snarf7
Well-Known Member
- Joined
- Apr 30, 2017
- Messages
- 379
- Reaction score
- 114
I've seen this a couple times now with some different lager recipes I've been reading up on. It calls for pitching 2 packs of yeast instead of the normal 1. Is the rationale that the lower temps require more yeast? Or is it a time thing, pitching more will finish up fermentation faster?
The lagers I've brewed so far I've only pitched the single package just like I do for my ales. I typically start them out a little warmer (around 60F) for 2 days to give em a kickstart, then drop to 50 for primary fermentation. Then bring it back up to 65F for 2-3 days for DR and then incrementally drop it down to my final lagering temp. They've turned out fantastic and I prefer not to pay double for my yeast unless I have to but I might be missing something?
Note: I use WLP840 in my lagers...but some of these other recipes I've looked at call for Saflager 3470 which I've not yet used. Maybe that's the difference? Also some of these recipes are from old posts on different sites...as I understand it the quality of yeast has improved quite a bit since the old days?
The lagers I've brewed so far I've only pitched the single package just like I do for my ales. I typically start them out a little warmer (around 60F) for 2 days to give em a kickstart, then drop to 50 for primary fermentation. Then bring it back up to 65F for 2-3 days for DR and then incrementally drop it down to my final lagering temp. They've turned out fantastic and I prefer not to pay double for my yeast unless I have to but I might be missing something?
Note: I use WLP840 in my lagers...but some of these other recipes I've looked at call for Saflager 3470 which I've not yet used. Maybe that's the difference? Also some of these recipes are from old posts on different sites...as I understand it the quality of yeast has improved quite a bit since the old days?