First Lager
- Thread starter nnewcomb
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Whatever you do, I'd recommend keeping it to a 1.045-1.050 starting gravity and pitching 2-3 packs of Saflager 34/70 when the wort is oxygenated and around 50 degrees.
It's a clean, flocculant, non-fussy yeast that is tolerant of primary fermentation temperatures between 45-55. After about 7-8 days at 50*, move the beer to a 60-68* environment for a couple of days(or turn up your ferm fridge), then dial back to your kegerator for 5 days to 32-38*. Then rack to a keg with some gelatin or bottling bucket per your normal routine. 2-4 weeks after packaging you'll have a dyno-mite beverage.
My absolute favorite beer is a simple pre-prohibition pilsner. 90% 6-row or 2-row barley, 10% maize, bittered to 35 IBU with Cluster and finished with Cluster/Saaz for aroma. 34/70, WY2007 or WY2035 are all good choices. Use fairly soft water and mash at 150 for 75 minutes with no mashout. Simple. If you choose 6row, a short protein rest at 130* before the 150* rest is not a bad idea, but not life or death.
It's a clean, flocculant, non-fussy yeast that is tolerant of primary fermentation temperatures between 45-55. After about 7-8 days at 50*, move the beer to a 60-68* environment for a couple of days(or turn up your ferm fridge), then dial back to your kegerator for 5 days to 32-38*. Then rack to a keg with some gelatin or bottling bucket per your normal routine. 2-4 weeks after packaging you'll have a dyno-mite beverage.
My absolute favorite beer is a simple pre-prohibition pilsner. 90% 6-row or 2-row barley, 10% maize, bittered to 35 IBU with Cluster and finished with Cluster/Saaz for aroma. 34/70, WY2007 or WY2035 are all good choices. Use fairly soft water and mash at 150 for 75 minutes with no mashout. Simple. If you choose 6row, a short protein rest at 130* before the 150* rest is not a bad idea, but not life or death.
Maybe do one or two ales in the setup first just to get used to it.
Other than that, the above advice is spot on.
Other than that, the above advice is spot on.
voodoo_donut
Member
Welcome to lagering!
I started with something simple like a Vienna lager and beginners luck or whatever it came out fine.
5.5 lbs vienna malt
3 lbs pilsener malt
1 lb Munich light
2.5 oz carafa II
HOPS 1 oz hallertau
1oz Tettnanger
34/70 dry yeast
Came out great. Surprised the sh*t out of me!
I started with something simple like a Vienna lager and beginners luck or whatever it came out fine.
5.5 lbs vienna malt
3 lbs pilsener malt
1 lb Munich light
2.5 oz carafa II
HOPS 1 oz hallertau
1oz Tettnanger
34/70 dry yeast
Came out great. Surprised the sh*t out of me!
m1k3
Well-Known Member
Another plug for 34/70! I love that yeast.
I'm not convinced you need three packs but two would be fine.
Personally, I start with one pack per 5 gallons (1.050) and then repitch a 1.060 on that and then a 1.070 on that.
I often do three lagers in a row.
Beer 1) 100% Germain Pils Malt SMaSH 1.050
Beer 2) Oktoberfest 1.060
Beer 3) Baltic Porter or Black Lager 1.070
It feels great to get 15 gallons of beer out of one (or two) packets of yeast.
I'm not convinced you need three packs but two would be fine.
Personally, I start with one pack per 5 gallons (1.050) and then repitch a 1.060 on that and then a 1.070 on that.
I often do three lagers in a row.
Beer 1) 100% Germain Pils Malt SMaSH 1.050
Beer 2) Oktoberfest 1.060
Beer 3) Baltic Porter or Black Lager 1.070
It feels great to get 15 gallons of beer out of one (or two) packets of yeast.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
voodoo_donut
Member
Agree. One pack of rehydrated 34/70 works great for 1.050 range lagers in my experience......I then harvest the yeast and repitch for a subsequent bigger lagers.
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