First Lager 34/70

Discussion in 'Homebrewing' started by jmich24, Mar 12, 2016.

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  1. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    First time using 34/70 and first lager. Pitched at 55 degrees Wednesday, currently fermenting at 58 ambient. last night (48 hours in) it seemed to be high krausen and was kicking out a ton of sulfur. The whole basement smelled of rotten eggs.

    This afternoon(60 hours in) the krausen has fallen a bit and the sulfur has subsided some. I have done some research via google including: (http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/) and found fermenting this yeast stain warm can produce solid lager. Hoping to get some knowledge from those of who have used this yeast.

    Is the aggressive sulfur normal?
    Do i still need to do a diacetyl rest when fermenting this warm? My diacetyl options are upstairs, ambient 68 or a warmer basement room 62 ambient.
    If yes on the D rest, when should I move warmer?
    Any other suggestions or advice would be appreciated.

    Recipe: German Pils - 1.050 OG - 40ish IBUs - Kai Pilsner Water - Lots of O2 - 2 rehydrated packs 34/70

    Thanks
     
    #1 jmich24, Mar 12, 2016
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Hopefully Jim (@premierpro) will chime into this thread; he has experience using W-34/70.

    Cheers!
     
    #2 JackHorzempa, Mar 12, 2016
  3. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    34/70 can give off sulfur, but usually not too excessive, not familiar with the kai water profile what is the target?

    I would still do a diacetyl rest, bring it up the 68F and it should be good after a week or so

    Other suggestions - relax, keg when its cleared, and let it lager for at least 4-6wks

    What is your recipe?
     
    #3 ryane, Mar 12, 2016
  4. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I've used this yeast about 5x. I've never had a sulfur problem with it. I do a diacetyl rest with all my lagers. Typically, I start the d-rest around the end of the first week. I think the best thing to do would be to monitor your gravity during fermentation and start it when there are about 5-10 more points to shave off or so. However, I never monitored it closely enough to do anything like this in a consistent way. So, about a week...
     
    #4 pweis909, Mar 12, 2016
  5. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    99% Pilsner 1% Melanodin - 5.2 PH, long mash started at 151(mashed while at work) Saaz and Hallertau a couple times in the boil.
     
    #5 jmich24, Mar 12, 2016
    Last edited: Mar 12, 2016
  6. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Some strains throw more sufur than others. Stressed yeast can produce more.

    You can start the D-rest when I'd is about 1.020+ on the gravity. You can take it up to the upstairs to let it get to 68F. Then you can reduce the temperature and lager. If you keg you can carbonate it, and once carbonated, vent the PRV a few times to blow off the sulfur.
     
    #6 hopfenunmaltz, Mar 13, 2016
    jmich24 likes this.
  7. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    The sulfur didn't last long, but was shockingly strong at first. Thanks for the pressure relief tip. Really looking forward to a crisp, dry lager!
     
    #7 jmich24, Mar 13, 2016
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