Dry Lager Yeast - How ?

[Goose]

Chaps,

Whats the best way to get a dry lager yeast such as W34/70 started ?. Done some reading and noticed some debate on the temperature at which to pitch the yeast, but am more interested in preparation ...

Is it best to:

1) Simply sprinkle the yeast atop aerated wort,
2) Hydrate the yeast in boiled /cooled water at room temperature for 10-20 mins before pitching, or
3) Start the yeast by adding it to a mini wort prepared using DME 24 hours beforehand ?

With my basic wort cooling system I can get down to around 20 deg C within an hour of the boil, and can cool down to 12 deg C around 12-15 hours later in a dedicated wine fridge.

Your advice appreciated,

Goose

 

[peas_and_corn]

There are many threads that discuss sprinkle vs hydrate vs starter- there's something to be said for all three.

I personally would make a starter, but I can see the virtues in the other two options.

 

[Goose]

There are many threads that discuss sprinkle vs hydrate vs starter- there's something to be said for all three.

I personally would make a starter, but I can see the virtues in the other two options.

thanks dude.

I guess I am asking the question specifically to dry LAGER yeasts. After all, if you are going to ferment at 10-12 deg c I am guessing that kind of temperature is bound to stunt the growth of just about anything :huh: ....

 

[matti]

I once did a starter with dry yeast and it worked out fine.
Though I was told that rehydrating the yeast is the way to go.
Once its disolved and frothy its easy to pitch. Though I would suggest you use two packets of 11.5 grams to ensure nice clean ferment.
Brewing lager need higher count of yeast cell and thorough aeration okely dokely
Matti

 

[mika]

The one I have going at the moment was re-hydrated and pitched at ~20degs. It was going mad from the rehydration, but still took better than 12 hrs to bloop the airlock. I just let it cool to fermenting room temp (14-17degs) at it's own pace, seemed to work but then I haven't tasted the beer yet :unsure:
I'm sure either method you mention will work, will be worth having a backup yeast though.

 

[Mr Bond]

Regardless of the method u use(they both will work)aerate the bejeeesus outof the wort and pitch 2 sachets.

 

[normell]

Check here for the recomendations from Fermentis, makers of the yeast
http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf

 

[vlbaby]

goose,
all the methods listed will work as brauluver has said, but the recommended way of pitching for dried yeast is to rehydrate the yeast in cooled boiled water for 15mins before pitching into the wort. It will still work by just sprinkling, but not as fast, and making a starter for dried yeast is just not necessary. A starter is used as a means of building up the yeasts cell count. In the case of dried yeast there is no need.


The question of pitching temperature is an interesting one. There seems to be 2 camps of thought here. The people who pitch at 20~24 degc then slowly bring the temperature down, and those that pitch at the correct ferment temperature 9~14 degC. I have done both and from my experience, the difference is very little except I would say that the warm pitching method produces a faster start to ferment with slightly more esters, and the other is slower to start but produces a cleaner profile.

cheers

vl.