Lager yeast starter at 50 degrees

[Willy14433]

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

[denny]

@Willy14433

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

Ya know, based on my experience, they’re just wrong.  Ferment your lager starter at room temp.  You’re growing yeast, not making beer, and yeast grows better at warmer temps.  That’s the only way I’ve ever made lager starters and I get great results.

[jonhughey_att.net (HoosierBrew)]

@denny

@Willy14433

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

Ya know, based on my experience, they’re just wrong.  Ferment your lager starter at room temp.  You’re growing yeast, not making beer, and yeast grows better at warmer temps.  That’s the only way I’ve ever made lager starters and I get great results.

+1

[Willy14433]

Thanks. Makes sense to me. Any suggestions on a good lager yeast?

[hopfenundmalz]

WLP-830 for German Pilsners.

WLP-833 for malty lagers.

[kramerog]

@denny

Ya know, based on my experience, they’re just wrong.  Ferment your lager starter at room temp.  You’re growing yeast, not making beer, and yeast grows better at warmer temps.  That’s the only way I’ve ever made lager starters and I get great results.

Let me add that you’ll want to decant the spent wort from the starter, but that was implicit in Denny’s response.

[thirsty_monk]

@Willy14433

Thanks. Makes sense to me. Any suggestions on a good lager yeast?

WY 2124 or
WY 2112

[denny]

@hopfenundmalz

WLP-830 for German Pilsners.

WLP-833 for malty lagers.

Or if you’re a Wyeast person, WY2206 for malty lagers and WY2124 for German pils

[quattlebaum]

@Willy14433

Thanks. Makes sense to me. Any suggestions on a good lager yeast?

If ya want use Saflager 34/70 and skip the starter all together. that is if your gonna make a German pils. if maltier style this yeast will work well also but i like wlp 833 or wy2206

[jonhughey_att.net (HoosierBrew)]

@denny

@hopfenundmalz

WLP-830 for German Pilsners.

WLP-833 for malty lagers.

Or if you’re a Wyeast person, WY2206 for malty lagers and WY2124 for German pils

Yep, along with WY2487 (Ayinger), my favorites.  2124 is just great for several lagers IMO.

[erockrph]

I’ll chime in with WY2633 (Octoberfest lager blend). It’s fantastic in O’fests (unsurprisingly), but it has become my house yeast for any malty lager,

[stevo155 (theDarkSide)]

To add to this, I ferment my lager starters at room temp and crash and decant.  I just make sure it close (within a couple degrees) of the wort (pitch at 45F) so it doesn’t shock the yeast when I pitch.

[wort-h.o.g]

To add to this, I ferment my lager starters at room temp and crash and decant.  I just make sure it close (within a couple degrees) of the wort (pitch at 45F) so it doesn’t shock the yeast when I pitch.

+1

i use WLP830 and 838 often

[ynotbrusum]

I’ve made a few lagers with Omega yeast Y-06 - I think it is pretty much the same as 2124.  It works great on German pils and I really like 2206 on maltier styles.  Finally there is 802 for Czech beers.

[brulosopher]

@Willy14433

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

I’ve always grown my lager starters at room temp and it works fine. I also ferment a bit quicker than usual (Lager Method | Brülosophy), having compared this to a more traditionally fermented lager, I can’t say I’ll be going back to the old way anytime soon. Belgian Pils + Saaz makes for a delicious SMaSH lager! If you make your starter big enough, you can just steal some yeast off of it for future use, that’s what I do (Yeast Harvesting | Brülosophy). Cheers!

[jtoots]

Brulosopher, great to see your name on this thread, I’ll take the opportunity to thank you for the incredible “Brulosopher’s Best Brown Ale” recipe… it currently holds the title of my best batch to date.  Cheers…

[reverseapachemaster]

I’m a pretty big fan of WY2000 while we are throwing out favorite lager strains. Granted my lagers run more towards Czech styles than German but I do not hesitate to use that strain both ways.

[denny]

@brulosopher

@Willy14433

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

I’ve always grown my lager starters at room temp and it works fine. I also ferment a bit quicker than usual (Lager Method | Brülosophy), having compared this to a more traditionally fermented lager, I can’t say I’ll be going back to the old way anytime soon. Belgian Pils + Saaz makes for a delicious SMaSH lager! If you make your starter big enough, you can just steal some yeast off of it for future use, that’s what I do (Yeast Harvesting | Brülosophy). Cheers!

Folks, if you don’t already know him, meet Marshall.  His website and blog are spectacular sources of experimental info.

[wort-h.o.g]

@denny

@brulosopher

@Willy14433

I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don’t have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn’t I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I’m talking about a 5 gallon batch. I’ve brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?

I’ve always grown my lager starters at room temp and it works fine. I also ferment a bit quicker than usual (Lager Method | Brülosophy), having compared this to a more traditionally fermented lager, I can’t say I’ll be going back to the old way anytime soon. Belgian Pils + Saaz makes for a delicious SMaSH lager! If you make your starter big enough, you can just steal some yeast off of it for future use, that’s what I do (Yeast Harvesting | Brülosophy). Cheers!

Folks, if you don’t already know him, meet Marshall.  His website and blog are spectacular sources of experimental info.

yeah its good stuff. i just completed a helles using his lager schedule. very clean.

[ynotbrusum]

Sounds great, Marshall.  I make mostly lagers, but enough ales to say I make a fair variety.  I will try your lagering technique for sure.  I am used to 6-8 weeks on lagers, so cutting that in half will be great.