Author Topic: A little Wyeast 2124 experiment  (Read 694 times)

Offline dannyjed

  • Senior Brewmaster
  • ******
  • Posts: 1124
  • Toledo, OH
A little Wyeast 2124 experiment
« on: July 21, 2014, 04:41:27 PM »
I crushed through my German Pils in early June and I wanted some more this summer. I don't have a fermentation chamber and I still use the frozen 2 liter bottles in a large bin filled with water. I've heard that this strain can handle higher temps without getting too fruity so I decided to give it a try. I got the wort down to around 55 before I pitched the yeast and within two days it got up to 60 (that was as cold as I could get it). By the end of the first week it was hovering around 64 degrees. The next two weeks it hovered around 66-68 and I thought it was probably messed up. I just racked it into a keg and tasted it and to my surprise it didn't taste bad at all. ;D
Dan Chisholm

Offline mattybrass

  • Assistant Brewer
  • ***
  • Posts: 164
  • Another round please!
Re: A little Wyeast 2124 experiment
« Reply #1 on: July 21, 2014, 04:53:15 PM »
just call it an extended D-rest?