NewB question about temperatures
Posted: Saturday Jul 12, 2008 11:27 pm
Hi, I've done a search but I'm still a little confused about temps.
I'm about to brew a Kirin clone (no dry enzyme!) using saflager 34/70, then a Coopers Lager (0.6kg dex, 0.4 corn syrup, 0.75 ldme) using a safagler s-23. The temps of the 2 brews (PA and Wheat both using ale yeasts) I've just done in Perth have been kept at around 19~21 degrees (with the occasional use of a heat belt when the worts drop to about 16 and bubbling stops).
My three questions are:-
1. Do I need to get the wort up to 25 degrees as I've read before pitching the yeast (s 34/70 and s-23) and then let it drop to about 15 for the remainder of the time, or can I pitch at 15/16 degrees and leave it until finished? I thought the latter as people on this board advise steady temps but will these yeasts activate at such a low temp (15)? (I wouldn't try lower than 15 as that needs two yeasts and I only have one for each brew!)
2. When brewing 16 and below, and assuming that there are no leaks, do you still see action in the air lock?
3. How many days at 15 do you reckon in primary for the Lager (ingredients above) and Kirin (1 kilo BE1, 250g malt, 500g organic rice syrup)
Thanks, thanks, and thanks again for your answer to these 3 questions.
I'm about to brew a Kirin clone (no dry enzyme!) using saflager 34/70, then a Coopers Lager (0.6kg dex, 0.4 corn syrup, 0.75 ldme) using a safagler s-23. The temps of the 2 brews (PA and Wheat both using ale yeasts) I've just done in Perth have been kept at around 19~21 degrees (with the occasional use of a heat belt when the worts drop to about 16 and bubbling stops).
My three questions are:-
1. Do I need to get the wort up to 25 degrees as I've read before pitching the yeast (s 34/70 and s-23) and then let it drop to about 15 for the remainder of the time, or can I pitch at 15/16 degrees and leave it until finished? I thought the latter as people on this board advise steady temps but will these yeasts activate at such a low temp (15)? (I wouldn't try lower than 15 as that needs two yeasts and I only have one for each brew!)
2. When brewing 16 and below, and assuming that there are no leaks, do you still see action in the air lock?
3. How many days at 15 do you reckon in primary for the Lager (ingredients above) and Kirin (1 kilo BE1, 250g malt, 500g organic rice syrup)
Thanks, thanks, and thanks again for your answer to these 3 questions.
