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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  RE: Homebrew Digest #255 (September 16, 1989) (")
  Lager Ferment Temp (willa)
  Yeast redux (Doug Roberts  at  Los Alamos National Laboratory)


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Date: Mon, 18 Sep 89 10:07 CDT
From: "What do you mean, what flavor is it? It's a bloody albatross!"
Subject: RE: Homebrew Digest #255 (September 16, 1989)

Not to underrate the effort involved, but I find wading through the 
indexes (while reading the digest) rather annoying, since I find that the
subject headers are not all that informative.  I think a seperate mailing
list to interested parties would be _much_ better.

- Ted
---
"It is more difficult to kill a fly with a sledgehammer than to do it with
a rolled knighthood scroll."  -- ]ke Eldberg
Patrick T. Garvin   ptgarvin at aardvark.ucs.uoknor.edu / ptgarvin at uokmax.UUCP
in the Society: Padraig Cosfhota o Ulad / Barony of Namron, Ansteorra
Disclaimer:  Fragile.  Contents inflammable.  Do not use near open flame.

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Date: Mon, 18 Sep 89 09:29:54 PDT
From: willa at hpvclwa
Subject: Lager Ferment Temp


>I made a batch of Steam Beer that called for a lager yeast (I used WYeast 2007)
>fermented at 50 - 55 degrees.  I did this and it fermented well for 2 weeks
>and then stopped.  I aged it for the recommended 2 weeks and removed it from
>the fridge for bottling.  As it warmed to room temperature, it began to ferment
>again.  I returned it to the fridge and it stopped.  Now, I don't think it is 
>infected, but why would a lager yeast prefer this warmer temperature.  Should
>I bottle it and keep the bottles refrigerated.  I haven't taken a sample yet.
>Any ideas are welcome.
>
>Mark Nevar

Mark:

I recently made a steam bear with a WYeast lager yeast (I don't remember the
number, but could look it up).  I too fermented at 50-55 degrees.  All 
visible activity seemed to have stopped within about 10 days.  I let it sit
two weeks, racked to a secondary, dry hopped, and let it sit another 5 weeks
at the same temp.  My brew was just extract, hops, water and yeast.  It came
out very "dry" (seems to have replaced "lite" in beer-marketing-speak).  I
expect your fermentation was complete on schedule.  See the other articles on
CO2 capacity of liquids vs. temperature.

. . .Will Allen
willa at hpvcfs1.hp.com

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Date: Mon, 18 Sep 89 17:24:51 MDT
From: roberts%studguppy at LANL.GOV (Doug Roberts  at  Los Alamos National Laboratory)
Subject: Yeast redux

Now this is a little odd: I brewed a batch on August 31 (the Clara
Bell Bock beer). I pitched 14 grams of Munton & Fisson and saw a very
vigorous and healthy fermentation in the primary. Three days later the
head had dropped and I racked to the secondary, whereupon the
fermentation nearly died. It puttered along at a _very_ slow rate
until a day ago, when it started to pick up. Now, there is fairly
active fermentation going on, enough to cause a new light head of very
fine bubbles at the top of the secondary.

Any ideas as to what has caused this?

--Doug

================================================================
Douglas Roberts                |
Los Alamos National Laboratory |When choosing between two evils,  
Box 1663, MS F-602             |I always like to try the one 
Los Alamos, New Mexico 87545   |I've never tried before.
(505)667-4569                  |
dzzr at lanl.gov                  |
================================================================

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End of HOMEBREW Digest #258, 09/19/89
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