MiniYoda 1,978 Posted February 23, 2018 Here's your mission for the weekend, should you choose to accept it. I'm getting ready to bottle my first lager since I borrowed the second fridge from my landlord. Got me to thinking, I could do a lot of lagers this summer when it's too hot in my apartment to do ales at room temp. There are some great ale recipes at Mr. Beer, and I'm wondering: 1) In addition to changing the yeast and brewing temps, what else would I have to change to convert an ale recipe to a lager? 2) Most recipes use Safbrew T-58, S-33, US-05 and S-04 ale yeast, and W-34/70 and S-23 Lager yeast. Is there a rule to use when switching from one ale yeast to a lager yeast? In order words, if the recipe calls for ale yeast X, should I always/only/never select lager yeast Y? 3) Are there recipes (high hop? wheat?) that should not be switched from ale to lager? I know that I would lose the ability to call a porter a true porter if I brew it as a lager. I would just have to call it a Porter-style Lager Thoughts? Crazy Yoda 2 Share this post Link to post Share on other sites
Bonsai & Brew 6,800 Posted February 23, 2018 It all depends on how you feel about sticking to recognized styles. Here's a link to my favorite light reading. https://bjcp.org/docs/2015_Guidelines_Beer.pdf Share this post Link to post Share on other sites
D Kristof 1,186 Posted February 23, 2018 If you are brewing an imperial porter or stout, you will be using lager yeast capable of handling the higher ABV. Share this post Link to post Share on other sites
D Kristof 1,186 Posted February 23, 2018 Using the MrBeer HME's I use lager yeast and sometimes dry hop. Share this post Link to post Share on other sites
Creeps McLane 7,437 Posted February 23, 2018 4 hours ago, MiniYoda said: Here's your mission for the weekend, should you choose to accept it. I'm getting ready to bottle my first lager since I borrowed the second fridge from my landlord. Got me to thinking, I could do a lot of lagers this summer when it's too hot in my apartment to do ales at room temp. There are some great ale recipes at Mr. Beer, and I'm wondering: 1) In addition to changing the yeast and brewing temps, what else would I have to change to convert an ale recipe to a lager? 2) Most recipes use Safbrew T-58, S-33, US-05 and S-04 ale yeast, and W-34/70 and S-23 Lager yeast. Is there a rule to use when switching from one ale yeast to a lager yeast? In order words, if the recipe calls for ale yeast X, should I always/only/never select lager yeast Y? 3) Are there recipes (high hop? wheat?) that should not be switched from ale to lager? I know that I would lose the ability to call a porter a true porter if I brew it as a lager. I would just have to call it a Porter-style Lager Thoughts? Crazy Yoda 1- nothing at all 2- depends on what you want. Some yeasts like 34-70 i find it gives a slightly floral / fruity taste. I think S-33 has a little more of these esters. Try different ones, see which you like best 3- ive seen stout lagers. I dont think is a style except maybe a saison or any belgian beer. They make bavarian lager yeast right? Thats what id use on my wheats. Certain styles change... loosely. A blonde would now be more like a pilsner or a kolsch or maybe even a helles depending on ingredients. A dark wheat ale is now a dunkel. Im no expert on styles by any means. But I’d say brew your favorite MRB recipe and chuck some 34/70 in it. Itll just be a smoother, easier to drink beer. Anything you add will shine through more. 1 Share this post Link to post Share on other sites