Fermenting High Gravity Lagers | Pro Tips from Imperial Yeast

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We're getting pro tips from Imperial Yeast on fermenting high-gravity lager beers. Adam McClure, Technical Support Specialist at Imperial Yeast, discusses special considerations for higher alcohol lagers including yeast cell count and pitch rate, staggered aeration, fermentation temperature, and extended lagering techniques. Plus, the importance of performing both forced fermentation and VDK (or diacetyl) tests to improve the quality of your homebrew.
Homebrew Recipe: Collaborator Doppelbock
chopandbrew.com/recipes/colla...
Guide: Forced Fermentation Test
www.imperialyeast.com/resourc...
Guide: VDK/Diacetyl Test
www.imperialyeast.com/resourc...
Support Chop & Brew via Patreon
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TOPICS/CHAPTERS
00:00 - Episode Breakdown
01:40 - Interview Introduction
02:44 - Basic Ale vs Lager Fermentation (at Standard Gravity)
04:30 - High Gravity Lager Fermentation Setup
05:50 - Pitch Rate
07:53 - Sugar Additions During Fermentation (Not Recommended)
08:57 - Fermentation Temperature
10:40 - Yeast Nutrients
11:12 - Vigorous Yet Controlled Fermentation
12:44 - Forced Fermentation and VDK (Diacetyl) Tests
16:34 - Lagering High Gravity Beers
19:47 - Collaborator Doppelbock Recipe Rundown
25:55 - Imperial Yeast Lager Strain Guide
31:23 - BLOOPERS!

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Опубликовано:

30 июл 2024

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Комментарии : 14

@ChopAndBrew 8 месяцев назад

Homebrew Recipe: Collaborator Doppelbock chopandbrew.com/recipes/collaborator-doppelbock-homebrew-recipe/

@ebenwaggoner8294 7 месяцев назад

Great video, Chip. Love the outtakes!!

@joshuabender4554 8 месяцев назад

Just seen the BYO article chip 🔥

@ChopAndBrew 8 месяцев назад

That was a lot of fun to write. Jim, Josh & Marty were also to be so helpful, transparent, and supportive of the project. Actually planning on shooting some tasting notes on Revolution beers with their local MN rep to cross-promote the article here on C&B. Standby!

@justn420 8 месяцев назад

Why would you brew steel reserve when it's so cheap?

@williamhardin8550 8 месяцев назад

If one not taking gravity samples every day or every other day. When would one start the D-rest for an high-gravity lager???

@ChopAndBrew 8 месяцев назад

I think taking gravity readings are pretty key -- in relation to what you would expect the final gravity to be -- to knowing when. But if you just don't want take that many samples I think you could ramp up temp for d-rest a few days after the krausen falls back into the wort/beer? This is a very un-scientific take, but just trying to help.

@GentleGiantFan 8 месяцев назад

Great episode. I get transferring the beer to a second keg to get the high alcohol off the yeast cake. Using a third vessel though confused me. Do you think a floating dip tube and waiting until lagering is finished would be just as beneficial?

@ChopAndBrew 8 месяцев назад

Before racking a final time .... or just in general? Not sure I follow the question 100%. Personally, as somone who isn't really well-equipped for closed transfers, I usually just lager in one vessel and sacrifice x-amount of beer to gelatin and pour off/dump to clear. But I understand that Adam is putting out there a much more technical and quality-specific way to do things.

@GentleGiantFan 8 месяцев назад

@@ChopAndBrew Before racking a final time. I think if you're using a floating dip tube and not lager with the keg under full serving pressure, you'd be fine. The main reason would be you're pulling beer from the top of the keg with a floating dip tube. Just a hunch anyways.

@ChopAndBrew 8 месяцев назад

@@GentleGiantFan I see what you're saying, and that sounds smart (in the second keg after cleanly racking off the main sludge of yeast cake). I think any method that currently works for you is a great method. As the wise Dawson used to say (a lot): "Your Mileage May Vary!"

@fdk7014 8 месяцев назад

Yeah of course the yeast guy wants you to use a lot of yeast

@ChopAndBrew 8 месяцев назад

LULZ. To be fair, Adam does say that you could brew a smaller beer first to get that cell count up (versus pitching like 4-7 pouches of yeast), but that a starter alone likely isn't going to get you there -- unless you want to make a starter so big that it might as well just be a beer anyway.

@fdk7014 8 месяцев назад

@@ChopAndBrewAbsolutely, reusing the yeast from a normal strength beer works great. In some cases I find the beer tastes better on the second round, even when making regular beer.