Lager Profiles

[mmweber]

I recently purchased a dedicated lager fridge and made some dual stage temperature controllers.

Using S-23 dry yeast and original gravity in the 1.050 to 1.070 range, how do I come up with an ideal fermentation and yeast pitch rate schedule?

In the past my fermentation stops around 1.020 and there is a sweet finish. On my current batch, I am warming up my temp to 65 degrees for a diectal rest trying to get it a few points lower. I don't see much yeast activity until I do the diectal rest. I may be under pitching and may have to use 2 packages of yeast instead of 1. Can you use a starter with dry yeast? I've been hydrating the yeast per instructions.

I'd like to start making more lagers, but I want more consistent results.

Thanks in advance for any help you can provide.

Mike

 

[beersk]

First of all, don't use S-23. Use 34/70. That is amazing yeast for a dry option. Use 2 packs, rehydrated if this is around a 5 gallon batch. Aerate with pure O2 ideally, chill to fermentation temp or just below before pitching yeast, whether with a pump to recirculate ice water or putting in fermentation fridge to cool over night before pitching yeast. Lagers really take more commitment and generally more skill (I think) to brew well. So if you want to do this, do it right!

If you want to do lagers in the 1.50 to 1.070 range, first brew a helles or light lager with 2 packets of rehydrated 34/70, harvest the yeast and use it for a 1.060 lager, harvest and reuse for a 1.070 lager. Stretch your yeast out. But, BE VERY SANITARY.

Cheers.

 

[mmweber]

What about times and temperature for each stage of fermentation?