Can anybody name a good, common, inexpensive...

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Bottom-fermenting yeast that'll work at average room temperature?

Re: Can anybody name a good, common, inexpensive...



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Sorry... I know should've said "lager yeast", but that would make some folks
wonder about the temperature bit.

Re: Can anybody name a good, common, inexpensive...


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Hrmm.  You need to flesh this out a bit.  Are you looking to make a steam beer?
Define inexpensive.

P

Re: Can anybody name a good, common, inexpensive...


The DCL Saflager range are good, common and inexpensive.  Not sure if
I'd like to taste what happens at room temp though.

How cold is the room?!

Garrison Hilliard wrote:
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Re: Can anybody name a good, common, inexpensive...


Actually I just googled saflager S23 and room temperature and it seems
some people don't mind the results.  Hmm.

DaSuthNa wrote:
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Re: Can anybody name a good, common, inexpensive...


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Just about any dry ale yeast.  Was this a trick question?

By "bottom fermenting" do you mean lager yeast?  Most ale yeasts these
days aren't really "top fermenting" anymore.  The whole top vs bottom thing
is more of a traditional definition.

If you want a room temp lager yeast, I'm assuming you're trying to make
a "steam" beer?

If you can be more specific on what you are asking, it might help.


John.

Re: Can anybody name a good, common, inexpensive...


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Yeah, it's a bunch of crap.  Instead of using the terms "bottom fermenting"
and "top fermenting", it would be much more appropriate to use the terms
"cool fermenting" and "warm fermenting".  Of course, all yeasts will ferment
warm, but might not all taste good when fermented warm.  Some warm
fermenting yeasts will ferment cool, but perhaps not as well as you'd expect
(might settle out early and end up with poor attenuation).  Ah, well, I
suppose it will be a few more generations before we get rid of the "bottom"
vs. "top" terminology.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Can anybody name a good, common, inexpensive...


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I prefer "lager" and "ale", but I'm weird that way.


John.

Re: Can anybody name a good, common, inexpensive...


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Well, of course, that would be the simplest answer... at least, to the beer
educated.  But when beer virgins ask what the difference is between ale and
lager, I'm not going to be the guy who says "top" or "bottom" fermenting,
not anymore.  It's really all about fermentation temperature.  They're all
the same bug, they just behave a little differently at different
temperatures.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Can anybody name a good, common, inexpensive...


...
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...

Just to be a bit pedantic here, they are *almost* the same, but they
ARE different critters.  The main difference being that lager yeast
(Saccharomyces pastorianus) can ferment a few more complex sugars than
ale yeast can (Saccharomyces cerevisiae).  This is one source of the
"cleaner" taste in a lager.  Temperature (ON THE LOW END ONLY) is only
one distinction between the two.


Re: Can anybody name a good, common, inexpensive...


Garrison Hilliard wrote:
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wlp810 san francisco lager yeast is probably the warmest fermenting
lager yeast that I know of. ie whilst retaining lagerlike characteristics.

http://www.whitelabs.com/results.asp "San Francisco Lager
(WLP810)
This yeast is used to produce the "California Common" style beer. A
unique lager strain which has the ability to ferment up to 65 degrees
while retaining lager characteristics. Can also be fermented down to 50
degrees for production of marzens, pilsners a
   Attenuation: 65-70; Flocculation: High; Optimum Ferm. Temp: 58-65"
*** Posted via a free Usenet account from http://www.teranews.com ***

Re: Can anybody name a good, common, inexpensive...


On Tuesday 18 April 2006 02:37, Garrison Hilliard wrote:

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Safale S04 is bottom fermenting despite being an ale yeast. Saflager S23 is
also bottom fermenting and is tolerant of higher temps than other lager
yeasts. A friend of mine reckons it's actually a bit better at slightly
high (for lager) temps as the beer comes out less fruity.
--
Andy Davison
andy@oiyou.force9.co.uk

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