Author Topic: Alt beer wyeast2124  (Read 1020 times)

Offline James K

  • Brewer
  • ****
  • Posts: 363
  • Flagstaff, AZ
    • View Profile
Alt beer wyeast2124
« on: July 19, 2017, 09:06:43 PM »
Yesterday I made what I hope turns out to be an altbeer or if passable some form of bock.
I step-mashed this beer at 134* and mashed out around 170*. My boil went on for 120 minutes and I added hops at 60 20 and flame out. At 10 minutes I added whirlflock and some yeast nutrient.
This ended up being a 5 gallon batch. I missed my gravity a bit. It read 1.040 after I crashed it to the 70s.
Because the yeast activator (smack pack) was the same temp as the cooled wart I pitched the yeast as the worth continued to crash. It is currently around 58* but does not look very active.
I plan to keg this beer and slowly crash it down to 34* after primary.
Because I am not using the wyeast1008 German ale yeast, what might I expect from this?
Should I do a diacetyl rest because I am using a lager strain?
Please let me know what sounds best. This is for a September comp and I was late in planning. My homebrew shop was also out of the yeast I needed.
Vice President of Flagstaff Mountain-Top Mashers
2017 Homebrewer of the year
"One mouth doesn't taste the beer."

Online narcout

  • Senior Brewmaster
  • ******
  • Posts: 1779
  • Los Angeles, CA
    • View Profile
Re: Alt beer wyeast2124
« Reply #1 on: July 19, 2017, 10:14:49 PM »
I step-mashed this beer at 134* and mashed out around 170*

Where those your only two rests?

I missed my gravity a bit. It read 1.040 after I crashed it to the 70s.

What were you aiming for?

Please let me know what sounds best.

You underpitched quite a bit.  Assuming you don't have any other yeast to pitch, you've got a couple different options.  If I were you, I'd either keep it where it is or raise the temp a few degrees and then let it finish out from there without attempting to cool it down further once it gets going.

You're not in an ideal situation, but that's probably your best bet at this point.

It is currently around 58* but does not look very active.

See what it looks like in another day if you hold the temp or raise it a bit.
It's too close to home
And it's too near the bone

Offline James K

  • Brewer
  • ****
  • Posts: 363
  • Flagstaff, AZ
    • View Profile
Re: Alt beer wyeast2124
« Reply #2 on: July 19, 2017, 10:56:59 PM »
Yes those were my only rests. I honesty don't know what I was thinking because I had another recipe in my head. I was hoping for 1.050ish. I feel like the yeast pack wasn't that great. Normally I do a starter but was hoping that because the low gravity I would be ok. I can get a dry yeast pack tomorrow but it would be US-05. That was a recommended supplememt for the wyeast1008.
After work tonight if it looks the same I will either repitch, or raise temp.
Thank you.
Vice President of Flagstaff Mountain-Top Mashers
2017 Homebrewer of the year
"One mouth doesn't taste the beer."

Online narcout

  • Senior Brewmaster
  • ******
  • Posts: 1779
  • Los Angeles, CA
    • View Profile
Re: Alt beer wyeast2124
« Reply #3 on: July 19, 2017, 11:47:55 PM »
Yes those were my only rests.

It's an odd mash schedule.  Is that what you typically use?

Did you take it right up from 134 to 170 with a boiling water infusion or did you bring it up gradually using some other method?

If you didn't spend some time in the more typical saccharification range (say between 145 and 160 - give or take a few degrees on either end) that could be the reason for your low gravity.
It's too close to home
And it's too near the bone

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Alt beer wyeast2124
« Reply #4 on: July 19, 2017, 11:52:38 PM »
Yes those were my only rests.

It's an odd mash schedule.  Is that what you typically use?

Did you take it right up from 134 to 170 with a boiling water infusion or did you bring it up gradually using some other method?

If you didn't spend some time in the more typical saccharification range (say between 145 and 160 - give or take a few degrees on either end) that could be the reason for your low gravity.


My thoughts, too. Would explain the low OG.
Jon H.

Offline James K

  • Brewer
  • ****
  • Posts: 363
  • Flagstaff, AZ
    • View Profile
Re: Alt beer wyeast2124
« Reply #5 on: July 20, 2017, 12:18:59 AM »
134. Raised to the 140s. Tried to raise more before the rinse. Then washed grains with 170. Honestly I thought I was supposed to mash at 153 because I was looking at something else. I never did a step mash before.

Great insight.
Vice President of Flagstaff Mountain-Top Mashers
2017 Homebrewer of the year
"One mouth doesn't taste the beer."

Offline Thirsty_Monk

  • Brewmaster General
  • *******
  • Posts: 2344
  • Eau Claire WI
    • View Profile
Re: Alt beer wyeast2124
« Reply #6 on: July 22, 2017, 01:54:56 AM »
WY 2124 loves 60F and it does a great job. Ferment it as a "hybrid" beer.


Sent from my iPhone using Tapatalk
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline mabrungard

  • Brewmaster General
  • *******
  • Posts: 2435
  • Water matters!
    • View Profile
    • Bru'n Water
Re: Alt beer wyeast2124
« Reply #7 on: July 22, 2017, 02:01:16 AM »
I used 34/70 dry yeast for an Alt and fermented it at 60F and it seemed almost as clean as if I'd fermented at 50F. It is a very tolerant yeast. 34/70 is supposedly the same as 2124.
Martin B
Carmel, IN

BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook
https://www.facebook.com/Brun-Water-464551136933908/?ref=bookmarks