Hi there, I'm brewing a Lager using Saflager S23 yeast and I'm a bit confused about what temp the yeast should be added at. The instructions for the brew say add the yeast at 25 degrees C but the yeast instructions say temp should be 11 - 24 Degrees C but ideally 11-15 degrees C. I added the yeast straight away when my fermenter was at 22 Degrees C and over the last 3 days the temp has been a steady 16 Degrees C. Over the last 3 days the Specific Gravity has gone from 1044,1040,1036,1027.
My problem is that there is no bubbling from my air lock, does this matter and at what temp should the yeast be pitched at??
Also should I be checking the Specific Gravity every day or does this upset the yeast.
How long should the fermentation take with this yeast?
Any assistance appreciated.
Cheers
Daryl
My problem is that there is no bubbling from my air lock, does this matter and at what temp should the yeast be pitched at??
Also should I be checking the Specific Gravity every day or does this upset the yeast.
How long should the fermentation take with this yeast?
Any assistance appreciated.
Cheers
Daryl