What are you brewing this weekend

[Motorbikeman]

What happens if ya pitch lager yeast in the warm .  Say 18 and cool it to 12 within a couple of hours.   W-34/70

[brenmurph]

What happens if ya pitch lager yeast in the warm .  Say 18 and cool it to 12 within a couple of hours.   W-34/70

As long as 18 is in the yeasts happy range it shud be fine, although as i said in brewcon, follow rehydration and pitching guidlines from the yeast produces is a good start. Many recomend rehydrating warm circa 30c e.g lallemand munich, brewferm lager and mauribrew so check instructions. Mangrove says rehydrate 30_35c and 20_25c for their lager yeast

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[Motorbikeman]

Thanks. Should be OK then.    Hydrated too early  and was worried about waiting to pitch at 12.   

Another silly question. 

Would it be ok to dump another batch of  lager wort onto the slurry/yeast cake of a larger leaving primary?   very lazy I know.   

[Leann ull]

There's a theory with liquid yeasts that you do hot starters to max the yield fast, never been a fan myself and lager is a a fussy little bugger and is cruel in punishing from the smallest error or yeast stress, you probably got away with it though.
Not advisable to pitch on top of lager trub for the reasons above. You could have a go at cleaning it.
Lager yeast is also really slow taking off so instead of 4-8 hours can be 12-24 hours before it takes off so don't panic.
So you see Heino and Carlsb. aren't that easy to brew!

[BrewDorg]

I've never understood why the big dogs all brew lager given it's not the easiest or quickest style to brew. At what point did people start loving lagers so much that they dominate the market? When I started drinking, I only drank them because they were what's there, not because I particularly enjoy them.

[Joe Cal]

I've gone for an experimental one this weekend. Attempting a rushed sour beer. Only 5 litres so if it goes tits up I'll live with it.

I did my mash and sparge Friday, so had the wort in the kettle. I then added 2 teaspoons of glenillen live yoghurt to purposely infect the brew. Left it until last night, the Monday, there was a lot of activity, very funky smells. boiled it all for an hour to kill off the bacteria and put in a small amount of hops. Transferred to fermenter through a sieve to get rid of any yoghurt solids and pitched a mangrove jacks Belgian Ale yeast.

Very interested to see how it goes...

[mr hoppy]

I've never understood why the big dogs all brew lager given it's not the easiest or quickest style to brew. At what point did people start loving lagers so much that they dominate the market?

Lager was the craft beer of the late 19th century... and with good reason, a well made lager is a thing of beauty. Gambrinus Waltz is a pretty good book on this.

As for the big boys they've plenty of short cuts (e.g. beechwood chips) that allow them to get product out the door faster.

[Acott]

Brewed up a Black IPA for the GEBB competition, tried a couple of tips I picked up at BrewCon.
I've left it a little late so here's hoping its good in time for the comp!

[Qs]

I brewed a pretty standardish cascade pale ale today but I'm trying kolsch yeast with it to see how it works out.

[nigel_c]

Brewed a slightly lower abv version of BrewDogs Elvis Juice today.
Loads of grapefruit and orange peel in the boil with mosaic, Simcoe, Citra and cascade (no Amarillo)
Smells amazing . Can't wait to get this one on tap.

[Qs]

Elvis Juice is great, let us know how it ends up.

[Jonnycheech]

I've never understood why the big dogs all brew lager given it's not the easiest or quickest style to brew. At what point did people start loving lagers so much that they dominate the market? When I started drinking, I only drank them because they were what's there, not because I particularly enjoy them.

"Why did lager beer become so popular? At the time lager yeast was discovered, most ale fermentations contained some wild yeast and bacteria and the resulting beer had a very short shelf life. Lager beer could be fermented cool, which suppressed the growth of wild yeast and bacteria. (Modern lager brewers tend to have problems with Pediococcus because of the slower fermentation, but they likely have less problems than pre-modern ale brewers.) Lager beer therefore had a longer shelf life, which meant greater distribution area and increased sales. Breweries probably began to switch to lager brewing to increase their sales."

From BYO's last issue.

[molc]

Wasn't lager yeast the first to be isolated and also at the same time Louis Pasteur started doing the round, working on sanitation in the brewery?  Those events combined meant repeatability and longer shelf life, now that "the disease of beer" had been cured.

[jawalemon]

Brewed a slightly lower abv version of BrewDogs Elvis Juice today.
Loads of grapefruit and orange peel in the boil with mosaic, Simcoe, Citra and cascade (no Amarillo)
Smells amazing . Can't wait to get this one on tap.

I'm dry hopping an IPA I used grapefruit and blood orange zest in the boil with nugget, simcoe, mosaic, summit and Columbus  hops. Will be kegging the weekend

[BrewDorg]

Very interesting, it makes a lot of sense with that context.

Keeping with the thread topic, I'm going to brew my Irish stout this weekend. I've gone off the idea of souring the mash and I might toss some cocoa powder in the boil @ 10mins for some extra complexity. Not too much, 20g or so I'm thinking.