Brewing a Lager

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MHB

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raybies, you have a lot to learn about yeast!
Nearly all the "flavours" produced by yeast are made in the early reproductive phase of the yeasts life cycle.
To reproduce (and make flavours) yeast needs certain nutrients, primarily Oxygen and Lipids, when it runs out of any one of many nutrients it stops reproducing and starts making alcohol.
Adding more yeast later won’t do much of anything in the way of reproducing (or making flavours).
The apparent attenuation for 34/70 is around 88% there aren’t many lager yeasts with higher attenuation.

Mate you really should do a bit of learning about brewing, if you know what you are doing you can make very good beer in very basic equipment. If you want to make Lager get temperature control over your ferment, pitch a large enough population of healthy yeast and follow the basic steps.
That approach will make for better beer and make it cheaper than investing in a pile of bling that you don’t understand. At a minimum read the links posted above but FFS quit making it up as you go.
Mark

This is a fair representation of what the population in a brew looks like, what you are talking about is adding something like the initial pitch, it won’t reproduce much so you can see how much effect it will have on the overall brew.
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TimInQld

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Don’t we all pressure fermentation when using an air lock? Given there is normal pressure plus the (admittedly minimal, but still present) additional hydraulic head created by the one centimetre or so if water in the air lock. Has anyone tried a bigger air lock with increased hydraulic head to create more back pressure within the FV?
 

Tubbsy9876

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Don’t we all pressure fermentation when using an air lock? Given there is normal pressure plus the (admittedly minimal, but still present) additional hydraulic head created by the one centimetre or so if water in the air lock. Has anyone tried a bigger air lock with increased hydraulic head to create more back pressure within the FV?
I've just got a pressure fermenter - the main reason I got it was to do pressurised transfers a bit more easily. I don't plan on fermenting at much above 2-3 psi, but having the fittings to transfer closed was appealing
 
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