Saflager 34/70 in an Amber?
#1
Posted 01 September 2015 - 05:34 AM
#2
Posted 01 September 2015 - 06:20 AM
#3
Posted 01 September 2015 - 06:23 AM
I'd just following the pitching rate recommended by the manufacturer. you left out a lot of important information if you want someone to answer the question for you though.
volume?
gravity?
how many cells in a packet?
#4
Posted 01 September 2015 - 06:25 AM
Edited by Steppedonapoptop, 01 September 2015 - 06:26 AM.
#5
Posted 01 September 2015 - 06:35 AM
#6
Posted 01 September 2015 - 06:38 AM
I tried to figure this out for you but it's not making sense.
the spec sheet says 6B cells per g so that 11.5g packet should have 69B cells. I really thought those packets had more cells than that.
for a lager of that volume and gravity the yeast calculator says about 400B cells are required. that would be a lot of packets of yeast which just doesn't make sense to me.
#7
Posted 01 September 2015 - 06:55 AM
#8
Posted 01 September 2015 - 07:39 AM
I don't use dry yeast, but I thought the going assumption was 20B cells per gram.
ETA: I think you're using 10 gallons to get to 400B cells, too. 5 gallons would be more like 200B. If the packet does have 20B/g, then he'd be right on the money. If it's 6B, you'd want 3 packs.
Edited by JKor, 01 September 2015 - 07:42 AM.
#9
Posted 01 September 2015 - 07:49 AM
I don't use dry yeast, but I thought the going assumption was 20B cells per gram.
ETA: I think you're using 10 gallons to get to 400B cells, too. 5 gallons would be more like 200B. If the packet does have 20B/g, then he'd be right on the money. If it's 6B, you'd want 3 packs.
check the spec link that VT posted above. says 6B/g. I'm not saying it's right but that's what it says. eta: I guess that is guaranteed min but it's more like 20B/g.
also the 400B was based on "lager" on the yeast calc. if you go with "ale" it's more like 200B. maybe b/c he's fermenting warmish the 200B ale number is fine.
so given all of this one packet might be okay since it's a warm ferment. 2 might not hurt though.
Edited by Evil_Morty, 01 September 2015 - 07:52 AM.
#10
Posted 01 September 2015 - 08:19 AM
check the spec link that VT posted above. says 6B/g. I'm not saying it's right but that's what it says. eta: I guess that is guaranteed min but it's more like 20B/g.
also the 400B was based on "lager" on the yeast calc. if you go with "ale" it's more like 200B. maybe b/c he's fermenting warmish the 200B ale number is fine.
so given all of this one packet might be okay since it's a warm ferment. 2 might not hurt though.
Right, I used the ale number. It's probably somewhere in between.
#11
Posted 01 September 2015 - 08:57 AM
To answer your temperature question, this yeast should do fine at this temperature, since the White Labs and Wyeast equivalents do fine there. You might get better results if you get it a little cooler than that, to pitch, then let it rise to 60F.Hey Fellas, I have a packet of 34/70 and am considering using it in an Amber. With the swamp I can hold 60 degrees pretty effectively. My current est. gravity is 60. Would 1 packet be adequate? Would 58-60 F be okay?
#12
Posted 01 September 2015 - 09:30 AM
To answer your temperature question, this yeast should do fine at this temperature, since the White Labs and Wyeast equivalents do fine there. You might get better results if you get it a little cooler than that, to pitch, then let it rise to 60F.
Today I am kegging a Blonde "Ale" made with one of those equivalents 2124. I kept it at 55-57 for 48 hrs. then about 60 for another day or two before I let it come up to 65F. Poptop, I can let you know how it worked out if you are interested or aren't brewing this right away.
#13
Posted 01 September 2015 - 11:10 AM
#14
Posted 01 September 2015 - 11:50 AM
Hey Fellas, I have a packet of 34/70 and am considering using it in an Amber. With the swamp I can hold 60 degrees pretty effectively. My current est. gravity is 60. Would 1 packet be adequate? Would 58-60 F be okay?
You could always try this to build up more yeast https://www.brews-br...s/#entry1859366
#15
Posted 01 September 2015 - 11:55 AM
You could always try this to build up more yeast https://www.brews-br...s/#entry1859366
Yes good suggestion. Forgot to mention that is exactly what I did. My 2124 starter was a few weeks old in the fridge and I wanted to make sure it was perked and ready to go. But I think that would get you the cells/viability you need with one packet of 34/70.
#16
Posted 01 September 2015 - 12:32 PM
IIRC if using a lager yeast in the ale temp range, you can pitch at ale pitching rates
#17
Posted 01 September 2015 - 12:37 PM
IIRC if using a lager yeast in the ale temp range, you can pitch at ale pitching rates
Interesting. Seems the opposite of what I come up with intuitively but I have no experience in doing it.
#18
Posted 01 September 2015 - 03:18 PM
Edited by Brauer, 01 September 2015 - 03:20 PM.
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