US05 for a Lager?

[Lionman]

DMS is usually creamed corn, sometimes a bit cabbagey. S189 can chuck a bit of sulfur - if it smells a bit farty and a bit car exhaust, it'll need a little time for the sulfur to dissipate. Fermented at 16c it should eventually end up pretty clean.

I'd need to taste it again to try to describe the flavour. '****** beer' taste is about all i can manage right now. I've been sampling 100ml each week and it is def getting better. First week it was nasty.

 

[Batz]

I've used Nottingham Ale yeast @ 13 c with no problems. Makes a clean Lager-like beer and ferments out in around 5 days at that temp. In fact, if I'm using a big yeast slurry, I have to keep it below 15c or it escapes the fermentor every time.

Taking me back now wereprawn.
I used Nottingham for several years going back 10-12 years. I always fermented at 14c. I have a few gold medals as proof.
Time I used the old friend again, you can't beat it in an Altbier.
CraftBrewer once did it in their repackaged yeasts, what happened there? I stopped buying it????


Batz

 

[rude]

I dont mind the nottingham at 18c in an APA
Pressure fermented though
Its not bad low with a kolsch grain bill

 

[wereprawn]

Taking me back now wereprawn.
I used Nottingham for several years going back 10-12 years. I always fermented at 14c. I have a few gold medals as proof.
Time I used the old friend again, you can't beat it in an Altbier.
CraftBrewer once did it in their repackaged yeasts, what happened there? I stopped buying it????


Batz

It always gets a good workout during the warmer months here. Altbier is something I've never tried Notto with Batz. I'll definitely give it a go. Cheers for the tip.

 

[Lionman]

DMS is usually creamed corn, sometimes a bit cabbagey. S189 can chuck a bit of sulfur - if it smells a bit farty and a bit car exhaust, it'll need a little time for the sulfur to dissipate. Fermented at 16c it should eventually end up pretty clean.

Just sampled it. Definately DMS. The beer in the line was worse. I pulled a second small sample and it was better so it looks like it should subside with some more time.

 

[manticle]

Clean those lines.
Then pour a beer and do a vdk test.

If dms worsens with time, it can be indicative of infection.

If it isn't infection based, it can be scrubbed with co2.

 

[Danscraftbeer]

vdk test?

 

[manticle]

vdk test?

**** error. VDK (vicinal diketone) is for diacetyl and 2-3 pentanidione, not DMS.

Rest stands

So Forget VDK test but do clean the lines and re-sample. If the DMS is heavy, look at scrubbing with CO2. If it's due to infection, drink quickly or toss because it will only get worse.

 

[fungrel]

http://www.winning-homebrew.com/diacetyl-test.html

 

[manticle]

The downblouse brew chemist was both a welcome surprise and a not quite SFW surprise.

 

[Lionman]

I always thought that the beer in the keg is likely to improve a lot faster than that in the line. To be hones I'm not sure of my reasoning for this though.

I might try the CO2 scrubbing.

 

[Cervantes]

Maybe a bit late for this input, but my local U-Brew it only use two yeasts for everything. A Cider yeast and S-04. S-04 for lagers, bitters apa's and everything except cider.

And to be fair I've tried their lager in an emergency and it's pretty good.

 

[fletcher]

For future reference, S-189 is also a true lager strain that can ferment at high temps.
I generally run mine at 17-18*C, then lager for 2-3 weeks. The several I've done have all turned out great.

any sulphur or fruitiness at all at those temps?

edit: answered in the more recent posts. no worries!

 

[shacked]

For pseudo-lagers I echo those who have recommended notto. I've also had good results from WY2565 - Kolsch yeast at around 13C.

 

[technobabble66]

any sulphur or fruitiness at all at those temps?

edit: answered in the more recent posts. no worries!

None that I detect.
Could probably go a fraction cleaner for a super dry Lager finish, but for a regular dry finish it seems to do a good job.
Whether a super dry finish requires simply a lower temp or a different strain I'm not sure - my lager experience is limited to 7 batches so far.
Next winter I'll use S-189 again, run the first batch at 17-18*C to build up the yeast cake, then try running it at 14*C for subsequent batches. See if that makes a difference.

Fwiw, there's also mangrove jack's California Lager M54 strain - it's intended to ferment at 18*C.

Just out of interest, why would you use ale yeasts at 14-15*C for a faux lager, when you could use S-189 or M54 at 16-18*C for a real lager, which you can then lager properly for a few weeks and have the real deal?
Not trying to take the piss, a real question. Maybe I'm misunderstanding something.
I can only assume the 2+ weeks of lagering at 0-4*C is too much hassle for some.

I've only done 1 faux lager, with Notto at 14-15*C. Ok, but definitely a *faux* lager. As a result of that one, I decided to try S-189 the next winter. 2 years later, never looked back.

 

[fletcher]

None that I detect.
Could probably go a fraction cleaner for a super dry Lager finish, but for a regular dry finish it seems to do a good job.
Whether a super dry finish requires simply a lower temp or a different strain I'm not sure - my lager experience is limited to 7 batches so far.
Next winter I'll use S-189 again, run the first batch at 17-18*C to build up the yeast cake, then try running it at 14*C for subsequent batches. See if that makes a difference.

Fwiw, there's also mangrove jack's California Lager M54 strain - it's intended to ferment at 18*C.

Just out of interest, why would you use ale yeasts at 14-15*C for a faux lager, when you could use S-189 or M54 at 16-18*C for a real lager, which you can then lager properly for a few weeks and have the real deal?
Not trying to take the piss, a real question. Maybe I'm misunderstanding something.
I can only assume the 2+ weeks of lagering at 0-4*C is too much hassle for some.

I've only done 1 faux lager, with Notto at 14-15*C. Ok, but definitely a *faux* lager. As a result of that one, I decided to try S-189 the next winter. 2 years later, never looked back.

for me, a super dry finish is due to mash temp being a bit lower like about 62-63ish (and the subsequent final gravity being lower about 1.002-5 or so). pair this with yeast strains that have high attenuation or are known for their 'crispness'.

speaking from my own experience, and before i started making real lagers, i was just too impatient to wait for the lagering period. i made lower fermented ales to get a beer similar to a lager.