I'm brewing my first lager tonight. I've got some questions on various temperatures.
I'm brewing a 5 gallon Schwarzbier with Saflager 34/70 (wanted the easiest yeast to use for my first lager).
I had read that I should pitch the yeast at 45°, then raise to 53°. But then I found this article:
http://www.herveybayhomebrew.com/art12.pdf
which suggests pitching at 64°, then lowering the temp to 53° for fermentation. That certainly seems logical (to prevent stuck fermentation), but it is also counter to everything else I've read.
This article also claimed I should do a diacetyl rest at 60° on the last day of fermentation. This true?
And what's a good lager temp for this yeast? I was going to do around 40°, but again, this article suggested 35°.
Thanks for the suggestions! Here's the recipe:
3.5 lbs Briess Munich
3 lbs German 2row Pils
1 lb Weyermann Carafa II
1 lb German Dark Munich
1 lb Weyermann CaraFoam
1/4 lb Rice Hulls
Single infusion mash at 150°
90 minute boil
1.25 oz Hallertau (60 min)
.75 oz Hallerau (30 min)
1 oz Hallertau (1 min)
Saflager 34/70
I'm brewing a 5 gallon Schwarzbier with Saflager 34/70 (wanted the easiest yeast to use for my first lager).
I had read that I should pitch the yeast at 45°, then raise to 53°. But then I found this article:
http://www.herveybayhomebrew.com/art12.pdf
which suggests pitching at 64°, then lowering the temp to 53° for fermentation. That certainly seems logical (to prevent stuck fermentation), but it is also counter to everything else I've read.
This article also claimed I should do a diacetyl rest at 60° on the last day of fermentation. This true?
And what's a good lager temp for this yeast? I was going to do around 40°, but again, this article suggested 35°.
Thanks for the suggestions! Here's the recipe:
3.5 lbs Briess Munich
3 lbs German 2row Pils
1 lb Weyermann Carafa II
1 lb German Dark Munich
1 lb Weyermann CaraFoam
1/4 lb Rice Hulls
Single infusion mash at 150°
90 minute boil
1.25 oz Hallertau (60 min)
.75 oz Hallerau (30 min)
1 oz Hallertau (1 min)
Saflager 34/70