What about 34/70 warm.
I've done this a few times, where i kept the 34/70 at ~60°F during the primary. Worked out well.
Posted 24 August 2016 - 12:44 PM
What about 34/70 warm.
I've done this a few times, where i kept the 34/70 at ~60°F during the primary. Worked out well.
Posted 24 August 2016 - 12:45 PM
What about 34/70 warm.
Posted 24 August 2016 - 12:50 PM
I'll have to do some reading on it. With my new used old kegerator, I'm at least chilling in the mid 50's.
here is one but there are more on there
https://brulosophy.c...riment-results/
Posted 24 August 2016 - 12:59 PM
Posted 25 August 2016 - 03:58 AM
I recently made an APL (essentially an APA) with this yeast fermented at 68-70°F. The recipe could have been better, but the yeast seems to have come through fine. At first, I thought there might be a slight hint of autolysis, but I think it might have been an expectation I was projecting onto the beer after life circumstances meant I had to leave it on the yeast for weeks longer than I planned.What about 34/70 warm.
Edited by Brauer, 25 August 2016 - 03:58 AM.
Posted 25 August 2016 - 07:16 AM
Posted 25 August 2016 - 05:00 PM
In the low 60s, I think 2124 is cleaner than 1056. I would choose it over US Ale or 1007 for a pseudo lager near 60, just for the yeast character. I still start my real lagers around 50 out of habit, for a few days, but they get moved up to 60 right after that.I have never tried 34/70 (at all) or 2124 at warmer temps. If I had no way to lager I suppose that I would try it but 2124 is one of my favorite yeast strains and using it around 50° creates such a beautiful beer. Brauer, would you say that using 34/70 at 'ale temps' created a beer that was very similar to using 2124 at cooler temps? If so, I'd be willing to try it.
Posted 28 June 2017 - 02:01 PM
0 members, 1 guests, 0 anonymous users