Bobby_M

Recipes 

I looked at the Saflager spec sheet and it says to pitch the yeast at a minimum of 20dC or 68dF. What's up with that?

I was planning on using my IC to get the wort down to 60 or so depending on how cold my tap water will get it to, then aerate, pitch and immediately get it into my temp controlled freezer at 52dF.

Should I be going ahead with the plan or readjust the pitch temp to 68 and then chill it?

This will be my first lager attempt using AHB's Killian's Red clone.

Bobby

Mikey

Recipes 

Conventional wisdom is to start initiate fermentation at approx. room temp, then reduce to ~50*F once fermentation has taken hold.

I've always done it that way with both Saflager and Wyeast products and each has produced very clean tasting beer.

sonvolt

Recipes 

Do you do a diacetyl rest with that Saflager yeast? Is it necessary?