homie072001
Member
OK so I'm new to this website, new to brewing, and my first brew will be an Oktoberfest so I have some questions. I have been doing all the research I can lately but can't find definite answers on a few things. Also, since I have seen it referenced many times, I have been reading Palmer's "How to Brew" but haven't finished it...
First, the kit I have came with SAF w-34/70 yeast but only one package, which is what the recipe calls for, but I have read a few things suggesting to use two packages. Should I use two or will one be enough for a 5 gallon batch?
Second, the yeast package itself doesn't say to re-hydrate it, just sprinkle it on top. But again, a lot of things suggest re-hydrating it or making a starter. What is the most efficient process, or which route should I take since this will be my first brew?
Third, does it mater if I do a d-rest before lagering? I know there is a lot on this subject but it seems like if I just leave it in the primary for a longer period, I should be fine. Is this correct? I had planned on fermenting in the primary for 2-3 weeks before racking to the secondary and lagering. Any help you guys can provide whould be great!
First, the kit I have came with SAF w-34/70 yeast but only one package, which is what the recipe calls for, but I have read a few things suggesting to use two packages. Should I use two or will one be enough for a 5 gallon batch?
Second, the yeast package itself doesn't say to re-hydrate it, just sprinkle it on top. But again, a lot of things suggest re-hydrating it or making a starter. What is the most efficient process, or which route should I take since this will be my first brew?
Third, does it mater if I do a d-rest before lagering? I know there is a lot on this subject but it seems like if I just leave it in the primary for a longer period, I should be fine. Is this correct? I had planned on fermenting in the primary for 2-3 weeks before racking to the secondary and lagering. Any help you guys can provide whould be great!