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Author Topic: High pressure lager yeast experiment  (Read 3804 times)

Offline hulio555

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High pressure lager yeast experiment
« on: October 24, 2018, 09:08:08 am »
I just split a batch of American lager into three corny kegs and fermented with three yeasts under 15psi of pressure. two were a definite do again, the third needs to condition out the sulfur some, so time will tell.  Lager beer at room temp in 2 weeks seems too good to be true, but it's looking that way so far.The only thread I could find was a year old, is there anyone doing this type of brewing?

Offline jFrode

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Re: High pressure lager yeast experiment
« Reply #1 on: October 25, 2018, 07:00:41 pm »
https://youtu.be/dt_kQtdj_Qs
This guy fermeted a lager in less than a week. Grain to glass. He has quite a few videos fermenting under pressure.


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Offline ynotbrusum

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Re: High pressure lager yeast experiment
« Reply #2 on: October 25, 2018, 08:36:56 pm »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hodge Garage Brewing: "Brew with a glad heart!"

Offline denny

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Re: High pressure lager yeast experiment
« Reply #3 on: November 01, 2018, 10:37:08 am »
Chris White presented on pressurized fermentation at the Australian Homebrew Conference I just returned from.  We plan to get him on the Brew Files to talk about it more.
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The Beerery

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Re: High pressure lager yeast experiment
« Reply #4 on: November 01, 2018, 11:37:09 am »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hell, I pick it up when its not rushed!

Offline ynotbrusum

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Re: High pressure lager yeast experiment
« Reply #5 on: November 01, 2018, 12:43:08 pm »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hell, I pick it up when its not rushed!

For sure - I have gone away from it for that reason; just thinking that rushing it would cause the lemon to be more intense than a typical fermentation profile...no science on that, just my speculation.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline Robert

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Re: High pressure lager yeast experiment
« Reply #6 on: November 01, 2018, 01:26:12 pm »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hell, I pick it up when its not rushed!

For sure - I have gone away from it for that reason; just thinking that rushing it would cause the lemon to be more intense than a typical fermentation profile...no science on that, just my speculation.
No longer happy with 34/70 for various reasons, beyond lemon.  Wondering where to go next.   What are your current preferences,  Beerery and ynotbrusum?  Just curious.
Rob Stein
Akron, Ohio

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Offline jeffy

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Re: High pressure lager yeast experiment
« Reply #7 on: November 01, 2018, 01:31:17 pm »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hell, I pick it up when its not rushed!

For sure - I have gone away from it for that reason; just thinking that rushing it would cause the lemon to be more intense than a typical fermentation profile...no science on that, just my speculation.
No longer happy with 34/70 for various reasons, beyond lemon.  Wondering where to go next.   What are your current preferences,  Beerery and ynotbrusum?  Just curious.
I have done a few split batches with 34/70 and S23 and overwhelmingly prefer the later.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline denny

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Re: High pressure lager yeast experiment
« Reply #8 on: November 01, 2018, 01:56:32 pm »
Not surprised to hear about the lemon notes with 34/70 being rushed and blended with another yeast....
Hell, I pick it up when its not rushed!

For sure - I have gone away from it for that reason; just thinking that rushing it would cause the lemon to be more intense than a typical fermentation profile...no science on that, just my speculation.
No longer happy with 34/70 for various reasons, beyond lemon.  Wondering where to go next.   What are your current preferences,  Beerery and ynotbrusum?  Just curious.
I have done a few split batches with 34/70 and S23 and overwhelmingly prefer the later.

And for me, S23 made some of the worst beers I've ever made.  As always, YMMV.
Life begins at 60.....1.060, that is!

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Offline ynotbrusum

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Re: High pressure lager yeast experiment
« Reply #9 on: November 01, 2018, 03:44:35 pm »
S-189 is supposedly the Hurliman strain, but it produces a clean, if somewhat bland, lager; for dry lager yeasts it is my current go to yeast.  The 2206 is a consistent standby for liquid lager yeast IMHO.  I will take it out several generations without issue.
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Offline Robert

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Re: High pressure lager yeast experiment
« Reply #10 on: November 01, 2018, 04:00:52 pm »
2206 is what I'm leaning towards as a default.    BTW  by 34/70 I mean not (only) the dry, but all forms of W-34/70.  Not entirely sold on dry yeast just yet.
Rob Stein
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The Beerery

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Re: High pressure lager yeast experiment
« Reply #11 on: November 01, 2018, 05:48:28 pm »
2206 is my house yeast.


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Offline denny

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Re: High pressure lager yeast experiment
« Reply #12 on: November 01, 2018, 05:53:21 pm »
2206 is my house yeast.


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Yeah, I play around with other ones to see what they're like but that's what I return to.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline hulio555

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Re: High pressure lager yeast experiment
« Reply #13 on: November 03, 2018, 09:00:35 am »
Chris White presented on pressurized fermentation at the Australian Homebrew Conference I just returned from.  We plan to get him on the Brew Files to talk about it more.
Brad smith has a podcast with chris and john blichmann which was my jumping off point, PS I may have stumbled upon something by using some dry yeast under pressure as it has no off flavors present in normal fermentation, perhaps it suppresses bacterial growth?