[redrocker652002]

Being this is my first go around with this yeast, I have a question.  I have read on the web site that fermentation should be between 51 and 58 F.  But what is the proper temp to pitch this yeast?  I was thinking about 70F and let it drop in the fermenter that I have set to 58.  Any input would be appreciated. 

[HopDen]

Being this is my first go around with this yeast, I have a question.  I have read on the web site that fermentation should be between 51 and 58 F.  But what is the proper temp to pitch this yeast?  I was thinking about 70F and let it drop in the fermenter that I have set to 58.  Any input would be appreciated.

Pitch at or even a few degrees lower than your fermentation temp. I have fermented this yeast at 48* to 55*.


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[Cliffs]

I have used it alot, got it down to mid 60's with my cooling water then pitch and my ferm temp control gets it down to 56 within 12 hours. Its a wonderful yeast.

[denny]

In general, with any yeast, ale or lager, I prefer to pitch a few degrees below fermentation temp and leather fermentation warm it up.

[fredthecat]

using it again now as a replacement for a potentially contaminated liquid lager yeast i had saved.

still excited, it makes a great beer. i fermented it in the 50s last times

[redrocker652002]

Awesome   thanks to all.  Mash temp is floating between 150 and 154 which I am ok with.  So, pitch about 55 to 58?

[denny]

Awesome   thanks to all.  Mash temp is floating between 150 and 154 which I am ok with.  So, pitch about 55 to 58?

that will work. If it was me, more like 50-53

[redrocker652002]

Brew day is now complete.  Final totals:  5.25 gallons in the fermenter  Mashed at between 150 and 156, but more in the 150 to 152 area.  Yeast pitched at 54 or so, only because I was not paying attention.  LOL.  Two packets of Diamond Lager yeast.  Now, sitting in the fermenter at about 56 to 57.  Will wait about 2 weeks and see where we are.  My recipe says wait 3, but that seems a bit much.  Then lager for another 3 to 4 weeks and see where we are.  It was a really nice golden light color, which I think is about right.  Updates to follow.  Now, it's beer time.  Thanks to all. 

[redrocker652002]

A couple of side notes that I am curious about.  I was just checking out the airlock and noticed not much activity.  Now, I know it is early in the process and the airlock is really only for entertainment, but I thought I would post that.  When I opened the door to the fermenting fridge the temp just up to 58 as it was hot in the house, heater had just kicked on.  I noticed there was more bubbles once that happened, so I upped the ferm temp to 58.  It is still within the range, so I don't think I am going to be doing any harm.  I have about another two weeks or so to wait, so I want to see what happens.

Also, the last 3 or so brews, I have noticed a layer of sediment at the bottom of the bucket when I transfer the wort to the bucket from the boil kettle.  It is usually just below the spigot and once fermentation start it goes away and I am left with a nice light tan layer of yeast and some clean wort.  Is this the yeast getting ready to do it's job?  Like I said, it has happened the last 3 or 4 times and I have not noticed any ill tastes from the beer after kegging or bottling.  And it goes away once the yeast gets going.  Just thought I would post it.  Thanks to all

[denny]

A couple of side notes that I am curious about.  I was just checking out the airlock and noticed not much activity.  Now, I know it is early in the process and the airlock is really only for entertainment, but I thought I would post that.  When I opened the door to the fermenting fridge the temp just up to 58 as it was hot in the house, heater had just kicked on.  I noticed there was more bubbles once that happened, so I upped the ferm temp to 58.  It is still within the range, so I don't think I am going to be doing any harm.  I have about another two weeks or so to wait, so I want to see what happens.

Also, the last 3 or so brews, I have noticed a layer of sediment at the bottom of the bucket when I transfer the wort to the bucket from the boil kettle.  It is usually just below the spigot and once fermentation start it goes away and I am left with a nice light tan layer of yeast and some clean wort.  Is this the yeast getting ready to do it's job?  Like I said, it has happened the last 3 or 4 times and I have not noticed any ill tastes from the beer after kegging or bottling.  And it goes away once the yeast gets going.  Just thought I would post it.  Thanks to all

Temp range on yeast doesn't really mean much.  Don't sacrifice beer quality for a faster start.

[chumley]

I have observed that 24 hours after pitching Diamond lager yeast at 50 degrees there is only slight activity, a thin scatted krausen on the beer.

At 48 hours fermentation is underway, and when I open the lid on my chest freezer that I use for fermenting lagers I smell that fine sulphury stink of a good lager yeast in action.

[redrocker652002]

Well, this one worked out well.  Started slow, but picked up ok.  Sitting in the keg on the kegerator at 35 or so.  tried it after a week or so, still a bit green.  Gonna let is sit another two weeks and see where I am.  Thanks to all.