Brewing Pilsner

[alealex]

Let us know how long it takes to kick off

It took 12-18 h before it started. it is going nicely now at 11*C

[alealex]

I know Shane, temp does magic.

[pob]

same pack, bb 09.2014, but it says 11.5g in 20 to 30 litres

Email back from Fermentis today in answer to:

"Hi Fermentis,
Have you changed the dosage rate on your packets for the above yeast in the last 12 months?
Can you advise the best pitching rate and temperature for homebrewers brewing lagers in 25L batches.
Thanks"

Reply:

From: BOURDALLE Jean-Jacques - SIL <JBL@lesaffre.fr>
Date: 15 May 2014 09:47:29 IST

Subject: TR: Contact from Fermentis website-Pitch Rates W34/70

"Thank you for your email and for your interest in Fermentis products.

The pitching rate for lager type strain as Saflager w34/70 is still 80 to 120 g/hl
Means 20 to 30 g in 25 l fermenter vessel.
The fermentation temperature is from 9 to 22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)

Best regards,
Jean-Jacques"

[brenmurph]

is that 2 to 3 packets of yeast per standard homebrew batch? at 5.50 a packet?

I brew good lagers for a total cost of  10 euros inc all ingredients, esb and a packet of decent lager yeast.

Just wondering if a homebrew batch is 20-30 grams why not package 30 grams in a yeast sachet instead of 11.5g

[donnchadhc]

I'd say they're hedging their bets. I'd say two packets in a small starter is what they're really saying, or a packet in a 2 Litre starter. A starter is never a bad idea.

[Eoin]

It's lager to get it properly into the zone it needs a big pitch. Liquid is really the way to go for lagers. Or the big packs of 34/70

[alealex]

Another (this time cooperative) pils brewed last week.
after 6days down to 1.012. is it time for diacetyl break?
Would refermentetion in the keg (after about 21 days) work as diacetyl break?

[Dodge]

Personally I like to ferment my lagers at 10C. After a week I'd raise the temp slowly up to 16C for diacetyl rest for the following week.

Taking the lager off the yeast to soon means that the yeast can't clear up any off flavours.

It's easier to taste off flavours in lagers than ales that's why taking it slow with lagers is important

[brenmurph]

Just went to masterclass in Weihenstephener brewery (oldest still working brewery in the world) very free with their info and descriptors. We had a very close up tour of the brewery and the processes. Very surprised that all their lagers are decocted and fermented at 7c to 10c depending on the exact brew. Stronger lagers lower end of scale. Diacetyl rest also at low temps it seems and they get more time. The brewery have 20 massive conditioning tanks that lager from 3 weeks to 3 months depending on brew in question and surprisingly same lager strain for all lagers.
Very important to take wort off Trub initially but not off yeast as dodge says the yeast is vital to secondary condition. The lager yeasts dont die and  produce off flavours as much as ale fermenting due to the preservative nature of colder temp.

Anyone going to munich dont miss out on Weihenstephen..its a musst...Apart from a a fabulous brewery it is home to Alte Akademie ( the Old university) which is very well preserved and a fully working brewing research centre as well as a commercial brewery where beer is clearly brewed, served and drank with pride. The Old brewery and uni is in the centre of the massive brewing campus ( new campus) of Munich  Technicaluniversity, located in Freising, Munich.

If u wanna brew great lagers go there for a holiday you wont regret it if you love beer

[johnrm]

...and surprisingly same lager strain for all lagers.

They must have heard about you Bren!