mattstanke
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- Sep 14, 2011
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Lone Star (Pilsner)
Need help I never did a lager and I am confused as how to ferment it. My directions say to use a Wyeast 2035 American Lager yeast ferment at 47-52F. But my beer supply store only had white Lab WLP810 San Francisco Lager Yeast a unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
The directions say to keep your primary fermenter at 60-62F until fermentation begins (approximately 1 day). Move the primary fermenter to 47-52F for 7 days or until fermentation slows, then siphon into the secondary fermenter (5gal glass carboy) and ferment at 47-52F. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 5 weeks)
I am not starting the yeast just going to pitch it into the wort. I was planning on pitching at about 65F and letting it stay at 65F for 24hr and then dropping to 60F after another 24hr and dropping it to 55F after another 24hr. then let it stay at 55F for 7-10 days and siphon to secondary. Then leave it in secondary for 4-5 weeks at 50-55F I am most likely wrong so any suggestion how to do this.
Need help I never did a lager and I am confused as how to ferment it. My directions say to use a Wyeast 2035 American Lager yeast ferment at 47-52F. But my beer supply store only had white Lab WLP810 San Francisco Lager Yeast a unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
The directions say to keep your primary fermenter at 60-62F until fermentation begins (approximately 1 day). Move the primary fermenter to 47-52F for 7 days or until fermentation slows, then siphon into the secondary fermenter (5gal glass carboy) and ferment at 47-52F. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 5 weeks)
I am not starting the yeast just going to pitch it into the wort. I was planning on pitching at about 65F and letting it stay at 65F for 24hr and then dropping to 60F after another 24hr and dropping it to 55F after another 24hr. then let it stay at 55F for 7-10 days and siphon to secondary. Then leave it in secondary for 4-5 weeks at 50-55F I am most likely wrong so any suggestion how to do this.
