Fermenting Helles

[The Baron]

What temperatures have you used?

I think he has fermented @ 18c for 4 days then lifted to 21 for 5 days. I personally think it is too high for a Helles ( although it is within the yeast Temps)but it will still be nice but not as crisp IMO

 

[RichardM]

I think he has fermented @ 18c for 4 days then lifted to 21 for 5 days. I personally think it is too high for a Helles ( although it is within the yeast Temps)but it will still be nice but not as crisp IMO

I was asking @Cheshire Cat what temps he used.

 

[Cheshire Cat]

What temperatures have you used?

16C

 

[Weatherman]

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

I have the GH book but didn’t know which one to start with. I will have a good look at the reviews, many thanks

 

[The Baron]

When you do the GH recipes you do not have to be absolutely exact but use them as a base recipe and a little artistic licence is allowed thats how you will get a feel of doing your own recipes

 

[G-Town Brewer]

I just posted a question in the Ingredients forum about using this yeasts I didn't see this thread. For those that have used the Hell yeast from CML, if double pitching, as recommended, do you pitch directly or is there any benefit in rehydrating the yeast first?

 

[The Baron]

Do it how it suits you is what I would say, I have used Hell yeast and I have not a packet to hand but I think it says to sprinkle on but Re-hydrating is a personal thing if you think it works for you do it but is not always essential

 

[Brewnaldo]

I rehydrate dry yeast purely because I think it starts faster then, and if the yeast is getting busy it's less chance for anything unwanted to get going

 

[crescent city Mike]

For a Helles, I almost always use Saflager 34/70 and ferment at 10 C. When virtually done, I'll raise to 15 C for a diacetyl rest before crashing to 1 or 2 C to lager. It works every time!

 

[Weatherman]

Morning all.

The Hell yeast worked well and beavered away. It got the FF down to 1.004 which was a lot lower than expected with the abv now 5.9 rather than 5.0.

I have now bottled the brew, the bottles are firm.

The question is about lagering. I have fridges so, should I now set one to say, 6 degrees, and put them in there for a couple of weeks?

 

[Cwrw666]

I've used the CML Hell yeast for pilsner. I've fermented at 12c, another batch at 18+. I've lagered in the fridge for a fortnight, and not bothered at all. Can't say I've noticed any difference in the taste of any of them. All were very good BTW.

 

[Weatherman]

I've used the CML Hell yeast for pilsner. I've fermented at 12c, another batch at 18+. I've lagered in the fridge for a fortnight, and not bothered at all. Can't say I've noticed any difference in the taste of any of them. All were very good BTW.

Okey doke, many thanks. Probably won’t bother running the fridge up for a fortnight and save myself £300 in electric.

 

[Cwrw666]

Okey doke, many thanks. Probably won’t bother running the fridge up for a fortnight and save myself £300 in electric.

You could try a few bottles in your domestic fridge. Ours is set at 3c more or less. See if you can tell the difference.

 

[Weatherman]

You could try a few bottles in your domestic fridge. Ours is set at 3c more or less. See if you can tell the difference.

Sounds like a plan, problem is it will be in the house and very accessible!