- Reaction score
- Gulfview Heights SA
Two packs in 23L is about right. Yes, it's expensive but you can step up. A stir plate is best but, for years I used 2L wine bottles (flagons) and step up with about 1.5L of 'wort' made up to 1.040 with DME and allowed to ferment out. Add oxygen if you have it otherwise shake the shit out of it. That keeps the cost in check.Cheers guys
Just in regard to yeast pitch. I understand that brewing at lager temps requires a hell of alot more yeast than ale. Is 2x Saflager 34/70 fine or should I go 3 sachets? Gets pretty expensive using 2 or 3 but if it's definitely better then I'll go with it. Thinking of brewing at 12 degrees with straight pilsner malt and hallertau at 60, 20 and 5(?) For a Euro type lager
Go one step better, add a small amount of 'wort' to your starter at the beginning of your brew day, when it comes time to pitch, you're adding actively fermenting yeast to your beer, it starts fermenting straight away with no lag time - perfect.