BYO American IPA / Lager

[Cheyne_brewer]

I'm brewing a few kits to build up stocks in anticipation of good weather & visitors soon. I made up the BYO American IPA (2.5kg LME kit) from The Range this morning having treated my water & left it overnight. Having added 600g MJ LME and 400g white sugar (I know...on the naughty step!) rather than the quoted 1kg Dextrose it topped 1052 with 22 litres in the Fermzilla. I pitched the yeast about 11am today, it's now sat in the ferm fridge under pressure @ 25C and going like a good 'un. Impressive stuff. I'm watching the iSpindel readings with fascination!

I have a BYO Premium Lager waiting for its turn and considering doing this as a pseudo-lager under pressure. Question - use the supplied yeast, harvest some of the IPA yeast or go all-out with a dose of Voss at 35C plus?

 

[RichardM]

25 centigrade sounds too high to me. I'd have it about 20 or 22

 

[Cheyne_brewer]

Under 12psi?

 

[RichardM]

Under 12psi?

I don't brew under pressure, so don't know about whether you can ferment at higher temperatures.

 

[Cheyne_brewer]

The idea is that pressure reduces ester formation which thus allows a higher fermentation temperature and thus a faster ferment. 25c doesn't seem excessively high under pressure. If I go with Voss for a pseudo lager this will be at 35C and a higher pressure. I know it won’t be lager but still better than buying tinned stuff to sup in the garden when visitors are allowed again, especially when the tins are chilled until all flavour is lost