Lager yeast

[Chrissyr63]

hi,

I did the Czech lager from GHs book yesterday using the recommended Wyeast 2001 Urquell yeast. The recipe in the book says ferment at 12c but the pack suggests 18-20c.
Which would be best? I started it at 16c but can raise or lower over the next day.

thanks,
C

[Pinto]

You've got some hokey information there...

https://www.wyeastlab.com/rw_yeaststrai ... .cfm?ID=24

Ferment temp : 9-13 degrees

Fermenting warm wont give you what you're looking for - you're treating it like an ale yeast. Mind you, 16 degrees isnt far from lager temp - i'd lower the temp of your ferment to 10-13 degrees as soon as possible tho - it should have got off to a flying start tho

Also, if you're not dead set on traditionalism and want something you'll be drinking sooner rather than later... have a read of this..

http://brulosophy.com/methods/lager-method/

[Chrissyr63]

Hi Pinto,

was on the back of the smack pack. Looking at it now I think they do not make specific packs just a generic one and print the type of yeast on the front so most would probably be 18-20c.
Will go for the 12c then - times not an issue really but will have a look at that info. I tend to just put in the fridge at set temp and come back and look 2 weeks later.

C

[Haydnexport]

ive done 4 of the czech pilsner's from his book , and used fermentis w34/70 and ranged from 12 c to 16c and no noticable change in flavour just at 16c it fermented a lot faster.