Ok, so i am making the Mr B spring seasonalpilsner. It came with Saflager 34/70. What is the optimal pitching temp. Also i have a swamp cooler set up, what is the optimal fermenting temp?

So to answer your question more directly, I'd say if you rehydrate your yeast, you can pitch at anywhere from 45-50°, and ferment at anywhere from 48-55°.

However, that yeast is very robust, and can handle a huge temperature range. So, as long as you can keep fermentation temps below 65° (and pitching temps closer to 60° would be better) you should be golden.

And if you're fermenting above 60°, no need to even rehydrate the yeast. Dump it in, wait 20", and aerate like crazy, and you should be golden.

Thanks

let us know how that comes out. I passed on it cause I wasn't a fan of the seasonal i've gotten before.

Personally, I'd recommend rehydrating and pitching/fermenting around 48-50. Give it a thorough stir after pitching to try and aerate the wort as much as possible. Let it warm up to 55 after 4-5 days of visibly active fermentation.

Lagers, and yeast in general, can be finicky. Choose whatever temp you want, but hold those temps as steady as possible. Fluctuating temps can lead to unhappy results.

Yes, this is definitely ideal.
Without a doubt. Fluctuating temps can cause your yeasties to get cranky and stop fermenting early, or lead to off flavors, or all sorts of problems.

Well I ended up pitching the yeast at 52*F at 11pm. Put more ice in the cooler and went to bed. When I checked this morning it was at 59* which is a little high, I think. Put some more ice in, and I am hoping for the best. I am thinking a 4week fermentation, or is 3weeks enough?

If you keep it going at 59°, 3 weeks will be more than enough.

If you drop it back down to 55° or below, 3 weeks will probably still be enough (unless you drop below 50°). Either way, for week 3, let the temp creep up to 55-60° over a day or two. That should help make sure fermentation finishes out strong and any diacetyl produced by the yeast is cleaned up.

Good luck, and keep us posted!

I seem to be able to keep the temp in the in 56-57 range. Hopefully as the ferm. gets going i will be able to keep that level.