First lager attempt

[snowcapt]

Should I scrap that yeast?
Id rather not waste my time and money if it sux.
Id rather be down $10 than be down the time, and effort, obsessing over a batch for 2-3 months.

[adamK]

I just finished a test of the wyeast version of 820, and it isnt too bad, but certainly not what I desire. The beer wont need to be scrapped, but the next time youll likely want to use the german lager strain. That strain is a great workhorse.

[dmtaylor]

I'm not sure if I'd totally scrap the yeast, now that you've already made a yeast starter and all. But, see how it turns out and whether you like the result.

For the heck of it, I tracked down a whole bunch of threads on all the different forums discussing the good, bad, and ugly things about this yeast strain. Here's some fodder:

http://forum.northernbrewer.com/viewtop ... 0+dmtaylo2

http://www.homebrewersassociation.org/f ... pic=2815.0

viewtopic.php?f=19&t=21679&p=214718&hilit=wlp820+crap#p214718

http://www.brews-bros.com/topic/53923-w ... 0+dmtaylor

[snowcapt]

Thanks for that!
I made an 1800 ml starter on my stir plate and my OG is 1.054 in a 6 gallon batch.
Perhaps I should pitch a bit more?
I think Ill like it because it will take a while to ferment out. I can be lazy and let her buck.

[snowcapt]

Going to step up the starter tomorrow and pitch it at high krausen Wednesday morning.
Fermenting at 52°F
Going to do a protein rest at 122, as well.

[brewinhard]

If you plan on pitching your lager strain at high krausen, then I recommend you get your starter temp down to your pitching temp of your wort so you do not shock your yeast by pitching a warm yeast starter into a cooled wort. This will also help to decrease ester production not desired in a lager.

[BrewerAdam]

When doing a starter for a lager should it be on the stir plate at lager (55) temp or is it fine at room temp (70)? I'm assuming a room temp and then you crash it and dump the beer before pitching the slurry?

[snowcapt]

If you plan on pitching your lager strain at high krausen, then I recommend you get your starter temp down to your pitching temp of your wort so you do not shock your yeast by pitching a warm yeast starter into a cooled wort. This will also help to decrease ester production not desired in a lager.

I have the starter on a stirplate in the ferm chamber, thank you very much!