Lager pressure fermentation questions - first time ever

[timtoos]

Hi all,

I am looking at doing a lager under pressure, however I have a few questions.

The brew will be 55L AG brew using liquid yeast, Whitelabs WLP830 German lager yeast. Ive never done a pressure ferment or used this yeast before.

The questions I have are:
1. The yeast is the white labs pure pitch type. I can't find the number of cells in the pack. How do I calculate a starter if I don't know the cell count?
2. As I am able to ferment under pressure, I believe I can also brew at a higher temperature. Does this higher temperature require a smaller starter, and should I use a typical ale type sized starter?
3. What temperature should I be fermenting at and at what pressure for this yeast?
4. Is a diacetyl rest required? I would say not but Ive never done before.
5. Should I add pressure into the fermenter after yeast pitching so it ferments from the get go with a pressure applied or let it build up on its own? If I let build up naturally, should I start the fermentation temperature off lower?

Thanks very much for any advice..

 

[Sadfield]

There's a link to a pitch rate calculator here.

https://www.whitelabs.com/yeast-single?id=223&type=YEAST&style_type=2
This is worth a watch regarding regarding temperature and pressure. There's no one answer, experiment between 0 and 1 bar and 8-20°c to find a sweet spot that works for you.

https://beersmith.com/blog/2018/01/...s-white-john-blichmann-beersmith-podcast-163/
As for Diacetyl rest, it's easy to do but might not be necessary.

https://bisonbrew.com/diacetyl-rest/

 

[RoomWithABrew]

3 posts and weal hasn't told the OP it's a waste of time, wonders never cease.
I've never bothered to put CO2 in at the start. Doesn't take long for the pressure to build up to your desired level.

 

[timtoos]

Thanks all