Mike wanted to try out a technique that he read about – brewing a lager at room temperatures with a dry yeast strain. He prepped his recipe, got his ingredients, and brewed as normal. When it came to fermenting, he chilled his wort to ale temperatures and pitched his yeast just like the packet said.
That’s great and all, but how did the beer taste? Watch this video and we see if this technique really works as an alternative to the standard lager brewing practices.
The Power of Fermentis Saflager W-34/70
With just one packet of dry Fermentis Saflager W-34/70 yeast, Mike started his fermentation process by sprinkling its contents on top of the wort that was sitting at room temperature. The fermentation went wild for four days and stayed in his basement at 70-75 degrees Fahrenheit for a total of two weeks. After that period of time, he moved the primary fermentor to his fridge where it cold crashed for six weeks.
The beer fermented clean like you would expect for a lager. The fermentation did not give off any rotten egg, sulfur odors, and with the cold crashing, the beer ended up clear.
We both think that this warm lager fermentation technique has merit. Even though what he did went against all conventional wisdom when it comes to lager brewing, Mike was successful in brewing a great tasting hometown lager.
Let us know what your experience has been with brewing lagers at ale temperatures.