InspectorJon
Well-Known Member
Vs. lagering for several weeks or months...In my experience it might ferment out faster but it still needs at least a good week or more to become clear and start tasting in spec.
Vs. lagering for several weeks or months...In my experience it might ferment out faster but it still needs at least a good week or more to become clear and start tasting in spec.
I doubt you gain much time on a low temp ferment vs higher. Maybe a few days? After that its the same lagering time to get it in spec which is up to everyone's own pallet. For me they taste just fine after a week or so, the clearer the beer becomes the cleaner.Vs. lagering for several weeks or months...
Oh no! An extra week or two! Say it isn't so!In my experience it might ferment out faster but it still needs at least a good week or more to become clear and start tasting in spec.
Yes my point being, but perhaps im not such a lager connoisseur as others, I never really enjoyed the style much.Oh no! An extra week or two! Say it isn't so!
I mean, I agree with you. Most beers taste better after an extra week or two of conditioning. Especially lagers. But NOT a MONTH OR TWO like traditionalists would have us believe.
my goal for warm fermenting - just me, personally - is to make a lager without having to invest in a fermentation fridge (read: SWMBO will murderlize me if i add yet another appliance to the basement). so: how to make the best lager at ambient temps?I've been reading and watching this thread for a while, but never quite figured out what folks are hoping to achieve. Is it just that it's OK to warm ferment a lager yeast and not have terrible beer, making the process easier? Or is it that the beer tastes better in any way?
my goal for warm fermenting - just me, personally - is to make a lager without having to invest in a fermentation fridge (read: SWMBO will murderlize me if i add yet another appliance to the basement). so: how to make the best lager at ambient temps?
i'm certainly not warm-fermenting for any flavor differential... at best, if all the stars align, a WF can taste as good as a traditionally cool-fermented lager. the risk of a few more esters is one i'm willing to take, vs. giving up on lagers entirely. luckily, so far, my WF lagers have turned out very clean. YMMV.
Hoping so! It's still going, bit by bit. Down to 1.012 today. Not the end of the world if it doesn't reach desired vols via spunding!You might not have done
I think you'll get there, especially bumping temp up a couple of degrees now as well.Hoping so! It's still going, bit by bit. Down to 1.012 today. Not the end of the world if it doesn't reach desired vols via spunding!
I'll update in here, for posterity. Tomorrow is one week since pitch. The spunding valve is set to 25psi now @ 68-70ºF, and still off-gassing (whether or not it's ferm activity or just CO2 breaking out). We'll see what story the gravity tells starting tomorrow.I think you'll get there, especially bumping temp up a couple of degrees now as well.
Same here.I've always fined in the keg. Leave as much behind as you can during transfer.
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