BeerBorg

I'm brewing an American lager tomorrow and using 34/70. Should come in at around 1.05 SG. I have 2 packs 11.5 that I intend on using. My questions - should I rehydrate or dry? Pitching temps? What's a good fermenting temp with this yeast? I have used it before in my MB days with good results, but my last Lager (5gal extract) was not so good but not with this yeast, a Oktoberfest that I under pitched and had not so good temp control. I'm starting early in the morning tomorrow on this and I think I kind of have a plan, but would like to hear the Borgs views on this.
DP
BM

Pitch dry or rehydrate, doenst matter, personal preference.
I don't
I have use this yeast a few times generally pitching at mid 50s and ferment around 50 degrees

I'd just dry pitch both packs if it was me. I don't rehydrate dry yeast. One less thing to screw up/infect my beer (living in a Brett farm, any little thing to not screw up counts!).

I pitch in the mid 50s, and have fermented with that yeast anywhere from 52-54, and 57-59 and have made good beer. I know that our missing pal BigPapaG has used that yeast at even warmer temps and made good beer. As in you can use it as a steam beer yeast and it doesn't make any offputting flavors. So I don't think you will have any trouble, just pitch both packs, don't skimp on it. (I checked Mr. Malty and it says 1.8 to 2 packs depending on age/viability).

Thanks guys for the replies. I don't usually rehydrate but have and without much if any differences in the results, maybe a little less lag time. I will dry pitch this @55 deg and that's about what I want to keep it at.

Been keeping a steady 53 degs. And looking good


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