We’re getting pro tips from Imperial Yeast on fermenting high-gravity lager beers. Adam McClure, Technical Support Specialist at Imperial Yeast, discusses special considerations for higher alcohol lagers including yeast cell count and pitch rate, staggered aeration, fermentation temperature, and extended lagering techniques. Plus, the importance of performing both forced fermentation and VDK (or diacetyl) tests to improve the quality of your homebrew.
Homebrew Recipe: Collaborator Doppelbock
Guide: Forced Fermentation Test
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TOPICS/CHAPTERS
00:00 – Episode Breakdown
01:40 – Interview Introduction
02:44 – Basic Ale vs Lager Fermentation (at Standard Gravity)
04:30 – High Gravity Lager Fermentation Setup
05:50 – Pitch Rate
07:53 – Sugar Additions During Fermentation (Not Recommended)
08:57 – Fermentation Temperature
10:40 – Yeast Nutrients
11:12 – Vigorous Yet Controlled Fermentation
12:44 – Forced Fermentation and VDK (Diacetyl) Tests
16:34 – Lagering High Gravity Beers
19:47 – Collaborator Doppelbock Recipe Rundown
25:55 – Imperial Yeast Lager Strain Guide
31:23 – BLOOPERS!