Lager yeasts dried

Wyeast 2035 American lager yeast, for priming, see below Va cup light dry malt extract, for priming... 

It has been reported (Finn Stewart, 2002) that dried yeast samples exhibited different flocculation and haze formation characteristics when compared to fresh yeast samples. The flocculation rate with fresh and dried ale cultures was rapid, with most of the yeast sedimenting out of suspension within the first minute of a Helm s sedimentation test, and with 80% of the culture eventually flocculating out of suspension. The flocculating differences between fresh lager and dried yeast samples were more pronounced than with ale strains. Virtually no flocculation took place within a 10-min test period with the dried yeast samples. This test indicated that the lager dried yeast samples were modified in some way and, as a consequence, exhibited nonflocculent characteristics. 

There are two decisions to make with respect to yeast what form to use (liquid or dry) and what variety to use (ale or lager). This is becoming a... 

Boil malt extracts for 60 minutes with 1 ounce of Willamette hops. Add Vz ounce of Willamette hops with 15 minutes remaining in the boil. Cool, transfer to a primary fermenter, and pitch yeast. After fermenting for 8 days at 50°, rack to a secondary fermenter. After 13 days at 50°, dry-hop with Mt. Hood hops. After another 7 days, turn temperature down to 35° and lager for 3 weeks. Bottle with % cup of corn sugar for priming. 

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