Author Topic: Shaken not stirred for Lager  (Read 2432 times)

Offline klickitat jim

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Re: Shaken not stirred for Lager
« Reply #15 on: March 30, 2018, 09:26:24 PM »
Pretty much everything. Low/no sulphur, balanced profile, work horse, drops bright easy.

Offline yso191

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Re: Shaken not stirred for Lager
« Reply #16 on: March 30, 2018, 10:22:45 PM »
Pretty much everything. Low/no sulphur, balanced profile, work horse, drops bright easy.

Sold!
Steve
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Offline klickitat jim

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Re: Shaken not stirred for Lager
« Reply #17 on: March 30, 2018, 10:31:05 PM »
I only do a couple lager brew days a year anymore. So I was looking for a quality all-around yeast, focusing on Bavarian styles but capable of doing well with pils and occasionally an American. I've tried several and finally landed on 2352. But it's a PC, so I learned to plate and slant, which was fun for a while. I kept hearing people sing praise about 2206 so I tried it and BOOM. I never looked back

Offline MerlinWerks

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Re: Shaken not stirred for Lager
« Reply #18 on: April 03, 2018, 05:23:38 PM »
FWIW, I believe Omega OYL-114 is supposed to be the Augustiner strain.
« Last Edit: April 03, 2018, 05:25:11 PM by MerlinWerks »

Offline yso191

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Re: Shaken not stirred for Lager
« Reply #19 on: April 28, 2018, 04:41:53 PM »
Jim,  I'm wondering if my experience is typical to yours. 

I brewed the beer Thursday, 4/26/18.  Pitched yeast @ 21:30, at 50*.  One pack of Wyeast 2206, dated 3/31/18, in Shaken not Stirred method (one Qt. wort).  Which was started at ~12:00... maybe a bit late?
First airlock activity today (4/28) 09:00.   ~36 hours.
« Last Edit: April 28, 2018, 04:58:27 PM by yso191 »
Steve
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Offline a10t2

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Re: Shaken not stirred for Lager
« Reply #20 on: April 28, 2018, 05:20:21 PM »
I brewed the beer Thursday, 4/26/18.  Pitched yeast @ 21:30, at 50*.  One pack of Wyeast 2206, dated 3/31/18, in Shaken not Stirred method (one Qt. wort).  Which was started at ~12:00... maybe a bit late?
First airlock activity today (4/28) 09:00.   ~36 hours.

I don't like arguing from anecdote, but...

Severely expired (Aug '17) pack of 2206 in a 3 L starter, stirred for 36 hours, crashed for ~60 hours because I had to delay overnight while the wort cooled a few degrees. Brewed Monday, pitched Tuesday at 0900, 12°C, 1.45 M/mL-°P. Airlock was bubbling by 6 pm (<9 hours). As of this morning (96 hours since pitching) gravity has dropped from 17.4°P to 12.0°P, and I'll probably start bumping up the temperature tomorrow.

I didn't see anything about aeration there; I bubble through the wort for 10 min with an aquarium pump immediately before pitching.
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Online Robert

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Re: Shaken not stirred for Lager
« Reply #21 on: April 28, 2018, 06:01:08 PM »
I brewed the beer Thursday, 4/26/18.  Pitched yeast @ 21:30, at 50*.  One pack of Wyeast 2206, dated 3/31/18, in Shaken not Stirred method (one Qt. wort).  Which was started at ~12:00... maybe a bit late?
First airlock activity today (4/28) 09:00.   ~36 hours.

I don't like arguing from anecdote, but...

Severely expired (Aug '17) pack of 2206 in a 3 L starter, stirred for 36 hours, crashed for ~60 hours because I had to delay overnight while the wort cooled a few degrees. Brewed Monday, pitched Tuesday at 0900, 12°C, 1.45 M/mL-°P. Airlock was bubbling by 6 pm (<9 hours). As of this morning (96 hours since pitching) gravity has dropped from 17.4°P to 12.0°P, and I'll probably start bumping up the temperature tomorrow.

I didn't see anything about aeration there; I bubble through the wort for 10 min with an aquarium pump immediately before pitching.
I was wondering about 2206/Weihenstephan 206, I've always heard it's a slow one.  Using 2124/Weihenstephan 34/70, pitching at 10°C and oxygenating, I would think something was really wrong if lag time were not on the order of a10t2's (under 12 hours, it usually starts while I'm sleeping.)  Expect 3 1/2 days to ~1°P to go and time for temp rise.  Can I really expect a similar fermentation schedule with 206?  If so I ought to try it sometime.
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Offline yso191

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Re: Shaken not stirred for Lager
« Reply #22 on: April 28, 2018, 06:20:01 PM »
I didn't see anything about aeration there; I bubble through the wort for 10 min with an aquarium pump immediately before pitching.

Sorry, I forgot that.  60 seconds of pure O2 through a stone at the bottom of the conical fermenter.
Steve
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Offline a10t2

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Re: Shaken not stirred for Lager
« Reply #23 on: April 28, 2018, 06:59:54 PM »
Expect 3 1/2 days to ~1°P to go and time for temp rise.  Can I really expect a similar fermentation schedule with 206?

Not *that* fast, IME. Even at high krausen I don't see a drop of more than 2-3°P/day. Roughly a week to FG depending on gravity and how aggressively I want to ramp it.

This was a little bit of a fast start too; 12-18 hours is more typical.
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Offline yso191

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Re: Shaken not stirred for Lager
« Reply #24 on: April 29, 2018, 12:13:30 AM »
Well crap.  The airlock activity didn't increase like it usually does, so I decided to run to the LHBS to get some dry yeast.  I'd concluded that I under-pitched dramatically. THEN... I see this:

Untitled by STEVE HARRISON, on Flickr

I think I have my first infection

 :-\
« Last Edit: April 29, 2018, 02:38:57 AM by yso191 »
Steve
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Offline Stevie

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Re: Shaken not stirred for Lager
« Reply #25 on: April 29, 2018, 01:55:53 AM »
That’s no good. I’ve had solid results even with lagers.

Online Robert

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Re: Shaken not stirred for Lager
« Reply #26 on: April 29, 2018, 02:04:17 AM »
Well crap.  The airlock activity didn't increase like it usually does, so I decided to run to the LHBS to get some dry yeast.  I'd concluded that I under-pitched dramatically. THEN... I see this:


I think I have my first infection

 :-\
Can't see pic
Rob Stein
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Offline yso191

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Re: Shaken not stirred for Lager
« Reply #27 on: April 29, 2018, 02:20:16 AM »
Great.  Apparently Photobucket now wants me to pay for the pleasure of sharing pictures. 
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline yso191

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Re: Shaken not stirred for Lager
« Reply #28 on: April 29, 2018, 02:45:59 AM »
Thanks to Flickr it should work now.

I think two factors led to this. 

First was the length of time the warm wort was exposed to the air while it drained into the fermenter.  I will set yet one more hop/trub removal device on the shelf, the last in a line of failed devices.

Second, some time ago I posted that I was done with wet yeast for this very reason.  All the yeast I get here in Yakima is dead or mostly so.  I thought it would be OK ordering from More Beer in CA.  It is Spring so the temperatures are not extreme, and I paid for the most expensive insulated & cooled mailer.  How many times do I need to learn this lesson?!  So I will brew this again, but with DRY YEAST!
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Online Robert

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Re: Shaken not stirred for Lager
« Reply #29 on: April 29, 2018, 11:31:38 AM »
  All the yeast I get here in Yakima is dead or mostly so.  I thought it would be OK ordering from More Beer in CA.  It is Spring so the temperatures are not extreme, and I paid for the most expensive insulated & cooled mailer.
That really sucks.  I get great, very fresh Wyeast here in Ohio (from LHBS,) and you are so close to the original source.  How do others out there (like Jim) get their yeast without this problem?  There must be a way.
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.