In my experience as a sommelier and brewer, Saflager W-34/70 yeast has a relatively fast lag time. Lag time refers to the period between pitching the yeast into the wort and the visible signs of fermentation starting. With Saflager W-34/70, I have found that it typically takes off quite quickly, usually within 12 hours, and at most, 16 hours.
I have used Saflager W-34/70 yeast in various beer recipes, including lagers, and have always been impressed by its efficiency in starting fermentation. The yeast is known for its ability to ferment at lower temperatures, which is ideal for lagers.
During the lag phase, the yeast is acclimating to its new environment, consuming oxygen, and preparing to reproduce and metabolize the sugars in the wort. The lag time can vary depending on several factors, including the yeast strain, pitching rate, temperature, and the overall health of the yeast.
When using Saflager W-34/70, I have found that the yeast is quite robust and can handle a wide range of temperatures. However, it is important to note that lower temperatures may result in a longer lag time compared to higher temperatures. So, if you are fermenting at lower temperatures, it is not uncommon for the lag time to extend to around 16 hours.
If you are using a healthy yeast culture and have provided optimal conditions for fermentation, such as proper oxygenation and nutrient levels, you should not worry if the lag time exceeds 16 hours. Every fermentation can be slightly different, and some batches may require a bit more time for the yeast to start actively fermenting.
It is also worth mentioning that the lag time can be influenced by other factors, such as the size of the yeast pitch and the gravity of the wort. In general, a larger yeast pitch and lower wort gravity can result in a shorter lag time.
Saflager W-34/70 yeast typically exhibits a fast lag time, usually starting fermentation within 12 to 16 hours. However, it is important to keep in mind that variations can occur depending on various factors. If your lag time exceeds this range, there is no need to panic as long as you have provided optimal conditions for fermentation. Trust in the resilience of the yeast and give it some time to do its magic.