Forums
New posts
Search forums
Recipes
Mead
Wheat
Stout
Specialty
Porter
Pilsner
Lager
Ale
Barley Wine
Bitter
Cider
IPA
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
Brewing Software
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Recipes & Ingredients
Yeast
Coopers (Lager) Yeast
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Australia & New Zealand Homebrewing Forum:
Message
<blockquote data-quote="livo" data-source="post: 1573690" data-attributes="member: 22574"><p>It's interesting that the writer of this article specifically states that additional yeast at bottling is not required with this method.</p><p></p><p>I always like to read comments, questions and answers on pages like this one Westheimer, and there are a few interesting points straight up. I haven't read all of it but it's good that he actually answers and responds.</p><p></p><p>1) Suck back is discussed in the cooling to lager temperature phase, with debate about the time it takes to perform Vs impact of suck back. Does a slow reduction in temp over several days alleviate the issue compared to a straight cold crash? Science says it shouldn't. If the yeast continues to provide even a little CO2 then it might, but will it after 10 days primary and 3 days D rest. I'd say probably not much.</p><p></p><p>2) It appears to be only a very short time after the "Method" was shared that the writer is steering away from the process himself. He says that he rarely uses the cold fermentation process anymore and simply uses reliable lager strains and ferments at ale temperatures. L13 Global, L17 Harvest or 34/70 @ 19'C for 3-4 days then 22'C for 2-3 days then crash. </p><p></p><p>I guess I have a lot of experimentation to perform. If he first baulked at 50 - 60 day ferments, was aiming to cut that in half and has now gone to "typical" ale ferments over a matter of weeks then I guess that will be a path to explore, at least in summer anyway. Keeping it cool in winter shouldn't be too much of an issue.</p></blockquote><p></p>
[QUOTE="livo, post: 1573690, member: 22574"] It's interesting that the writer of this article specifically states that additional yeast at bottling is not required with this method. I always like to read comments, questions and answers on pages like this one Westheimer, and there are a few interesting points straight up. I haven't read all of it but it's good that he actually answers and responds. 1) Suck back is discussed in the cooling to lager temperature phase, with debate about the time it takes to perform Vs impact of suck back. Does a slow reduction in temp over several days alleviate the issue compared to a straight cold crash? Science says it shouldn't. If the yeast continues to provide even a little CO2 then it might, but will it after 10 days primary and 3 days D rest. I'd say probably not much. 2) It appears to be only a very short time after the "Method" was shared that the writer is steering away from the process himself. He says that he rarely uses the cold fermentation process anymore and simply uses reliable lager strains and ferments at ale temperatures. L13 Global, L17 Harvest or 34/70 @ 19'C for 3-4 days then 22'C for 2-3 days then crash. I guess I have a lot of experimentation to perform. If he first baulked at 50 - 60 day ferments, was aiming to cut that in half and has now gone to "typical" ale ferments over a matter of weeks then I guess that will be a path to explore, at least in summer anyway. Keeping it cool in winter shouldn't be too much of an issue. [/QUOTE]
Verification
Post reply
Recipes & Ingredients
Yeast
Coopers (Lager) Yeast
Join the conversation!
Register today and take advantage of membership benefits.
It's FREE!
Participate in both public and private conversations with people that share your interest
Start new threads
See less ads
Enter your email address to join:
Thank you! Please check your email inbox to continue.
There's already a member associated with this email address. Please
log in
or
retrieve your password
.
Already a member?
Click here to log in
Don't like ads?
Did you know that registered members can turn off the ads?
Register today and take advantage of membership benefits.
Enter your email address to join:
Thank you! Please check your email inbox to continue.
There's already a member associated with this email address. Please
log in
or
retrieve your password
.
Already a member?
Click here to log in
Top
