First German Pilsner Brew.

[Greg2013]

Brewed my first German Pilsner yesterday,pilsner malt and carpils with hallertaeur and saaz hops.


21.0 litres @ 1050,not bad volume is spot on,OG a little high should have been 1046 but close enough i reckon. Got her down to 15 c with the chiller,pitched two packs w34/70,going to let it sit in the spare room overnight then into fermentation chamber @13c tomorrow.

[Greg2013]

Ok so i pitched two packs w34/70 yeast on this last night and just left it overnight in the room.Today i put it in the fermentation chamber as you see,atm it is the temp in the chamber is 14 Celsius. Am i good to go with this ? Advice appreciated on how to proceed from here,i relaise i did not use a German lager yeast but i am not setup yet to grow liquid yeast starters. 

[johnrm]

Here is what Fermentis have to say about that yeast...
http://www.fermentis.com/wp-content/uploads/2012/02/SFG_S23.pdf

[Greg2013]

Holding steady now at 13.9 Celsius.

[Ozbrewer]

Drop,your fermentation down to 9.5c. Its better, it'll take a little longer. 2 weeks at primary is ok at 9.5c.

[Greg2013]

Drop,your fermentation down to 9.5c. Its better, it'll take a little longer. 2 weeks at primary is ok at 9.5c.

After two weeks @ 9.5c where to from there ?

[Ozbrewer]

Raise it 17 for a d-rest. 3 days. Then crash it to as low as the fridge can handle. I presume you have an stc - set it 1c and leave for two weeks.

[Greg2013]

Raise it 17 for a d-rest. 3 days. Then crash it to as low as the fridge can handle. I presume you have an stc - set it 1c and leave for two weeks.

Not in that fridge i don't have an stc1000,however my keg freezer i do so i can do that quite easily. Tbh i read the spec on that yeast and i thought 9.5c would put the yeast to sleep ? Anyway have it chilling down now so should not be long before it gets to 9.5c,it has only been down 24 hours so i figure better to change things now than stay fiddling with them eh ?

[Oh Crap]

Raise it 17 for a d-rest. 3 days. Then crash it to as low as the fridge can handle. I presume you have an stc - set it 1c and leave for two weeks.

Correct me if I'm wrong... I would raise it upto 16/17 THEN leave it at that for 3 days....cold crash to 1c for 2 weeks or longer if necessary... Tomatoes tomatos I know

[Ozbrewer]

@oh crap - just left out the "to", but thought it was implied. You an English teacher?   

@greg - it won't go to sleep.  Spec said down to 9c, but the yeast will work very slowly at a lower temp. with beer you need patience, and with a lager, even more. Low and slow will give a very crisp clean beer.

Yes, best to do it now.

[LordEoin]

personally i'd ferment this at 12, the bottom end of the ideal temperature range, unless you pitched a big-ass starter.

[Greg2013]

personally i'd ferment this at 12, the bottom end of the ideal temperature range, unless you pitched a big-ass starter.

No just pitched two packs of w34/70 dry yeast,yes trying to keep it between 10-12 c,i hope to have another stc-1000 by the time i do the next one so that my fermentation control is more precise.

[Greg2013]

Sorted now under proper stc1000 control @12C.

[Greg2013]

Be handy if i got the name of the yeast right i suppose  Below is the one i used,i got confussed because i am using the s23 on the next lager brew not this one.

https://www.thehomebrewcompany.ie/saflager-w3470-dry-lager-yeast-115g-p-1234.html

[brenmurph]

Isnt w3470 weihenstephan lager...orobably one of de best?