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Using lager yeast on an ale


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#1 DieselGopher

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Posted 20 April 2016 - 06:22 AM

Curious if anyone has done this. I'm having (bad) thoughts of taking a well established ale recipe and running it on a lager yeast. Beer is borderline between a brown and a porter. Thoughts?

#2 neddles

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Posted 20 April 2016 - 06:30 AM

I have wondered for a while about doing some non-traditional stuff with lager yeast. Like a ~1.045-48 bitter grist with 2308 or light am. brown ale. I think this is an area where there are quite a few new things to be tried out. I say go for it.



#3 DieselGopher

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Posted 20 April 2016 - 08:13 AM

I have wondered for a while about doing some non-traditional stuff with lager yeast. Like a ~1.045-48 bitter grist with 2308 or light am. brown ale. I think this is an area where there are quite a few new things to be tried out. I say go for it.


Pretty sure I'll give it a go, might not be for a few months. Just thought I'd throw it out there.

#4 johnpreuss

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Posted 20 April 2016 - 08:24 AM

I have one carbing up right now.  I'll let you know how it turned out.  It's Frankenstein 1.065ish Amber lager hopped like a west coast amber with a boat load of homegrown cascade hops in the last 5 minutes through flame out fermented with W34/70 (3rd batch with this run of the yeast)



#5 SchwanzBrewer

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Posted 20 April 2016 - 08:56 AM

DO IT!

 

I think Ken does this all the time. 


Porter has been brewed traditionally with lager or ale yeast anyway so using a lager yeast isn't that big of a jump. Probably a maltier, smoother less fruity beer will be the result. 



#6 MyaCullen

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Posted 20 April 2016 - 09:30 AM

Iv'e done it a couple times, the lager yeast do have a unique character. It makes for a fairly interesting beer, IMO. 



#7 Bklmt2000

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Posted 20 April 2016 - 09:35 AM

I've used 34/70 many times in several different ale styles, and all turned out very well.

 

I keep the primary temps in the very low 60's (usually right around 60°F) when using 34/70 for ales, whereas with my normal ale yeast (US-05), i let the primary temps get a tad warmer, but still less than 68°F.



#8 Big Nake

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Posted 20 April 2016 - 09:53 AM

I see no reason not to do it. I suppose you might be "making it harder" than making an ale if you believe that making a lager is harder. But if you had a lager yeast up and running and you like its character, I say do it. I do not make styles where it would really stick out... porter, stout, IPA, Belgian ales, etc. If I were to make a hoppy pale ale with lager yeast, it might be called a hoppy amber lager before I called it a "pale ale with lager yeast" because that would be technically incorrect. Just like I don't mind using traditional "ale hops" in lagers or Hallertau hops in a blonde ale. Anything goes which is part of the fun. Cheers.

#9 positiveContact

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Posted 20 April 2016 - 10:46 AM

I've used 34/70 many times in several different ale styles, and all turned out very well.

 

I keep the primary temps in the very low 60's (usually right around 60°F) when using 34/70 for ales, whereas with my normal ale yeast (US-05), i let the primary temps get a tad warmer, but still less than 68°F.

 

yeah, check out the brulosophy 34/70 experiments with ferm temperature.  seems you can go pretty warm with that yeast and make clean beer.



#10 MyaCullen

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Posted 20 April 2016 - 10:56 AM

yeah, check out the brulosophy 34/70 experiments with ferm temperature.  seems you can go pretty warm with that yeast and make clean beer.

it makes a very good steam beer, IMO (well 2124 anyway)



#11 positiveContact

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Posted 20 April 2016 - 11:05 AM

it makes a very good steam beer, IMO (well 2124 anyway)

 

same yeast I think.




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