Saflager @ 12c

[QldKev]

I've just put my first lager yeast down in my fridge @ 12c. How long can I expect it to take to brew out, I have only ever used ale yeast prior.

 

[sluggerdog]

umm 12C is high-ish for a lager but still within the range for saflager so I would guess that it could be over within 7-10 days. Probably closer to 7.

Make sure you give the brew a Diacetyl Rest for a few days... The worst thing I didn't do when I started lager yeasts.

 

[user 384]

umm 12C is high-ish for a lager but still within the range for saflager so I would guess that it could be over within 7-10 days. Probably closer to 7.

12C is not high for a lager yeast. A quick look at the Wyeast website will show that the lowest recommended tempertaure for all their lager yeasts (excluding the California yeast) is 8C and the highest is 14C. Most suggested max temps are 13C or 14C.

In relation to Saflager, I'm presuming it's S23, the Fermentis website states the temp range is 9C-15C, with the ideal temp being 12C.

At this temp it will take about 2 weeks to ferment out completely. Just make sure that you set the temp to the wort temp and not the ambient air temp inside your fridge, because the fermentation process, especially at the start, will generate heat and the wort temp will be higher.

Cheers
MAH

 

[Steve]

QLDKev
I also have just recently ventured down the lager path. Ive done 3-4 to date. I leave it in primary for 14 days at 10-12 deg, diacetyl rest for 2 days at room temp, rack to secondary, back in fridge for 14 days cc'ing (or longer if you are patient) at 2 degrees, take out of fridge for 2 days at room temp and then bulk prime at 7gms/litre. Has worked great for me (touch wood).
Cheers
Steve

 

[Trough Lolly]

Never rush lagers - patience is rewarded with these brews.

12C is fine - I let it ferment for at least 14 days, rack to a keg and back in the fridge for at least 3 weeks secondary conditioning - longer if I have the luxury to do so. Whip it out for a 24hr diacetyl rest, transfer to the serving keg and voila - lager ready to travel on the Perlick Highway!

Cheers,
TL

 

[deevee]

Never rush lagers - patience is rewarded with these brews.

12C is fine - I let it ferment for at least 14 days, rack to a keg and back in the fridge for at least 3 weeks secondary conditioning - longer if I have the luxury to do so. Whip it out for a 24hr diacetyl rest, transfer to the serving keg and voila - lager ready to travel on the Perlick Highway!

Cheers,
TL

[post="105648"][/post]​

I've brewed about 20 beers using Saflager and ferment them from 10c to 15c and had no real problems with them at these temp ranges. Ferments in 7 days for around 12 to 14c providing you do a good yeast starter or pitch and rehydrate correctly (usually at least 11gms of yeast per 5 gallon batch).

Yep do a diacetyl rest if neccesary but I find that you can rid diacetyl in the long term via ageing. Acetaldehdye is a problem with Saflager yeasts (like W34/70) if not handled properly so good ageing for a month at least will rid of all these nasties.

 

[Ross]

Never rush lagers - patience is rewarded with these brews.

12C is fine - I let it ferment for at least 14 days, rack to a keg and back in the fridge for at least 3 weeks secondary conditioning - longer if I have the luxury to do so. Whip it out for a 24hr diacetyl rest, transfer to the serving keg and voila - lager ready to travel on the Perlick Highway!

Cheers,
TL

[post="105648"][/post]​

TL,

Are you doing your diacetyl rest after 3 weeks secondary conditioning??

 

[Simon W]

Pretty much echoing everyone elses post here, but my first(and only to date) lager(Marzen) was fermented at 9-10c with Saf W34-70 for two weeks, diacetyl rest for approx two days at approx 20c, then racked to secondary and lagered now for just over a month.
Will be bottling in another two months or so when I get back from Europe, so haven't tried it yet, but it tasted great at racking, no funky smells, and its now as clear as crystal, 'cept for the red hue.

I can't wait to get back from Europe with a head full of beer memories and try to brew more lagers

 

[QldKev]

Yep it is the S23. When you let it diacetyl rest would 30c be a problem? I am planning on getting a more variable thermostat for the fridge Prob the tobins one, but would like to try a brew of two before purchasing it to ensure I can tell the diff from an ale yeast. Next it'll be full grains.

 

[Simon W]

Actually, I just checked my brewlog, the rest was at around 15-16C, done accidentally, the icebottles in my foam box melted while I was away for xmas.
John Palmer recommends 55-60F (12.7 - 15.5C) for 24 to 48 hours.
Dave Miller recommends 60-65F (15.5-18.3C)
I don't know for sure, but I think with temps higher than this the yeast will produce fruity esters, like an ale yeast.
Can someone confirm this?

 

[deevee]

Actually, I just checked my brewlog, the rest was at around 15-16C, done accidentally, the icebottles in my foam box melted while I was away for xmas.
John Palmer recommends 55-60F (12.7 - 15.5C) for 24 to 48 hours.
Dave Miller recommends 60-65F (15.5-18.3C)
I don't know for sure, but I think with temps higher than this the yeast will produce fruity esters, like an ale yeast.
Can someone confirm this?

[post="105756"][/post]​

I wouldn't go past 18c. Rest 16 - 18c for about a day or two. You will risk developing acetaldehyde if at higher temps. S23 may be a fruity lager yeast anyways - haven't tried that one for years. It is also important to store your finished product wheter in a bottle or keg at cold temps too like below 15c or best below 10c.

 

[tangent]

i read a blurb on a spanish lager saying it was brewed at something like 8C for a month. I was thinking that'd surely be the limit for carlsbergusgenesis (spelling?)

 

[QldKev]

The brew is now almost 1 week into it; very slowly bubbling away. I though I would have a quick check, taste ok, nice and clean no off flavours; but geeze the smell. Not like an off brew smell but waay different. Is this normal for the Saflager yeast?

 

[tangent]

that's normal
it'll lose that smell

 

[Chilled]

Hey,
Just put my Saflager23 down with a Mexican Ceversa & brew enhancer. Did everything wrong (not intentionally)... aerated the hot wort, didn't rehydrate the yeast, only used one sachet. It had a good 36hrs lag time but is going strong now on day four @ 12C. But hey that's what kits are for right...budding all grainers to cut their teeth and make mistakes on!!!

Chilled