I bought a kit from Austin Homebrew Supply and it wasn't very clear what temperature to ferment at. It did say after I pick the yeast and it starts to ferment to slowly take it down to 50 degrees Fahrenheit, but what temperature do I started it at??
The yeast is Wyeast American Lager...says to ferment at 65-72 F...
Yet I go on Wyeast website and for the 2035 American Lager it says temperature range: 48 to 58 degrees Fahrenheit..so us that ferment temps??
Those instruction are for making a starter not for fermentation. And actually with lagers it's highly recommend to do a starter since proper pitch rates are high with a lager.
No, those instructions are generic. They put whatever yeast in the pouch, then label it with the yeast type. As a lager, use the 48-58 range and I would recommend as close to 48 as possible. Because it ferments at a lower temperature, it takes longer so it's highly recommended that you use a starter to pitch more yeast. I don't know if you under pitched this or not, but let us know how it turns out.
Ok, I will take it down to 48...Has been at 50. But how do I know if I "under pitched"? I smacked the pack and waited for 3 hours before pitching. It never bloated, but the packet inside did break. Then I poured the yeast in. Did I do it wrong? I don't have the know how to do a yeast starter yet.
I have this recipe running at 49F...any tell me their opinion for how long I run it at this temp? And then what?
Fermentatuon is complete....Diacytal (spelled from memory) rest is complete @ 62F for 3 days... Now it's Lagering... I have some yeast left over...can I make another batch using this yeast??
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