Hi, I'm about to start my first brew and I have a question regarding the mixing of all the ingredients.
I'm starting with a Czech Pilsner with a Saflager yeast (not sure which one yet but one that ferments at a lower temp). I have a spot that maintains a pretty consistent 10-12 degrees so will attempt to brew at this temp.
My question is that all the instructions I read say to get the temperture to between 18-30 degrees before pitching the yeast. If I am to use a saflager yeast and brew at a lower temp, should I get the keep the temp lower before putting the yeast in.
Also, when adding sugar to the bottles, does it make a difference between raw sugar and brown sugar?.
Thanks
Preparing the first Brew
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stinger400
- Posts: 5
- Joined: Sunday Jun 24, 2007 12:06 pm
- Location: Melbourne
I think the argument goes like this:
- Pitch at high temp, bring down: reduced lag time, increased activity of yeast, may have diacetyl produced that requires a diacetyl rest at end.
- Pitch at low temp: less diacetyl produced, but requires a higher pitch rate (i.e. two sachets) in order to avoid excessive lag and/or insufficiently vigorous ferment.
- Pitch at high temp, bring down: reduced lag time, increased activity of yeast, may have diacetyl produced that requires a diacetyl rest at end.
- Pitch at low temp: less diacetyl produced, but requires a higher pitch rate (i.e. two sachets) in order to avoid excessive lag and/or insufficiently vigorous ferment.
w00t!
I try and pitch lager at about 16-18C then bring down to 8-10C.
There's already enough of a lag for me to not want to try it any lower, and that's with a double sachet of yeast.
As long as you rest the lager you should be fine, but if you're doing a really fermenting czech pils or something you probably want to try it the other way. Just remember sanitisation is hyper important with lagers that are going to be in the fermenter for weeks, possibly months.
There's already enough of a lag for me to not want to try it any lower, and that's with a double sachet of yeast.
As long as you rest the lager you should be fine, but if you're doing a really fermenting czech pils or something you probably want to try it the other way. Just remember sanitisation is hyper important with lagers that are going to be in the fermenter for weeks, possibly months.
Coopers.
Tazman, does that mean you've now done 6 lagers?
And Stinger, with regard to the priming sugar, there is no real difference between the amounts of sugar required with brown vs raw. Just one suggestion though, I wouldn't use either in this brew (being a Czech lager), as it will add flavours that really don't suit the style. You're better off using brown to carbonate an ale.
And Stinger, with regard to the priming sugar, there is no real difference between the amounts of sugar required with brown vs raw. Just one suggestion though, I wouldn't use either in this brew (being a Czech lager), as it will add flavours that really don't suit the style. You're better off using brown to carbonate an ale.