I just split a batch of American lager into three corny kegs and fermented with three yeasts under 15psi of pressure. two were a definite do again, the third needs to condition out the sulfur some, so time will tell. Lager beer at room temp in 2 weeks seems too good to be true, but it’s looking that way so far.The only thread I could find was a year old, is there anyone doing this type of brewing?
This guy fermeted a lager in less than a week. Grain to glass. He has quite a few videos fermenting under pressure.
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast…
Chris White presented on pressurized fermentation at the Australian Homebrew Conference I just returned from. We plan to get him on the Brew Files to talk about it more.
Hell, I pick it up when its not rushed!
For sure - I have gone away from it for that reason; just thinking that rushing it would cause the lemon to be more intense than a typical fermentation profile…no science on that, just my speculation.
No longer happy with 34/70 for various reasons, beyond lemon. Wondering where to go next. What are your current preferences, Beerery and ynotbrusum? Just curious.
I have done a few split batches with 34/70 and S23 and overwhelmingly prefer the later.
And for me, S23 made some of the worst beers I’ve ever made. As always, YMMV.
S-189 is supposedly the Hurliman strain, but it produces a clean, if somewhat bland, lager; for dry lager yeasts it is my current go to yeast. The 2206 is a consistent standby for liquid lager yeast IMHO. I will take it out several generations without issue.
2206 is what I’m leaning towards as a default. BTW by 34/70 I mean not (only) the dry, but all forms of W-34/70. Not entirely sold on dry yeast just yet.
2206 is my house yeast.
Yeah, I play around with other ones to see what they’re like but that’s what I return to.
Brad smith has a podcast with chris and john blichmann which was my jumping off point, PS I may have stumbled upon something by using some dry yeast under pressure as it has no off flavors present in normal fermentation, perhaps it suppresses bacterial growth?