Creator: Jake Huolihan
Fermentation temperature management is one thing deemed important to producing high quality beer, and that is very true when making types that depend on conventional lager yeasts. Given the sometimes clear character of most lager types, they’re extensively anticipated to be fermented at temperatures round 50°F/10°C with a purpose to reduce the event of esters, phenols, and different perceptible byproducts. Nonetheless, fermenting in such a way not solely requires gear able to sustaining such low temperatures, however the general fermentation course of additionally takes extra time.
Some trendy brewers have bucked conference by fermenting with lager strains at ale temperatures, upwards of 20°F/10°C hotter than really useful, and to the chagrin of a handful of ardent traditionalists, many are reporting optimistic outcomes. One lager yeast that seems to carry out exceptionally effectively at hotter temperatures is the Weihenstephan pressure, which additionally occurs to be credited because the world’s hottest lager yeast.
One in all my favourite lager strains in Imperial Yeast L13 International, which was purportedly sourced from Weihenstephan. Regardless of previous xBmts suggesting it performs effectively at ale temperatures, I nonetheless are inclined to ferment with it on the cooler finish, as doing so isn’t troublesome for me and I view it as low cost insurance coverage. Nonetheless, in the course of the peak of the Covid lockdown, my curiosity obtained the very best of me, so I designed an xBmt to additional discover the impression fermentation temperature has when utilizing this seemingly sturdy yeast on a Festbier.
| PURPOSE |
To guage the variations between a Festbier fermented with Imperial Yeast L13 International at 50°F/10°C and one fermented at 72°F/22°C.
| METHODS |
I went with a easy Festbier recipe for this xBmt in hopes any variations could be simply perceived.
Indubitable
Recipe Particulars
| Batch Dimension | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 23.6 | 5.8 SRM | 1.053 | 1.015 | 4.99 % |
| Actuals | 1.053 | 1.015 | 4.99 % | |||
Fermentables
| Title | Quantity | % |
|---|---|---|
| Gentle Munich | 6 lbs | 48.98 |
| Odyssey Pilsner | 6 lbs | 48.98 |
| Double Honey | 4 oz | 2.04 |
Hops
| Title | Quantity | Time | Use | Type | Alpha % |
|---|---|---|---|---|---|
| Loral | 22 g | 30 min | Boil | Pellet | 11.5 |
| Tettnang | 22 g | 5 min | Boil | Pellet | 4.5 |
Yeast
| Title | Lab | Attenuation | Temperature |
|---|---|---|---|
| International (L13) | Imperial Yeast | 77% | 32°F – 32°F |
Notes
| Water Profile: Ca 61 | Mg 0 | Na 8 | SO4 75 | Cl 55 |
I began my brew day by amassing RO water, adjusting it to my desired profile, then flipping the swap on my controller to get it heating up, after which I weighed out and milled the grain.
With the water correctly heated, I mashed in then checked to make sure it was at my goal temperature.
As soon as the 60 minute mash relaxation was full, I collected the candy wort in my kettle.
The wort was then boiled it for half-hour with hops added as said within the recipe.
When the boil was completed, I shortly chilled the wort with my IC.
A refractometer studying confirmed the wort was proper at my supposed OG.
13.1 °P = 1.053 OG
The chilled wort was then evenly cut up between two fermentation vessels.
Subsequent, I related the stuffed fermenters to my glycol unit and set one to 50°F/10°C whereas the opposite was set to 72°F/22°C. With each worts stabilized at their respective fermentation temperatures an hour later, I pitched a single pouch of Imperial Yeast L13 International into every.
After 3 weeks, I seen indicators of fermentation exercise have been absent in each beers, so I took hydrometer measurements exhibiting they have been on the identical FG.
Left: cool 1.015 FG | Proper: heat 1.015 FG
Subsequent, I stress transferred the beers to CO2 purged kegs that have been positioned in my keezer and left to lager for two months earlier than they have been prepared for analysis.
Left: cool | Proper: heat
| RESULTS |
As a result of social distancing practices on account of the COVID-19 pandemic, information for this xBmt was unable to be collected in our typical method. As such, momentary diversifications have been made involving the writer finishing a number of semi-blind triangle exams in as unbiased a approach as doable.
Using 4 opaque cups of the identical colour the place 2 have been inconspicuously marked, one set was crammed with the beer fermented at 50°F/10°C whereas the opposite set was crammed with the beer fermented at 72°F/22°C. For every triangle take a look at, 3 of the 4 cups have been indiscriminately chosen, thus randomizing which beer was the distinctive pattern for every trial. Following every try, I famous whether or not I used to be appropriate in figuring out the distinctive pattern. Out of the ten semi-blind triangle exams I accomplished, I wanted to establish the distinctive pattern not less than 7 occasions (p<0.05) with a purpose to attain statistical significance. In the long run, I appropriately recognized the distinctive pattern simply 3 occasions (p=0.70), indicating my lack of ability to reliably distinguish a Festbier fermented with Imperial Yeast L13 International at 50°F/10°C from one fermented at 72°F/22°C.
Even in easy side-by-side comparisons, I couldn’t inform these beers aside, they have been an identical in each option to me. Each had a pleasant malt taste with balanced hops and a brilliant clear fermentation character. I perceived no esters, phenols, fusel alcohol, or different off-flavors in both beer.
| DISCUSSION |
Fermentation temperature is extensively accepted as being probably the most necessary elements in producing good beer, with many believing lager types should be fermented round 50°F/10°C with a purpose to keep away from undesirable off-flavors. My lack of ability to reliably distinguish a Festbier fermented with Imperial Yeast L13 International at 50°F/10°C from one fermented at 72°F/22°C signifies any variations between the beers have been minor sufficient as to be imperceptible by me.
The best rationalization for this result’s that Imperial Yeast L13 International, and certain the Weihenstephan lager pressure usually, is powerful sufficient to face up to hotter temperatures than many presume. Understandably, it is a powerful tablet for a lot of to swallow, as the concept lagers require cool fermentation temperatures is rooted deep in brewing historical past. And that’s completely advantageous!
Having swapped out my cumbersome chest freezer chamber for a modern glycol unit a number of years in the past, exactly controlling fermentation temperature has develop into simpler than ever, so I’ve tended to stay with fermenting lagers on the cooler finish. Whereas I’ve made glorious beers utilizing this technique and can doubtless proceed fermenting most lagers cool, it does require extra time, so given these outcomes together with previous xBmt findings, I gained’t hesitate to ferment hotter if ever I’m in a pinch.
In case you have any ideas about this xBmt, please don’t hesitate to share within the feedback part under!
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