[Joe Sr.]

Yes.  One packet should be fine unless you're going with a super high original gravity.

[Fire Rooster]

Yes.  One packet should be fine unless you're going with a super high original gravity.

Thanks

I brew low ABV beers, was looking at pitch rate and is higher than I'm use to.
I calculate the lowest recommended pitch rate, for a packet of 34/70, at a little under 4 gallons.

[Joe Sr.]

I think this is something where you'll need to do what you're comfortable with, but I would have no worries about underpitching with a single packet.

I do not obsess over pitch rates and close enough is good enough.  None of us know for sure how much viable yeast you get from a packet, anyway.

I typically rehydrate dry yeast, but you can also pitch it direct.  Again, whatever you are most comfortable with as both will work.

[HopDen]

I think this is something where you'll need to do what you're comfortable with, but I would have no worries about underpitching with a single packet.

I do not obsess over pitch rates and close enough is good enough.  None of us know for sure how much viable yeast you get from a packet, anyway.

I typically rehydrate dry yeast, but you can also pitch it direct.  Again, whatever you are most comfortable with as both will work.

Let me say that I can't disagree with this post, but FWIW, I think that in general, when using a lager yeast, you should over pitch rather than under pitch. This is what I do. My reason is that I would not want to stress the yeast by under pitching. Now I may be completely wrong in my assessment but I'm pretty damn sure that I have read this somewhere.

Also, 34/70 is about my favorite lager yeast and I use it extensively, both fresh and repitched. If using fresh from the packet, pitch directly to wort because in my experience there was no advantage in rehydrating to lessen lag time by rehydrating if that is the reason for rehydration.

[BrewBama]

Would ONE packet of 34/70 be ok to pitch into 4.25 gallon wort ?

Thanks

Again, I generally use mfr recommendations. In this case, “80 to 120 g/hl at ideally 12°C – 15°C (53.6-59°F)”.  That’s .8 to 1 gram per liter wort in the fermenter.

4.2 gal in the FV = 16 liters. So, 12.8 to 16 grams recommended pitch rate.

[Fire Rooster]

Thanks everyone !

I see both sides of this, not sure which way I'll go.

Thanks


http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/

[Joe Sr.]

Sounds good.  Post back with your results.

One factor to consider in your deliberation is that you're ambient basement temp (upper 50s) is not as low as most would ferment a lager beer.  This is not necessarily a negative, just something to keep in mind.

[Fire Rooster]

Sounds good.  Post back with your results.

One factor to consider in your deliberation is that you're ambient basement temp (upper 50s) is not as low as most would ferment a lager beer.  This is not necessarily a negative, just something to keep in mind.

Thanks, will do
Your Avatar an "A Team" reference ?

[Joe Sr.]

Your Avatar an "A Team" reference ?

Of course.  Gotta love George Peppard.

[Fire Rooster]

FYI

https://fermentis.com/en/rediscover-saflager-w-34-70/

[HopDen]

FYI

https://fermentis.com/en/rediscover-saflager-w-34-70/

Good info! Thanks for posting!!

[Fire Rooster]

Sounds good.  Post back with your results.

One factor to consider in your deliberation is that you're ambient basement temp (upper 50s) is not as low as most would ferment a lager beer.  This is not necessarily a negative, just something to keep in mind.

Going with one packet of W-34/70.
Pitching into 74 degree wort, waiting 1/2 hour then filling up to the
4.25 gallon mark to drop temperature to hopefully 60 degrees.

According to this https://fermentis.com/en/rediscover-saflager-w-34-70/
I should be good to go, 4.25 gallons, 60 degrees, 5% ABV

Switched to this recipe (My recipes are forever changing the last minute)
41% Epiphany Modern Pilsner
41% Epiphany Vienna
18% Epiphany Munich

15 Min = 1 oz Bell’s Centennial-Pellet (9.5)
Flame-Out = 2 oz Citra-Whole (13.3)

W-34/70 (next batch after this the same but with S-04)

[Fire Rooster]

Sounds good.  Post back with your results.

One factor to consider in your deliberation is that you're ambient basement temp (upper 50s) is not as low as most would ferment a lager beer.  This is not necessarily a negative, just something to keep in mind.

Going with one packet of W-34/70.
Pitching into 74 degree wort, waiting 1/2 hour then filling up to the
4.25 gallon mark to drop temperature to hopefully 60 degrees.

According to this https://fermentis.com/en/rediscover-saflager-w-34-70/
I should be good to go, 4.25 gallons, 60 degrees, 5% ABV

Switched to this recipe (My recipes are forever changing the last minute)
41% Epiphany Modern Pilsner
41% Epiphany Vienna
18% Epiphany Munich

15 Min = 1 oz Bell’s Centennial-Pellet (9.5)
Flame-Out = 2 oz Citra-Whole (13.3)

W-34/70 (next batch after this the same but with S-04)

Guess it worked, the W-34/70 batch is bubbling away.

[Fire Rooster]

Sounds good.  Post back with your results.

One factor to consider in your deliberation is that you're ambient basement temp (upper 50s) is not as low as most would ferment a lager beer.  This is not necessarily a negative, just something to keep in mind.

Going with one packet of W-34/70.
Pitching into 74 degree wort, waiting 1/2 hour then filling up to the
4.25 gallon mark to drop temperature to hopefully 60 degrees.

According to this https://fermentis.com/en/rediscover-saflager-w-34-70/
I should be good to go, 4.25 gallons, 60 degrees, 5% ABV

Switched to this recipe (My recipes are forever changing the last minute)
41% Epiphany Modern Pilsner
41% Epiphany Vienna
18% Epiphany Munich

15 Min = 1 oz Bell’s Centennial-Pellet (9.5)
Flame-Out = 2 oz Citra-Whole (13.3)

W-34/70 (next batch after this the same but with S-04)

Results are in.  Both are good in their own way.
Identical batches, one with W-34/70 and another with S-04.
I guess it depends on my mood/state of mind which one I prefer.
No clear winner with yeast, both good.
I think citra & centennial are over rated for my taste buds.
The hop aroma & flavor does carry over to the beer.

4 other batches in pipeline yet to be tasted.

Next two identical brew batches 90% Vienna 10% White Wheat one with Simcoe, the other with Amarillo.
US-05 for both batches, basement ambient temps just right.

[BrewBama]

For me there’s a huge difference in W34/70 vs S-04. W34/70 is very neutral — nearly tasteless while S-04 contributes fruity flavors (esters).


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