" data-source="post: 1573660" data-attributes="member: 22574"><p>Yep. I'm learning a lot real quick and it isn't exactly what I'd thought. A decade ago a HBS guy told me to just brew lager in winter cause it's cold and you don't need to worry about keeping it warm. Just use some lager yeast and that's it. I never got around to it so here I am today, building the plane in the air.</p><p></p><p>What I've just read, I think comes from Dr Chris White (Whitelabs) and Jamil Zainasheff, Yeast: The Practical Guide to Beer Fermentation., or it has been paraphrased and referenced to create a guide to the process. I had no idea it would take up to 50 days in the FV so the question is, can I take it out of the FV and lager / condition it in the bottle shortly after the diacetyl rest, or does it need to lager on the yeast cake?</p><p></p><p>MHB, your post in the linked thread above is of some concern to me in stating that it may be necessary to add some fresh yeast to the bottling bucket to ensure active carbonation and doing it all while cold. What would be the process involved here?</p><p></p><p>The trouble is with the time lag from this batch, I'm going to run out of drinking beer. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite5" alt=":confused:" title="Confused :confused:" loading="lazy" data-shortname=":confused:" /> I better go and buy another bucket. <img src="http://www.world-of-smilies.com/wos_party/drink.gif" class="smilie" loading="lazy" alt=":drinkingbeer:" title="Drinking Beer :drinkingbeer:" data-shortname=":drinkingbeer:" /></p><p></p><p>I may need to look into these "faux" lagers, whatever they are.</p></blockquote><p></p>
[QUOTE="livo, post: 1573660, member: 22574"] Yep. I'm learning a lot real quick and it isn't exactly what I'd thought. A decade ago a HBS guy told me to just brew lager in winter cause it's cold and you don't need to worry about keeping it warm. Just use some lager yeast and that's it. I never got around to it so here I am today, building the plane in the air. What I've just read, I think comes from Dr Chris White (Whitelabs) and Jamil Zainasheff, Yeast: The Practical Guide to Beer Fermentation., or it has been paraphrased and referenced to create a guide to the process. I had no idea it would take up to 50 days in the FV so the question is, can I take it out of the FV and lager / condition it in the bottle shortly after the diacetyl rest, or does it need to lager on the yeast cake? MHB, your post in the linked thread above is of some concern to me in stating that it may be necessary to add some fresh yeast to the bottling bucket to ensure active carbonation and doing it all while cold. What would be the process involved here? The trouble is with the time lag from this batch, I'm going to run out of drinking beer. :confused: I better go and buy another bucket. :drinkingbeer: I may need to look into these "faux" lagers, whatever they are. [/QUOTE]
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Coopers (Lager) Yeast
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