1st Brew Day - Morgans Lager Yeast

[uncyp]

Have been caught short on my first brew day. I used my pack of S23 on a Pilsener but forgot a 2nd pack for my Morgans Lager. I am wanting to ferment at 12 Degrees - Does anyone know if the Morgan's packet yeast can go as low as 12 degrees? (should I also throw my Brewcraft Czech Pilsener pack in with it or use it instead of Morgans?)

 

[bum]

That was actually your second mistake of the day - the first was only pitching one pack of s23. Pretty sure you need to pitch 2 packs of that per batch.

The tin should tell you what temps they recommend for the supplied yeast. If it suggests anything from 18 to 28 (depending on how good their instructions are) you've got an ale yeast. If they recommend much lower than this then it has a lager yeast and you should be good at 12 deg.

 

[uncyp]

Should I lob the brewcraft packet pilsener pack in as well? The Morgans can just says temp between 22-30??

 

[Bribie G]

Morgans lager yeast is actually Mauribrew 497 made in Toowoomba and will work down to 10 degrees. It's a funny yeast, happier at ale temperatures and very 'forgiving' at all temperatures. To me it gives a bit of a bready flavour and not as crisp as s-23 but I have made some nice lagers with it. Goes best in Aussie lagers or even California commons but not really up to scratch in fine Pilseners etc.

The kit sachet is pretty small and if you decide to use it then rehydrate it according to instructions and ferment at around 17 degrees, then take it down gradually to 10 degrees when you get a good fermentation going.

 

[uncyp]

Thanks guys - just hope the one pack of S23 will suffice in teh Pilsener. I will start the yeast for 20 mins at 25.

 

[Lobby Lobster]

I put down a Morgans Blue Mountains Lager today (curious as it's been reviewed so well for a kit) and the instructions say 15 to 30 degrees.

Bum you have me confused. Why the need for 2 x sachets of S23? There are 11.5g grams to a sachet of Saflager S23 and why wouldn't they (retailers) suggest you buy 2 packs? It's not cheap stuff either.

Does the 2 x sachet rule apply to safale too?

I always just assumed that given time, yeast would just multiply if it has enough sugar to feed on.

 

[manticle]

Generally it is recommended that lager yeasts be pitched at around double the rate of ales. I believe (could be wrong) that this is due to the slower ferment time due to lower temps.

Yes yeast will grow in the beer but there are two potential issues. You need to make your mind up whether those potential issues are worth the extra cost to you or not.

One issue is the possibility of underpitching (pitching too little yeast) which can lead to the yeast getting stressed and developing unwanted flavours like acetylaldehyde (green apple)

Another is that while the yeast is growing to the right cell count, the wort might be vulnerable to attack from other micro-organisms. You want to reduce the lag time. My first ever infection was an underpitched pilsner that didn't drop in gravity for 4 days or more. Finally ended up pitching more yeast but too late.

 

[Fourstar]

That was actually your second mistake of the day - the first was only pitching one pack of s23. Pretty sure you need to pitch 2 packs of that per batch.

IIRC the lager yeasts are actually a larger sachet size to accomodate for this.

sorry, forget that. I just looked at a packet.. :lol:

 

[Lobby Lobster]

Gotcha. That makes perfect sense.

Thanks again Manticle.