I just saw Brewing TV Episode 53: Lager Workarounds again. I really want to brew the Oktoberfest, or Aletoberfest Michael Dawson brewed in that episode this fall.
Has anyone tried fermenting a lager yeast like WY2124 at ale temperatures, or an Aletoberfest beer with US05?
I was inspired by that too. I just bottled a Pseudo Pilsner using that yeast, fermented in a swamp cooler with the windows open, so it was probably around the mid fifties most of the time. I tasted it at bottling time and it was fine, I’ll let you know in a week or so if it really tastes like a lager, though.
I kept mine in the upper 50’s (56-58ish). Wyeast says that yeast will hold it’s lager characteristics up to 64F. So up to 64F you should be fine. Higher than that and you’re gonna start getting ale characteristics from that yeast. It’s such a small window, I’d say keep it under 60F and you can make a good lagerish beer.
What temp do you recommend for WY1007 to make a pseudo-lager? I used US05 in a cream ale that got down to 56 or so and it fermented fully but had that dreaded green apple taste for a few weeks.