effinpansy
Member
Just checking the Fermentis guidelines and if my metric conversions are correct I think at 50F or less they are saying I should pitch 50g of Saflager. That's almost 5 packets! What do you think, bag it and use wyeast liquid and save money? Makes no sense. My last Lager with saflager (1 packet) fermented crazy slow. Is this the reason. I assumed 1 packet was typical.
Sorry, my awesome computer prowess doesn't let me give a link to what I'm reading but:
"80-120 g/hl for pitching at 12C-15C, increase below 12C up to 200- 300 g/hl for pitching at 9C" (paraphrased from Midwest supplies Saflager Yeast more info tab)
Sorry, my awesome computer prowess doesn't let me give a link to what I'm reading but:
"80-120 g/hl for pitching at 12C-15C, increase below 12C up to 200- 300 g/hl for pitching at 9C" (paraphrased from Midwest supplies Saflager Yeast more info tab)