I always grow mine at room temp, stepped up from 2L to 3L usually and crashed/decanted. I'm not sure how I feel about the "shaken not stirred" method for lagers yet.
Mark had discussed pitching 250B even for lagers using the SNS method.
Sent from my iPhone using Tapatalk
you know, I tried this for a lager and it came out too fruity for my liking - moderate notes of banana in it - possibly a sign of stress and/or underpitching. I make lagers all the time and don't usually have this issue. I went back to using a stir plate on the next lager and voila - back to high quality.
I think SNS has its place for ales, but I'm not convinced with lagers...
I think the key is timing high krausen. This is of course a bit difficult.
The theory is sound but the brewer's execution of the process will always be the variable.
Sent from my iPhone using Tapatalk
I agree, pitching at high krausen has it's benefits. However, an underpitch is an underpitch, high krausen or not.
That said, I've done a lot of reading and contemplating the SNS method, and I see practical and theoretical advantages and disadvantages to both SNS
and the stirplate method. I choose to stay with the stirplate, even though it is less convenient. 2l for most ales, 2l 2 step for most lagers. In either case, I make the starters in advance, then store them until I'm ready to use them. I then decant, bring to room temp, add 1l of wort and let it come to high krausen while I'm brewing (no stirplate), and pitch the whole thing. I know it's a lot of steps, but hey, it's a hobby, and it works very well for me.