Hello everyone,
I'm an all grain homebrewer of several years. I've tried searching online and asking on homebrew forums about Brewsters Yeast L36 high pressure lager yeast and fermentation under pressure at higher temps, but have found nothing.
Description:
L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
My curiosity was peaked enough that I got a large corney keg and fitted it with an adjustable relief valve and gauge to maintain 15psi. I have a starter of L36 going and I'm brewing an American style lager Friday. I was surprised homebrewers aren't showing any interest and the only mention I could find of this process, was from professional brewers, so here I am.
I have read Noonan's "New brewing lager beer" and as technical as it is, it doesn't mention fermentation under pressure. I would like to know the details of what's happening during fermentation under these conditions. Any info/opinions/experiences would be greatly appreciated.
Thank you for your time.
I'm an all grain homebrewer of several years. I've tried searching online and asking on homebrew forums about Brewsters Yeast L36 high pressure lager yeast and fermentation under pressure at higher temps, but have found nothing.
Description:
L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
My curiosity was peaked enough that I got a large corney keg and fitted it with an adjustable relief valve and gauge to maintain 15psi. I have a starter of L36 going and I'm brewing an American style lager Friday. I was surprised homebrewers aren't showing any interest and the only mention I could find of this process, was from professional brewers, so here I am.
I have read Noonan's "New brewing lager beer" and as technical as it is, it doesn't mention fermentation under pressure. I would like to know the details of what's happening during fermentation under these conditions. Any info/opinions/experiences would be greatly appreciated.
Thank you for your time.
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