Question: WL SF Lager Yeast (Cali Common)

[MrBIP]

Going to brew a california common this weekend (target OG 1054). I have White Labs San Fran Lager Yeast. So.. it's a lager yeast, but one that will ferment at "higher" temps. Do I make the typical starter using 0.75/1.0 pitch rate? Or do I need to bump this up to the lager pitch rate @ 1.5/1.75? At this point of the seasons, I have a back closet that's staying right at 59-60 degrees, so that's where this will be fermenting.

 

[The Brew Mentor]

The short answer is...

The colder you ferment, the more yeast you'll need.

If I were fermenting @ 60°, I'd target a pitch rate 1/2 way between a lager pitch and an ale pitch.

Brian

 

[MrBIP]

Thanks Brian, kinda what I was thinking, going to jump this one up a bit before Saturday.
Gotta take advantage of the weather, before too long it will be way to cold for this trick.

 

[Ozarks Mountain Brewery]

here's a trick if you need more yeast just treat your carboy like a giant starter and shake it several times a day, it will multiply before fermenting and create the cells you need

 

[The Brew Mentor]

^^^^Do you mean to make a starter in you're carboy? :?:

 

[Ozarks Mountain Brewery]

if your low on yeast your making a giant starter for a half a day or so then fermenting the beer in the same vessel

 

[The Brew Mentor]

The problem with that is the "Giant Starter" doesn't taste good.
When I make starters I decant the spent wort and only pitch yeast. Also, making a giant starter has limited reproduction ability over time.
If I had less than a day to grow my yeast, I'd make a 600ml starter with 60 grams of DME and when the wort was ready, I'd pitch the entire thing. Anything more than that and I cold crash and decant prior to pitching.
Hope that helps.
Brian