BeerBorg

With 2 yeasts in there the fermenter is going nuts! Glad I rigged a blow off tube.

Thanks for the warning....what temp do you have it at right now?

The STC 1000 is set for 18.5c(65.3f) with a variance of .5c. I'll be lowering it to 15c(59f)next Saturday AM for 2 weeks(no I'm not that good. I got a chart posted on the wall I can read from here)

took 2 days to lower the chamber down to 15c(59f)where it'll stay till bottling day(on or about 2 April )

Jim....is it still fermenting at the lower temps?

Yes, the activity is slower, but still happening. I figure it because the ale yeast is just barely doing anything now

Just had a thought on this one. Since we are using both an ale and a lager yeast, will we need to do a D-rest after the temps are brought down?

I don't think so, we brewed at 65 for a week, I think that'll eliminate the need of a D-Rest. Also we're only going down to 59 in the secondary. I think you only need a D-Rest when you ferment cold from the start.

In my notes, I have written to ferment at 65. When that first fermentation starts to slow begin to bring the temps down slowly to 38 to 40 and hold there for a week. HHmmmm......

So...I'm not following exactly what you guys are doing, but if you are fermenting warm with a lager yeast, I would recommend doing a d-rest to allow it to clean up. It sounds like you're using BOTH an ale and lager yeast together? If so, I don't know if the ale yeast will clean up whatever diacetyl the lager yeast creates. I'll go back and read through the thread, but from a cursory glance I would say you would want a d-rest at a raised temp.

I reserve the right to look like an ass if I'm totally mis-reading this, though

Yes...we are using both the ale and lager yeat at the same time. Jim can't bring his temps down like I can. So that's why he is going from 65 down to about 59. I will go from 65 down to 38 to 40 by slowly stepping it down a few degrees at a time, then holding it there for about a week.

Here's one of the articles that we found where it talks about using both yeasts:
https://byo.com/hops/item/130-american- ... le-profile

Interesting. This is one of those situations where I would definitely defer to somebody with experience then.

My thinking is that I would treat it like a lager, in that I would d-rest it a few degrees higher than I fermented it at so it could ensure a good clean up. It looks like mashani commented earlier that the ale yeast would clean up after the lager yeast (that's teamwork!). I would just be inclined to make sure that happened and give it a long rest at that temp before dropping to lager temps - but that's how *I* think.

I'll have to watch this thread more to see how this pans out. Sounds interesting - and good for you guys for going outside the box!

Kealia wrote:Interesting. This is one of those situations where I would definitely defer to somebody with experience then.

My thinking is that I would treat it like a lager, in that I would d-rest it a few degrees higher than I fermented it at so it could ensure a good clean up. It looks like mashani commented earlier that the ale yeast would clean up after the lager yeast (that's teamwork!). I would just be inclined to make sure that happened and give it a long rest at that temp before dropping to lager temps - but that's how *I* think.

I'll have to watch this thread more to see how this pans out. Sounds interesting - and good for you guys for going outside the box!

You talking to one, or both of us? As we are taking different approaches to the fermenting. I didn't know BD was going to lager his, so yeah he probably needs a D-Rest. Mine on the other hand has not left ale temps. Just moved from mid range to the low end. Am I mistaken?

I think you've got it right on Jim. Sorry about that. I thought you knew that I was going to drop mine down that far. It will be interesting to share these when we are done. I wonder if there will be a discernable difference between the two methods.

Oh, that's ok you probably mentioned it I just let it slip my mind.(gets easier to do every year) I also plan to do an extended "cold condition" to a couple 6 packs(like 2 months in the back of the fridge). Just to see what that might do to the flavor profile. I'm thinking with the S-23 in there, it ought to be a right interesting drink to break out at the 4th of July cook out.

This is becoming the most intriguing brew we've made