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Old 04-05-2012, 07:12 PM   #1
brockettbrews
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Mar 2012
Charlotte, Nc
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has anyone used this yeast??? just wonder what temps to pitch the yeast and temps for fermation??? making a light german lager.



 
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Old 04-05-2012, 07:19 PM   #2
TimTrone
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Feb 2012
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IMHO that's the best dry lager yeast. I like to pitch at 55 and ferment at 50 until its time for the d rest.



 
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Old 04-05-2012, 08:33 PM   #3
jbsg02
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Dec 2010
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I used that in a pilsner that is currently lagering now. I pitched and fermented around 50 degrees. I will comment in a month when it's ready to drink

 
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Old 04-05-2012, 09:41 PM   #4
rockfish42
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Jun 2010
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It's actually fairly clean even at higher temps ~65F, when I'm doing a "Real Lager" I pitch at 48 and let it rise to 53 as per the spec sheet.

 
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Old 04-05-2012, 11:19 PM   #5
brockettbrews
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im going to pitch around 65 and fermate around 50. then put it in a secondary a drop it down to 34 for a month. Then bottle.

 
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Old 04-05-2012, 11:20 PM   #6
brockettbrews
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what does the 34/70 mean???

 
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Old 04-06-2012, 03:08 AM   #7
rockfish42
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Jun 2010
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Quote:
Originally Posted by brockettbrews View Post
what does the 34/70 mean???
No idea why they use that number, but it's the catalog number at Weihenstephan's hefebank.

 
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Old 04-06-2012, 04:06 AM   #8
brockettbrews
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Mar 2012
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i thought it was the temps in celcius and ferahiet lol

 
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Old 04-06-2012, 04:55 AM   #9
jbsg02
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Dec 2010
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Quote:
Originally Posted by brockettbrews View Post
im going to pitch around 65 and fermate around 50. then put it in a secondary a drop it down to 34 for a month. Then bottle.
That's really not the recommended way to pitch your yeast

 
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Old 04-06-2012, 01:39 PM   #10

Quote:
Originally Posted by jbsg02 View Post
That's really not the recommended way to pitch your yeast
I second this. I'd pitch at 45 and let rise to 48 or 50. Pitching at 65 will ensure a good start to fermentation even if you underpitch, but why not pitch the correct number of cells at the recommended temperature and give your beer the best chance to taste the way it should?

I have used W-34/70 many times and really like it. My practise is to pitch 1.5 million cells per ml per degree Plato (at least two packs) rehydrated as per manufacturer's instructions. I've fermented with this strain as low as 44, not that there was a good reason to do so except being curious about how low it would go. I'm tempted to say it's my favourite dry strain but...I've made some really nice beers with S-23 and S-189 as well.


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