Redtab78
Well-Known Member
I am brewing a marzen beer and the only available lager yeast was the saflager 34/70 at my LHBS. The only time I have used this was in an attempt at an oktoberfest beer that turned out like I was drinking pure butter, so I am questioning the method I used for this. I think I just dumped the dry packet into my fermenter after cooling (but I did not have a good ferm chamber at the time) and I was wondering if this would be ok to do this time, now that I can control the temp way better.
Having that said, what is the proper way to use this yeast, should I hydrate first, or will sprinkling this over the beer be ok? Also, I have 2 packs of the yeast that I was going to pitch is this too much?
My ferm schedule will he as follows:
Primary 14 days at 55, then raise the temp up over a 3 day period to 65, then secondary at 45 for about 6 months. Does this sound about right for this yeast strain?
Having that said, what is the proper way to use this yeast, should I hydrate first, or will sprinkling this over the beer be ok? Also, I have 2 packs of the yeast that I was going to pitch is this too much?
My ferm schedule will he as follows:
Primary 14 days at 55, then raise the temp up over a 3 day period to 65, then secondary at 45 for about 6 months. Does this sound about right for this yeast strain?