terminology clarification question

[okutu]

Hi,

I have recently been given the data sheet for the youngs lager yeast and it has one sentance that I don't understand. It states final gravity loss may be achieved through lagering down to 10 degrees c. What does this mean? Does final gravity loss mean a final gravity that is higher or lower than expected? Also everything I have read suggests that lagering is performed at 4 degrees or there abouts, what do they mean?

I have also noticed the same sentance on the mauribrew lager yeast. Does that suggest that they are the same yeast or is this some universal step for lagers?

Once I have 5 posts I will post the datasheet for it as it was a right pita to get a hold of

Thanks for any help you can give me

 

[calumscott]

Sounds like they are suggesting that you might not hit the final gravity at the recommended fermentation temperature and that you should reduce the temperature to 10oC if you don't.

So ferment around 12-14oC, take it down to 10oC if you don't hit FG, then lager at or near to zero for as long as you want to lager. :thumb:

 

[okutu]

Thanks thats really helpful. The yeast is really weird, the data sheet says to ferment between 15 and 20 and that it can be fermented from 10 to 30. Before I got the data sheet I pitched at 15 and lowered to 13 and it just sat doing nothing for a week, I then put it at 15 and it picked up instantly and has been going strong for a week. I was considering lowering it to 13 but I really don't want a stalled fermentation, what do you think?
Also because of the strange fermentation temperature what temperature would you suggest I diactyl rest at?

Cheers again

 

[calumscott]

Haven't done a proper lager yet - next up as it goes!

I would say stick to the datasheet though. If it likes 15 then that's in range so all should be well. I bought Saflager S-23 and it seems to want to be colder. 9-22oC but ideally 12-15oC.

It does mention though that you should use a higher pitching rate if you pitch cool... It also suggests that rehydration is essential either separately or by sprinkling onto the wort and stirring in after half an hour.

How did you pitch?

 

[rpt]

I'm currently brewing a lager using Saflager S23 yeast. I pitched at 18C by just sprinkling on the wort - no stirring. Temperature then raised to 20C for 24 hours and then 12C for about 2 weeks. Now lagering at 2C. The fermentation went really well.

 

[calumscott]

thanks rpt! Sets my mind at ease a little!

 

[rpt]

I checked the gravity after 6 days. There was little sign of activity and no release of gas when I opened the FV lid, so I was worried it wasn't working. But the hydrometer showed the little yeasties had been busy. Transferred to secondary and after about another week or so the gravity was down to 1012 (OG was 1046 I think). I then set the STC on the fridge to 2C.

 

[okutu]

I rehydrated and pitched two packs (they were only 5 grams). I ended up pitching into 17c in the end but I got my yeast to exactly the same temp before pitching. The data sheet says pitch at or above 15c so im happy with how it went. Im just a bit thrown due to these wierd temps i was expecting a standard lager fermentation until I read the data sheet. Will have to see how it turns out I guess