Saflager Yeast Q.

[Big Al]

Just brewed Morgans Golden Saaz Pilsner using Saflager yeast for 1st time. So I thought I would try Black Rock Lager with Saflager with the cool upon us. The guy at the HBS said only use half the Saflager yeast packet (11.5g). I used all in the pilsner. What is the right amount? Also what about using one ale yeast and Saflager in the same brew?
Big Al

[tommo]

Big Al,

Have just racked a black rock lager done with SAFlager yeast. ( 11.5 )

The krausen was very heavy for the first 5 days or so then diminished to the yeast cap which dropped at day 6.

I'm told this was due to excessive temp 17/19 deg.

In my ( limited ) experience I've never seen a healthier looking start to a brew.

I have pitched a lager yeast over an ale yeast that was borderline out of date but it's still maturing so can't help on that one.

tommo

[Evo]

At 11.5g, Saflager do give you a decent whack of yeast for a brew. Most kit yeasts are only 5 - 7g. Going on that, sure, you could use half a packet in a brew (yeast will multiply first to the appropriate amount depending on the available sugars). The only thing is you've then gotta store half a packet of yeast somewhere til you do your next brew. For a $1.75 saving I wouldn't be risking it.

As for the lager & ale yeast, yeah, you probably could, but why would you ? Lager and ale brew best at different temps. Putting both yeasts in and brewing at lager temps (10 - 12C) would make the ale yeast not start. Brewing at ale temps (18 - 22C) would make the lager yeast give off some funky smells and flavours. So yeah, ale yeast for ales, lager yeast for lagers (and if you're only a beginner I'd steer away from lager yeast for a while).

[Oliver]

Just brewed Morgans Golden Saaz Pilsner using Saflager yeast for 1st time. So I thought I would try Black Rock Lager with Saflager with the cool upon us. The guy at the HBS said only use half the Saflager yeast packet (11.5g). I used all in the pilsner. What is the right amount? Also what about using one ale yeast and Saflager in the same brew?
Big Al

Did he say why on earth you'd only pitch half?

Put the whole lot in. Homebrewers by comparison to commercial brewers have a very low yeast pitching rate, so don't be scared to put the whole 11.5g in.

It's good to pitch a lot of yeast as it helps the fermentation get off to a good start, and thwarts any attempts by any nasties hanging around to take hold in your beer.

I agree with what Evo said about why you'd pitch a lager and an ale yeast (although keep in mind that quite a few of the Cooper's range come with a blend. See http://www.homebrewandbeer.com/forum/vi ... .php?t=571 for more info on Cooper's yeasts).

Cheers,

Oliver

[Dogger Dan]

Oliver.

SAF Lager here in Canada comes in packages large enough to do 54 Litres. I wonder if that is the case . Regardless, I would put in the lot, I am not keen on storing open yeast

Dogger

[stevem]

See this link. It appears it depends at what temperature you are pitching. If at the lower temps you actually need to pitch 2 x 11.5 g !!!

http://www.dclyeast.co.uk/DCL_Main/main ... ctions.htm


Cheers
Steve

[db]

See this link. It appears it depends at what temperature you are pitching. If at the lower temps you actually need to pitch 2 x 11.5 g !!!

http://www.dclyeast.co.uk/DCL_Main/main ... ctions.htm


Cheers
Steve

damn straight.. the more the better

as for mixing the yeast why not?.. i recently did a brew with a blend of 7 different strains.. 5 ale + 2 lager.

[Evo]

I'm sure you COULD mix yeasts, but why would you ? When I make a beer I choose a yeast that will compliment the style. Do I want it fruity, malty, dry, wheat-beery etc etc. You'd never know what you were going to get if you chucked in 7 different types.

[db]

I'm sure you COULD mix yeasts, but why would you ? When I make a beer I choose a yeast that will compliment the style. Do I want it fruity, malty, dry, wheat-beery etc etc. You'd never know what you were going to get if you chucked in 7 different types.

ask coopers why they have a mix of ale & lager in some of their kits.. ask whitelabs why they bothered mixing 4 different types for their anniversary blend

as for 7 types that was probly abit over the top but i was interested to see how it would turn out.. regardless of "style".. & it turned out great.

i don't see why mixing yeasts is any different to mixing malts, hops etc.. each have their own characteristics.

[Evo]

Sorry DB. Didn't mean to get your back up. All I meant was, we know what certain flavours different hops are meant to impart. Who knows what would happen if you chuck in 7 types of yeast. I'd be pretty sure they wouldn't contribute equally to to the flavour. Even if you got a good result out of it, you'd have little chance of replicating it next time.

My way of thinking is - there are enough combinations of malt, hops and yeast to give you a myriad of flavours and styles. Why try to do something outside the square when you haven't gone close to exhausting the tried and true ? Like I said, my way of thinking.

As for Coopers and White Labs, they are definitely way above my level of brewmanship (as probably you are DB), and have no doubt gone closer to exhausting the tried and true.

[db]

Evo, sorry.. didn't mean for the last post to come across as it did..
just trying to state that yeast blending can be done. i wouldn't discourage people from doing it.. experiment a little

Why try to do something outside the square when you haven't gone close to exhausting the tried and true ? Like I said, my way of thinking.

that's cool.. but i think thats sorta like sticking to 1 strain of yeast.. safale s-04 for example.. until you've tried brewing every style & tried every malt etc.

the strains i used were yeasts that i'm familiar with & know their tastes.. i was curious as to how they'd blend so i tried it..
your right that i may not be able to replicate it again but i did harvest some yeast from 2ndary..

& i'm in no way above you in brewmanship.. i just dont mind a little experimenting outside of the square

cheers

[Big Al]

Thanks for all the replies. Cleared up the Saflager Q. The HBS was not my regular one that gave me the "half" advice. I will chuck all in in future.

Big Al.

[Hrundi V Bakshi]

Mr Big,
It is hard to put too much yeast in a beer easy to put too little.
I submit.

[NickMoore]

this may help. its from fermentis.com the division of lesaffre that makes saflager ... Nick


Directions for use

Rehydrate using either sterile water or wort at a ratio of 10 times the weight of yeast to be used. Mix gently to form a cream and allow to stand for 15-30 minutes. Then mix vigorously and stand for a further 30 minutes prior to pitching into the wort. The temperature of re-hydration is important (27C ± 3C for Safbrew and Safale, 23C ± 3C for Saflager).

An alternative method is to sprinkle dry yeast direct into the wort and allow to stand for 30 minutes before mixing to distribute and aerate the wort.

To achieve the correct pitching rate use one sachet per 20 litres of wort for ales. Use one sachet for lager when fermenting at room temperature and two sachets for lager when fermenting cold e.g. 12C (due to the lower temperature and slower growth of lager strains).

[simonb]

That's interesting because last weekend I kicked off the following:

Coopers Original Recipe Lager kit
50/50 malt/dextrose mix
500 ml honey
1 sachet of Saflager yeast (rehydrated in a small bowl of tepid water with a teaspoon of sugar dissolved in the water)

Pitched it into the wort when the temp on the indicator sticker on the side of the wort was 18 (I know its not too accurate) Anyway, after two days the brew has been bubbling vigorously.

So I am assuming that once the yeast kicks in and starts multiplying that you are safe and the whole brew should ferment properly. And only one sachet should be enough? Is this true??

[db]

So I am assuming that once the yeast kicks in and starts multiplying that you are safe and the whole brew should ferment properly. And only one sachet should be enough? Is this true??

yes i believe thats true but by adding 2 packs (or making a large starter) you are increasing the amount of yeast & therefore decreasing the amount of time they take to 'kick in'.. not to mention outnumbering any wild yeast/bacteria that may have made their way into your wort by double than what you would have if you'd only pitched one packet.. it just makes for a more favourable environment for the yeast to take over

[Tony]

I recently did a "double-can" of Cooper's Nut Brown in 19L, and pitched the yeast from both cans re-hydrated in 500ml of water.

I stirred vigorously, added the rehydrated yeast and then stirred vigorously again. Temperature on pitching was 23, and I had airlock activity in 2 hours.

Double-pitching is a good thing!