Originally Posted by knewshound
One question; What temp was the beer when you pitched?
Have you kept it above 75 since?
That particular yeast likes to get started warm and cooled later.
I pitched the yeast at around 79f. That was as cool as I could get my wort using the immersion chiller.
The wort dropped to room temp in the basement which is hovering ~64f.
Originally Posted by ALPS
This may be about your only option at this point but certainly not a gaurantee by any means.
A three quart starter for a ten gallon lager is way too small, even under ideal conditons. A 3 gallon starter would have been a good place to start.
Moving the vessel to lagering temps before signs of fermentation isn't helping you at all either. Did you drop the temp all at once, or slowly over a day or two?
Well I opted for patience, and the yeast blasted off sometime after about 30 hours (I checked as soon as I woke up Sunday morning). With a healthy lager yeast starter my .75-1.25 gal starters have worked in the past with pitching at room temp, and then dropping to lager temps as soon, as I observe fermentation start.
As far as a three gallon starter goes, are you cold pitching with that much yeast? I clearly need to do more research on cold pitching, as it seems to be the smart way to go, but then again I don't have a real temp controller, so all my lager beers are total hack jobs, right down to the decoctions.
I did move the vessel into the lager chamber before fermetation started. It usually takes my wort three days in the chamber to drop from ~64f to 55F. Not ideal, but without a temp controller, it's rogue alechemy at it's best.
I'm definitely going to start cold pitching my lager beers in the future.