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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Lager ferment in warmer climates ("Steve Johnson")
  Re: Lager ferment in warmer climes (Calvin Perilloux)


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Date: Wed, 21 Jul 2010 07:46:09 -0500
From: "Steve Johnson" <sjohnson3 at comcast.net>
Subject: Lager ferment in warmer climates

Stencil gives some good suggestions on some ways of dealing with trying to 
ferment a lager style beer
 in the upper range of ale fermentation temperatures.

I would suggest that you forego using the lager yeast at all in this recipe 
unless you can wait until things cool
 off and can guarantee fermenting in the 50 F range.
Otherwise, you are going to get a beer that has some pretty strong off 
flavors in the finished product if you
use that yeast strain that came with the kit and ferment
 in those warm temperatures. I am not a yeast expert, but suspect you would 
get some acetylaldehyde
(green apple) and probably some stronger esters or acetone-like flavors.
Not what you want in a drinkable beer.

An alternative would be to use a standard ale yeast strain, either liquid or 
dried, and once it is done,
set it aside for a while to give it a long secondary conditioning.
 I suspect you'll have fewer problematic yeast related flavors and will end 
up with an ale that has some maltiness.
Not necessarily a fest beer, but hopefully a decent amber ale.

But, your best bet is to wait until the weather gets cooler and try to make 
it in the fall for a very festive holiday lager.
I have made my best lagers in the winter when I haven't had to worry too 
much about keeping my fermentation area cool enough.

Steve Johnson
Music City Brewers
Nashville, TN 



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Date: Wed, 21 Jul 2010 11:29:12 -0700 (PDT)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Lager ferment in warmer climes

If you're hard pressed for a fermentation fridge, you might
consider building Ken Schwartz's (Son of) Fermentation Chiller
or a similar type thing.  Google search on that.  I've got one
that I've used when I run out of space in my other fridges.
The floor space it requires is 16" by 29".

A styrofoam box like that and ice that's changed every day
can get your temperatures down where you need them for lagers.
Otherwise, especially with lager yeast, you'll have a
flavor disaster if you get up to 80 F.  Advice to find
a different yeast that tolerates high temperatures better
is good advice.  Whether you can find a lagery type yeast
that actually is OK that warm is another matter.  (Neutral
ale yeast might seem better but won't have the sulfur/lager
notes you expect in that style.)

Calvin Perilloux
Middletown, Maryland, USA




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