Style Of The Week 7/6/06 - German Pilsner

[devo]

Does it make much diff letting it sit for 6 weeks in the keg? I have never bothered. After primary has finished it raise the temp to 18 for 48 hours then crash chill and keg, and start drinking straight away.

Yes, I find it does.

 

[Steve]

Even fermenting at warmer temps it's still clean.

...and another mentioning its good at warm temps. What temps are you talking Steve? Ross was telling me a mate of his brews with S189 regularly (warm) with great results.
Cheers
Steve

 

[SJW]

and another mentioning its good at warm temps. What temps are you talking Steve? Ross was telling me a mate of his brews with S189 regularly (warm) with great results.
Cheers
Steve

I think it would be fine up to 20 deg C easy. If u can keep it cooler for the first couple of days and then let it go at a cooler room temp would be fine too as it ferments very fast, esspecially at warmer temps.
I have found that the fermentation temp does not make that much diff with this yeast. I have done one at 8 deg C and another at 18 deg C with very little diff, if any.
I do want to give the 2206 another go though.

 

[geoffi]

I think it would be fine up to 20 deg C easy. If u can keep it cooler for the first couple of days and then let it go at a cooler room temp would be fine too as it ferments very fast, esspecially at warmer temps.
I have found that the fermentation temp does not make that much diff with this yeast. I have done one at 8 deg C and another at 18 deg C with very little diff, if any.
I do want to give the 2206 another go though.

Pretty much my experience. Remarkably clean yeast even at 20c.

I'm planning a Schwarzbier this weekend, fermented with this yeast at current storeroom temps (~15c). About two weeks primary, then a week kegged in the fridge. I reckon that'll do it.

 

[Steve]

Intersting guys - thanks. Im doing a double batch so I might brew one cold in the fridge and just stick the other in the laundry at room temp*. Will report back in a few weeks.
Cheers
Steve

* room temp being a non heated laundry in a house in Canberra that is very cold at the moment.

 

[blackbock]

there is another aspect too: the most of lager and pilsener yeast strains dont taste good, they mostly taste bitter and muddy (has nothing to do with hops bitterness)

I'm not a fan of the Trbpils either, but the best lager yeast strains are the ones which are powdery and stay in suspension longer to eat up more of the less-fermentable sugars. A strain which ferments out in three days, drops to the bottom and is apparently drinkable after a week is not an ideal lager yeast. If someone ferments a beer at 20C with such a yeast then it shouldn't really be named a lager at all.