first lager and help will be appreciated

[Brewsterguy]

Hi everybody,

I usually do extract ales, and this time after getting a ferm chamber I want to give my first lager a go! Help will be appreciated

im planning of having a 17Liter batch
about 10liter wort
topping up with ice and water

getting to about 13c batch temp, then pitching saflager 34 70 directly.
putting in fridge for about 3 weeks at 13-14c, raising to perhaps 16-18c in the last week.

after that, bottle priming and letting sit for another 2-3 weeks at room temp.

Since ive only done ales until now, am I missing something or should this produce a normal lager?

 

[FloppyKnockers]

Look like a lager plan to me. If you want all you can get from a lager, I would recommend a late extract addition to keep it light, and clearing since you have temp control. Otherwise, I think you're gonna do great.

 

[DuncB]

Make sure you pitch enough yeast.

 

[Brewsterguy]

Make sure you pitch enough yeast.

i usually chuck in an entire dry yeast packet. should I do anything different for lager?

 

[HighVoltageMan!]

i usually chuck in an entire dry yeast packet. should I do anything different for lager?

As you drop the temperature, the yeast pitch goes up. The same is true when the gravity goes up, the pitch rate increases. You will get varying opinions on the pitch rate depending on who's answering the question, but if it's a standard gravity of 1.045-55 and your fermenting at 13C (55F) you will need two 11 gram packs of yeast. You could even use 3 packs, but 2 packs will make a fine beer.

One pack will work, but it's likely to have really long lag and may not be as clean due to a slight under-pitch.

 

[fluketamer]

so i have noticed with 34/70 that as long as you keep it under 64 degrees it seems to make a very clean lager. i have not noticed any diffence in taste fermentign t colder . it just takes longer.

so i always use 34/70 at 62-64 and it is done in a week usually with a 1.048 ish wort. and at 64 degrees one pack is plenty for 21 liters


in a pinch you can even use it as a clean ale yeast and not tell anyone.

 

[keystonehb]

putting in fridge for about 3 weeks at 13-14c, raising to perhaps 16-18c in the last week.

More than likely the beer will be done in 3 weeks time. If you have any way to monitor the Gravity, such as with a tilt, you usually want to begin raising the temp when you have 25% of your sugars remaining to do your diacetyl rest.

 

[AlexKay]

You are using 34/70, which is a wonderful yeast in its own right, but also the most error-tolerant. Pitch two packs for 5 gallons of ordinary-gravity wort, dial in a temperature in the mid-50s, and leave it be. Honestly, you don’t really need to worry that much about either the fermentation temperature or diacetyl.

The only downside is that it’s expensive for dry yeast. If you can’t find a reasonable price locally, I’d recommend RiteBrew or BrewHardware.