Bugaboo

Recipes 

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"If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out your nose."
-Deep Thought, Jack Handy

"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

robbo007

Recipes 

Yeast question. Do you use 2x 11G packs sprinkled on top? of the wort? Why so much yeast?

Thanks,
Rob

RyanWeary

Recipes 

Robbo007:

Yes, two packets of yeast are required for lagers because you're fermenting at a lower temperature and yeast metabolism slows down quite a bit in colder environments, therefor you increase the size of your pitch rate to make up for the difference so you don't have any off flavors - diacetyl being the biggy.

Personally, I use 34/70 quite a bit - and if I'm not repitching I use two packets and have never had an issue. I ferment my pilsners at around 50. I don't do a diacetyl rest and I've never had an issue. When I pitch liquid yeast I use a minimum of 1.5 liters of slurry for each 5 gallons. 34/70 is a great yeast if that's the one you're using - I've never had a bad lager with it.

__________________
For me, brewing is more than a hobby but less than a career.

Primary: German Pils
Secondary: Belgian Abbey Ale
On Tap: House Pale Ale

robbo007

Recipes 

Another question if I may. What would be the maximum temperature you could ferment this recipe at? I'm in Spain so its quiet warm. My brew room is sort of underground and at present has a temp around 20 degrees. This is probably too hot for this recipe?

RyanWeary

Recipes 

Yes, that's too warm for lager yeast - I would say the highest temperature would be about 13 Celsius.

__________________
For me, brewing is more than a hobby but less than a career.

Primary: German Pils
Secondary: Belgian Abbey Ale
On Tap: House Pale Ale

robbo007

Recipes 

ok thanks. I'll have to devise a system to control the temp.

robbo007

Recipes 

The Hellertauer hop you mention is the same as HALLERTAUER TRADITION ?