Safale 34/70 temps

[redrocker652002]

Wow!!!!! OK, so I pitched the yeast Friday afternoon about 3 or so. We are now about 48 hours in and I was very curious so I pulled a sample. First thing I noticed when I opened the door was a very distinct smell of what I felt was rotten eggs. I thought, great I just jacked up my first batch. Funny thing is, when I smelled the sample it smelled ok. Lagerish smell but not overpowering. So, I am not really hopeful but put it in my hydrometer and be damned if it isn't at about 1.007? So, based on my recipe I am done with fermentation. I am going to dry hop tomorrow and keg on either Friday or Saturday unless anybody can tell me why I shouldn't. Gonna leave it in the keg at room temp for 2 or 3 days and in the kegerator it goes to get cold. So, summarizing, this yeast only took 48 hours to ferment? Does that sound right to you folks? I guess the numbers don't lie, right?

 

[hilljack13]

Only thing I can say is when I started to ask questions about my off flavors it was recommended to raise the temp a bit more. I went 10-12 higher than starting temps (F) and have to let it sit 1 - 1.5 weeks. Not right, but the oktoberfest clone I have is mostly clean. Might have the slightest off flavor, but it's probably me being over paranoid at this point. It was bottled 28 March.

 

[G_robertus]

Wow!!!!! OK, so I pitched the yeast Friday afternoon about 3 or so. We are now about 48 hours in and I was very curious so I pulled a sample. First thing I noticed when I opened the door was a very distinct smell of what I felt was rotten eggs. I thought, great I just jacked up my first batch. Funny thing is, when I smelled the sample it smelled ok. Lagerish smell but not overpowering. So, I am not really hopeful but put it in my hydrometer and be damned if it isn't at about 1.007? So, based on my recipe I am done with fermentation. I am going to dry hop tomorrow and keg on either Friday or Saturday unless anybody can tell me why I shouldn't. Gonna leave it in the keg at room temp for 2 or 3 days and in the kegerator it goes to get cold. So, summarizing, this yeast only took 48 hours to ferment? Does that sound right to you folks? I guess the numbers don't lie, right?

Don't keg right away, wait for the sulphur to dissipate first. That's normal with many yeasts including lager yeasts. However, if you package now you can't get it out. Just let the fermenter off gas a bit.

Only thing I can say is when I started to ask questions about my off flavors it was recommended to raise the temp a bit more. I went 10-12 higher than starting temps (F) and have to let it sit 1 - 1.5 weeks. Not right, but the oktoberfest clone I have is mostly clean. Might have the slightest off flavor, but it's probably me being over paranoid at this point. It was bottled 28 March.

Well that could be the result of using the wrong yeast. If you expect a very malty beer, W34/70 will disappoint you big time. M84 and S-189 will work better, though the first isn't technically a lager yeast. Diamond works as well if you can stand the red apple esters.
If it doesn't have the buttery flavour anymore though, you probably just found out you need a diacetyl rest.

 

[hilljack13]

Don't keg right away, wait for the sulphur to dissipate first. That's normal with many yeasts including lager yeasts. However, if you package now you can't get it out. Just let the fermenter off gas a bit.


Well that could be the result of using the wrong yeast. If you expect a very malty beer, W34/70 will disappoint you big time. M84 and S-189 will work better, though the first isn't technically a lager yeast. Diamond works as well if you can stand the red apple esters.
If it doesn't have the buttery flavour anymore though, you probably just found out you need a diacetyl rest.

I have some 189 on hand. I am trying to get a good malty festbier. I miss those in the tents

 

[dmtaylor]

Wow!!!!! So, summarizing, this yeast only took 48 hours to ferment? Does that sound right to you folks? I guess the numbers don't lie, right?

Well, you pitched about 4 times as much yeast as you really needed, and fermented warm and not cold, so yeah, that's going to ferment kind of fast.

 

[redrocker652002]

Well, you pitched about 4 times as much yeast as you really needed, and fermented warm and not cold, so yeah, that's going to ferment kind of fast.

LOL. Good to know. I followed the instructions.

 

[redrocker652002]

Don't keg right away, wait for the sulphur to dissipate first. That's normal with many yeasts including lager yeasts. However, if you package now you can't get it out. Just let the fermenter off gas a bit.


Well that could be the result of using the wrong yeast. If you expect a very malty beer, W34/70 will disappoint you big time. M84 and S-189 will work better, though the first isn't technically a lager yeast. Diamond works as well if you can stand the red apple esters.
If it doesn't have the buttery flavour anymore though, you probably just found out you need a diacetyl rest.

Gonna let it ride for at least a week in the bucket and keg next saturday if it doesn't smell. If it does I will wait a bit longer. All in all, it was pretty cool for it to be done so fast.

 

[deuc224]

When i do lagers, I run at about 64 and with 15psi with 34/70. I dont wanna chance it so i run it pressurized also, i wanna push the limit of my fermenter and do a 15 gallon batch pressurized, wouldnt trust it with 15 gallons of hefe lol.

 

[redrocker652002]

OK, reviving my old thread to ask a few more questions. The beer has been sitting at room temp now for 3 days, it is my attempt at a diacetyl rest and it said to do so in the video. I am going to put it in the kegerator now, and hook up the CO2 so maybe, and I know it is a big maybe, it will be ready this weekend. Two questions: What is the serving or finish temps of a Pilsner? Also, what is good pressure for the same said Pilsner? I know, I could look it up, and I will, but just wanted to hear from the pro's

 

[jac009]

@redrocker652002 how did this go? how long had you fermented before you did your diacetyl rest?

 

[redrocker652002]

@redrocker652002 how did this go? how long had you fermented before you did your diacetyl rest?

I apologize for not updating. It actually turned out very well. I think the 3 day rest at room temp was what I did, then put it in my kegerator at about 38 to 40 degrees (I don't remember exactly, but that is usually my kegerator temp). Hooked up the gas and let it sit for a week or so, then pulled a small amount to try the carb level. If I remember correctly by about week 2 in the keg it started to taste really good. I am just finishing off the keg and this will go on my regular rotation

 

[balrog]

I apologize for not updating. It actually turned out very well. I think the 3 day rest at room temp was what I did, then put it in my kegerator at about 38 to 40 degrees (I don't remember exactly, but that is usually my kegerator temp). Hooked up the gas and let it sit for a week or so, then pulled a small amount to try the carb level. If I remember correctly by about week 2 in the keg it started to taste really good. I am just finishing off the keg and this will go on my regular rotation

Glad it turned out well.
I just wanted to jump in on pitch rate to say that if during lag/multiplication stage is when yeast produce most esters, pitching more would be better than pitching less. On the flip side, I also think @dmtaylor has *way* more experience with yeasts than I and weigh what he says with more than casual significance (even if he doesn't like Spotted Cow as much as I do).

 

[dmtaylor]

Glad it turned out well.
I just wanted to jump in on pitch rate to say that if during lag/multiplication stage is when yeast produce most esters, pitching more would be better than pitching less. On the flip side, I also think @dmtaylor has *way* more experience with yeasts than I and weigh what he says with more than casual significance (even if he doesn't like Spotted Cow as much as I do).

If lag time was around 18 hours, I guess his pitch rate was fine. I would've expected lag time to be close to zero pitching 2 packs at room temp. But yeast health can vary, many variables. On my last batch, purposely underpitched with very very old yeast, I got no activity for 48 hours and I was getting worried, bought more yeast, only to find a few hours later fermentation had kicked in. I will soon find out if my underpitch was a mistake or not. My guess is everything will be fine.

My club toured New Glarus a few years ago and got to chat with Dan Carey. Somebody asked Dan, "so Dan, what do you REALLY think about Spotted Cow?" He shrugged, waved his hand towards his extensive brewery, and said "well, it pays the bills".

 

[MaxStout]

My club toured New Glarus a few years ago and got to chat with Dan Carey. Somebody asked Dan, "so Dan, what do you REALLY think about Spotted Cow?" He shrugged, waved his hand towards his extensive brewery, and said "well, it pays the bills".

Spotted Cash Cow.

I live about 1/2 hour from Wisconsin. People here drive across the border to bring back cases of it. Why? Cuz you can't get it here. It's like Coors back in the 1970s.

 

[dmtaylor]

Spotted Cash Cow.

I live about 1/2 hour from Wisconsin. People here drive across the border to bring back cases of it. Why? Cuz you can't get it here. It's like Coors back in the 1970s.

I haven't had the Cow in many years. I only drink it if I'm desperate, if there's absolutely nothing else good. Rare. I do enjoy their other beers.

But we digress.

 

[redrocker652002]

If lag time was around 18 hours, I guess his pitch rate was fine. I would've expected lag time to be close to zero pitching 2 packs at room temp. But yeast health can vary, many variables. On my last batch, purposely underpitched with very very old yeast, I got no activity for 48 hours and I was getting worried, bought more yeast, only to find a few hours later fermentation had kicked in. I will soon find out if my underpitch was a mistake or not. My guess is everything will be fine.

My club toured New Glarus a few years ago and got to chat with Dan Carey. Somebody asked Dan, "so Dan, what do you REALLY think about Spotted Cow?" He shrugged, waved his hand towards his extensive brewery, and said "well, it pays the bills".

I have to look at my notes, but I did pitch two packs just because that is what instructions said. I think it took a bit to get started, but I remember once it did it was a very vigorous fermentation. This beer with this yeast is on my play list for sure.