Fermenting Helles

[Weatherman]

Morning all.

I am currently following a recipe for a Vienna Helles which says to ferment at 18 degrees for 4 days and then 21 degrees for 5 days.

All has gone well with plenty of activity in the FV and airlock

Question is, now what?

Do I reduce the temp down again?

I can’t bottle it until next weekend at the earliest (I could do it today but it’s only been in just over a week)

The yeast is CML Hell

 

[Dutto]

Personally, I would leave it at 21*C until two weeks of fermentation is finished.

 

[The Baron]

Isn't that rather hot for Helles Yeast?

 

[Weatherman]

Isn't that rather hot for Helles Yeast?

It’s what’s the recipe states. It seems happy enough.

It’s only my 4th all grain so not really knowledgeable enough to give a sensible reply to be honest

 

[The Baron]

Helles Lagers should be fermented at a low temperature then lifted for a Diacetyl rest.
The lower temperature will generally mean a longer ferment first then a Diacetyl rest that is what you raise the temp for and then a lagering period at low temperature thereafter
I would look at more Helles recipes before your next attempt as this is not true to type IMO

 

[Weatherman]

Thanks for the reply.

I have fridges and inkbirds
etc so should a alternate recipe/kit have a different, cooler method I will look forward to seeing the difference.

 

[The Baron]

What yeast did you use in this recipe?

 

[Weatherman]

HELL. Bottom Fermenting Berlin Pilsner Yeast.
Suitable for rounded German lagers
Attenuation: 76-82%
Flocculation: High
Fermentation: ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching

 

[Weatherman]

It’s came with the all grain kit. If you buy the yeast separate, it states “it’s preferable to double pitch at 12 degrees”

I can see a comparison experiment coming on….

 

[The Baron]

Next brew use a Helles Lager yeast and ferment @ 12c ish for 2 weeks then raise the temp to 18c ish for the diacetyl rest as a general guide. Then condition for a month@ 3c is more traditional to style.
If you have the Bible by Greg Hughes he has a recipe in there and you will not go far wrong with his recipes

 

[The Baron]

Yes double pitching at the lower end of the fermentation scale is preferable, Try the Hell yeast from CrossMyLoof as they are a reasonable price if you double pitch and good.
Save a couple of bottles off this batch so you can compare against a more to style recipe

 

[Weatherman]

This is the CML hell yeast and their Weiner Hell Vienna Helles kit.

 

[The Baron]

I would then ferment at the more to style temps then if you use it again, the temps seem too high for me especially as you have temperature control

 

[The Baron]

This is the CML hell yeast and their Weiner Hell Vienna Helles kit.

Sorry you did say it was the Hell yeast from CML in the first post

 

[Weatherman]

Sorry you did say it was the Hell yeast from CML in the first post

I’m not creating my own recipes yet.
The kit and instructions are good and as always delivery was quick.

 

[The Baron]

A good way to start if you do not want to create your own recipes but you can just follow tried and tested recipes to take the next step before full on own recipes. The book I have mentioned is ideal for that and most of the recipes have been done by many forums members and usually successfully

 

[Brewnaldo]

Aye agree with Baron, GH book is a good place to start ancd various recipes from it have been made and reviewed by folk on here

Clicky

 

[Dutto]

Remember

“More brews have been poured
down the drain by people NOT
following the Manufacturers
Instructions than otherwise.”​

Manufacturers want you to buy again so they will normally offer trusted advice.

After many years of brewing, I only move away from any instructions to add an adjunct or extend the time. (The latter because I try to follow the 2+2+2 rule for brewing. i.e. Two weeks fermenting - Two weeks carbonating - Two weeks conditioning.)

I’m normally in no hurry and the system works for me.
:hat:

 

[Cheshire Cat]

I’ve used CML Hell many times it’s a cracking yeast.

 

[RichardM]

I’ve used CML Hell many times it’s a cracking yeast.

What temperatures have you used?