I have used 34/70 and S-189 at 60-65*F. I did not perceive any off flavors. I don’t know about other lager yeasts.
Many lager yeast upper temp range is 59*F. Now, if it was 15-20 degrees you might detect a different but I don’t think the yeast will react negatively to 1-6 degrees above that upper limit.
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I am using Omega OYL-107 on this run. (Yea, yea, I am way late on a fest beer.. or way early
![Smiley :)](http://www.homebrewersassociation.org/forum/Smileys/default/smiley.gif)
)
A disadvantage I've found to pitching warm where the yeast can begin to take off and then dropping the temperature is that the yeast will "stall" - slow their activity way down. In such I case I decided whatever time I thought I'd gain by pitching early I lost due to slowing the initial stage of fermentation. I'm interested to see what others say here.
I wondered about that too, but after cooling overnight It was still cooking along this morning. When I get home this evening will tell the tale I suppose.
I have read and watched folks speak to both pitching a started yeast at lager fermentation temps, and pitching direct and holding above 60f for a day to let the yeast take off.
Will the diacetyl rest clear up the off flavors if the latter is done?
I ask, because I have done just this thing. I pitched direct and held temp at 65f for a full 24 hours before cooling to around 46f.
This is also my first lager, so roast away if you wish. ![Grin ;D](http://www.homebrewersassociation.org/forum/Smileys/default/grin.gif)
If the yeast produces esters, a d rest won't clear them up.
Would you expect esters to be created by doing so? Given the yeast listed above, and using an extract/steeping grain kit? (Provided that all other factors were optimal, as I believe that they were) Temps were all good throughout the cook, it was not overboiled, and O.G. was 1.059 when target was 1.058.