Sam Adams Boston Larger

[private4587]

I am thinking of having a go at brewing this larger after enjoying it on a recent trip to the US. I have a clone recipe off Beersmith but I am unsure to the yeast and fermentation method. Is there any yeast from CML suitable. And if anyone could give me a run down on the fermentation method i would be most grateful

 

[MyQul]

Unless you REALLY want to use lager yeast I'd just use the CML Kolsch yeast fermented at 15C

 

[Saisonator]

Follow this method with CML Kolsch yeast.

http://brulosophy.com/recipes/moktoberfest/

 

[MyQul]

Follow this method with CML Kolsch yeast.

http://brulosophy.com/recipes/moktoberfest/

Apart from the cold crash that's generally what I do with all my beers when I use my brewbag. Ferment for 4-5 days at target temp using ice bottles to get it to the target temp. Then for another few (say 5-7) days let it naturally rise to ambient temp by not adding anymore ice bottles to the brew bag. Then package when it's finished fermenting

 

[Sandimas]

I used Saflager S-23 when I did it.

There are several reciped kicking around, the one I did used Tettnager for the boil and Hallertau as a dry hop. It wasn't exactly like Sam Adams but it was gorgeous.

 

[Clint]

I recently brewed a pseudo lager at 14 °c and used 2 pkts of wilko gervin yeast. It's turned out really well;very crisp and totally clear!

 

[MyQul]

I recently brewed a pseudo lager at 14 °c and used 2 pkts of wilko gervin yeast. It's turned out really well;very crisp and totally clear!

How long did you have is in the FV, as Notty usually ferments quickly?

 

[Saisonator]

Apart from the cold crash that's generally what I do with all my beers when I use my brewbag. Ferment for 4-5 days at target temp using ice bottles to get it to the target temp. Then for another few (say 5-7) days let it naturally rise to ambient temp by not adding anymore ice bottles to the brew bag. Then package when it's finished fermenting

It looks like once the desired yeast has done it's work, there is nothing left for the undesired yeast that might dominate if fermented too warm from the start.
It's just cleaning up in the later stage.

 

[MyQul]

It looks like once the desired yeast has done it's work, there is nothing left for the undesired yeast that might dominate if fermented too warm from the start.
It's just cleaning up in the later stage.

Yeah, the ramp up cleans up any diacytl

 

[Clint]

M...iirc around 3 weeks...2 weeks at 14 then added 2°c per day for 3 days held it for a couple of days then reduced to 4 for a couple. I will check my notes later as I have just got in from work....
Right....
After consulting my notes....
11 days at 14°c og 1052 to 1008
Raised to 16°c then a 2°c increase every 12 hours to 20°c
Left for a couple of days at 20 then cooled to 4 for 3 days. So less than 3 weeks in total.