homebrewandbeer.com

Howdy all
Ive been lurking hereabouts for a while now and thought it was time to start with the questions

Ive already done my first batch ever using a coopers lager kit and it all went well.

Today i thought i go all out and take a crack at another lager, but with proper yeast and temps etc

Using a Wanderer Munich lager and Saflager satchet rehydrated, pitched at approx 18C, with temps now down to 12-14C

I was just curious how long it should be before i notice obvious signs of fermentation with saflager yeast at this temp? i.e. Krausen ring, froth on top.

Cheers
Ruks

Get out the wheat bags, microwave them and pack them around the base of the vat stat!
You're going to flatline her at those low temperatures.

I always try and get a healthy fermentation going then drop the temp but I am not really the expert on lagers.

Dogger

anti-fsck wrote:Get out the wheat bags, microwave them and pack them around the base of the vat stat!
You're going to flatline her at those low temperatures.

Funny thing is I lager my beers at 9-12*C without a problem using Saflager yeast.
Yes it can take a bit to start at a lower temp., but it always starts.
I just pour the dry yeast straight on top tho.
So 12-14*C is no way too cold to lager at.

Normell

Sorry Normell,

What did you say? Couldn't quite here you

DOgger

I've just bottled a lager I brewed in the fridge, kept it at 12C the wholt time. It took about 3 days to show any signs of activity and then a further 23 days ti finish off. Can't wait to try it, but will give it at least two months before I do!

lol, ahh the differing opinions. Which is part of the problem actually. I had a good look around and the difference of opinions on lagers is amazing. I went with the people who suggested pithcing and lagering straight into lower temps. However, its now 24 hrs later and no activity at all :S

I might leave it for another 24hrs, and see how we go. However if there is still no activity would anti-fsck idea of increasing the temp work? And then dropping it down again later?

Yep

Rukudo,

Welcome.

A couple of things.

Firstly, that temperature should be fine. In fact, from memory the Saf yeast website says that the yeast produces its best flavours around the 12C mark, and perhaps even a bit lower. Fermentation will take quite a while at these temperatures.

Secondly, don't rely on a foamy head to tell you the beer's fermenting. Lager yeasts are "bottom fermenting", meaning they do most of their work in the lower parts of the wort. As such, there won't be as much of a head as if the beer was made with an ale yeast.

Cheers,

Oliver

Here's the link to the data about Saflager S-23 http://www.fermentis.com//fo/en/pdf/SaflagerS-23.pdf

It says: Recommended fermentation temperature: 9C-15C, ideally 12C.

Oliver

from memory don't they recommend pitching 2 packets if pitching cold?

Yeah, its does reccomend pitchign 2 packets. I actually found this out about 2-3 hrs after i pitched, so i just rehydrateded and pitched a second later.

I totally forgot that saflager was a bottom fermenter, so no froth. But having said that there is now a slight, slight froth forming on top, so all seems well!!!

Thanks for all the help guys, nice to see such a nice and helpful community in place

Aw, shucks

Happy to help.

Oliver

Well,I've just started a Pilsner with SAF and fermentation strarted 30 hrs after at 14c. 3 days later it has what one would call a foamy head with brown streaksin it . i live at an altitude of 1300mtrs maybe something to do with it. any opinions? Regards, GlenM.

aeration of the wort? age of the yeast? the difference in temps between the wort & the rehydrated yeast?.. so many factors...

mine took about 2 days to really get going as well glen. Wort was thoroughly aerated and yeast pitched approx 2C above wort temp. Its now sitting at about 14C and bubbling along nicely. And for the first time ever my airlock is actually bubbling! Damned coopers carboy. Im gona get a pail for racking soon.