Author Topic: 2112 fermentation plan  (Read 8064 times)

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1564
  • Portland, Oregon
    • View Profile
Re: 2112 fermentation plan
« Reply #15 on: June 18, 2012, 02:08:50 PM »
The beer I made with 2112 came out pretty darn good.  Fermented at 60 df, I would say produced strong lager characteristics.  It was not like any ale I had brewed before.  I just kegged a Kolsch that was fermented at similar temps and it came out fantastic. Between the two I prefer the kolsch.
Thank you BEER!

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: 2112 fermentation plan
« Reply #16 on: June 18, 2012, 10:36:16 PM »
What i guess I wonder is....well....
what if it does NOT hold lager characteristics? Does it then morph to ale characteristics?
And if so, will it still make Beer?
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1564
  • Portland, Oregon
    • View Profile
Re: 2112 fermentation plan
« Reply #17 on: June 18, 2012, 11:36:20 PM »
What i guess I wonder is....well....
what if it does NOT hold lager characteristics? Does it then morph to ale characteristics?
And if so, will it still make Beer?
I think you're going to have to be our test pilot regarding this question. Seems like the yeast should produce lager character at ale temps according to what has been discussed.  Regardless, my money says you'll end up with beer. Probably a dern good beer at that. Please do report back with your results.
And congrats on the 2K ;)
Thank you BEER!

Offline davidgzach

  • Senior Brewmaster
  • ******
  • Posts: 1498
    • View Profile
Re: 2112 fermentation plan
« Reply #18 on: June 19, 2012, 05:08:08 AM »
What i guess I wonder is....well....
what if it does NOT hold lager characteristics? Does it then morph to ale characteristics?
And if so, will it still make Beer?

Definitely, but with some fruity esters.  I had a Steam Beer that got up over 70F on me.  It was still good, but had fruity overtones.   

Dave
Dave Zach

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: 2112 fermentation plan
« Reply #19 on: June 23, 2012, 12:03:23 PM »
Ok tasted Hyd sample one week in, this yeast is slow to attenuate. Sweet note
on initial taste.  Needs another week in primary. Needs rousing. still pootin out
CO2 so I will wait a while before kegging.  (once you get past the sweet it ain't bad tho)
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline skyler

  • Brewmaster
  • *****
  • Posts: 646
    • View Profile
    • Brewing After Law School
Re: 2112 fermentation plan
« Reply #20 on: June 25, 2012, 11:12:48 AM »
I encounter a lot of brewers reasonably new to the hobby (usually having only a few AG beers behind their belt) who want to try out brewing their first lager with one of the SF strains. Usually the reason they want to do this is because they want to brew a clean lager-like beer without temperature control. I generally advise them that it isn't bottom-fermenting that makes the beer clean, but the suppression of yeast-derived flavors which naturally occurs with a cooler, slower fermentation and a massive pitch of yeast. So it reasons that brewing a beer with the Anchor lager strain at uncontrolled temperature (which is rarely under 65F and often over 72F here in the bay area) is going to produce as estery and unpolished a beer as just using a clean ale yeast at the same temperature. Then I tell them that, until they are controlling fermentation temperature, the cleanest fermentation profile they are likely to produce will come from the chico yeast, and that when they do get a hold on their fermentation temperature, they will probably produce a cleaner, more lagery yeast with the Bohemian Lager/German lager strain, as it is less idiosyncratic than the Anchor strain.

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: 2112 fermentation plan
« Reply #21 on: June 25, 2012, 11:43:49 AM »
That sounds like sage advise skyler.  I was just doing uncontrolled fermentation on
the yeast cake pitch as a curiosity...i had the grain, yeast cake was prime, and
an mt keg for the beer...could not resist.
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: 2112 fermentation plan
« Reply #22 on: June 29, 2012, 10:10:06 PM »
Tasted it today on the way into the keg. That sweet note is gone
and it seems like it will be a good beer.  No fruitiness noted at this time.
More to follow when I tap that keg.
A fine is a tax for doing wrong. A tax is a fine for doing well.