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Old 10-02-2012, 07:06 PM   #11
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I'd give it another day. Cool (50-55) temperatures can delay fermentation at least 72 hours.. If it is at 55 it should be working by then if the yeast was viable. If not repitch.
The BB kit came with a 12 gram pack of yeast..should be enough..

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Old 10-03-2012, 02:14 PM   #12
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Thanks bosco.

So it's day 3 at 55 and as of this morning there's really no increase in activity to speak of. I'm thinking I should pickup some more lager yeast and pitch it. Mr Malty says I need 25g of dry yeast. If I can't find Brewferm Lager yeast (the stuff I already pitched) what do people recommend given my situation? It's a European Bock kit.

Should I re-aerate? Or do you think the Oxygen I originally put in is still in there? Given there hasn't been many bubbles, I would think I'm ok, right?
Muchos gracias for all the help!

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Old 10-03-2012, 04:23 PM   #13
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Just as a thought. Have you taken a peek into the fermenter? Bubbles and airlock activity depend on a perfect seal, something that sometimes is not perfect..

A quick peek to see if you have krausen formation at this point might show that there is something happening in the fermenter.

As for re-aerating I don't think I would at this point.. But others may have more info for you on doing it. Maybe re-pitch and a gentle stir ??

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Old 10-03-2012, 11:29 PM   #14
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there is a very (very) thin layer of patchy tiny bubbles on the surface, slightly more airlock activity, but I think I need to repitch. Here's what I plan to do. The LHBS was out of dry lager yeast (of course), so he gave me WL German Boch yeast WLP833. He also threw in a slightly expired one for free. I'm going to make a starter, throw it on my stir plate over night, and pitch this time tomorrow night. Not going to re-oxy. That should get this baby goin'!

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Old 10-03-2012, 11:48 PM   #15
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Quote:
Originally Posted by jlatenight View Post
Crap, thanks for the replies. I had a feeling you guys would say that. I brewed it and rehydrated the dinky "sachet" of yeast per the instructions and pitched it. I guess we'll see what happens. I can tell you nothing's happening yet. I would have made a starter if I had more time....and I was more patient.
Why did you ask for advice and then ignore all of it?

In general you massively underpitched, but you might be OK. Keep in mind that lagers ferment more slowly than ales so the level of activity you are seeing may be just fine - only time will tell.

What is the SG at this point?

In general you should always pitch 2 rehydrated packets of lager yeast for an average gravity 5g batch of lager. And be sure to pitch at fermenting temps (~50*F) and nothing above.

Since you pitched in the 60s you'll likely have noticeable Diacetyl, so be sure and do a Diacetyl rest.
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Old 10-04-2012, 07:26 PM   #16
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Wait. You didn't pitch enough yeast. Like I said....metric ton. Swirl your (closed) carboy to re-suspend the yeast. YOu will eventually begin fermentation once they replicate enough to do so. Long lag times are the major problem with making lager beers and the cure is more yeast that the human brain can even conceive of and lots of O2.

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Old 10-05-2012, 02:07 AM   #17
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Quote:
Originally Posted by DrinkNoH2O View Post
Why did you ask for advice and then ignore all of it? .
I asked the question right before I started brewing. With a wife and two kids, if I have a window of opportunity to brew, I can't pass it up....could be weeks before the next one.

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Wait. You didn't pitch enough yeast. Like I said....metric ton. Swirl your (closed) carboy to re-suspend the yeast. YOu will eventually begin fermentation once they replicate enough to do so. .
Thanks Sam, I see more activity, but I can't imagine it's going to ramp up enough to actually complete the job. Is there any harm in me swirling the carboy to suspend the existing yeast, and pitch the starter of lager yeast I made to give it a big boost?
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Old 10-05-2012, 09:24 AM   #18
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Over the last few days the yeast have been reproducing to the numbers they need to ferment the wort. Once they are at that point fermentation starts to get going. Pitching more yeast after that is not going to Hert anything but wont help out that much ether. By the time you get your stater finished and cold crashed your fermentation should be going pretty good. Also oxygen is not a concern until fermentation is over.

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Old 10-05-2012, 03:02 PM   #19
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It might be interesting and informative to see what the SG is at this point...

Might tell you what is or has been going on in there over the last few days.




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Old 10-07-2012, 06:03 PM   #20
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Well, like Beerman and others said, activity did increase very gradually; slight krausen forming and more steady bubbles in the lock. In the meantime, I made a starter, cold-crashed it, and pitched it. Before pitching the SG was 1.068 and OG was 1.074. A day after I pitched the 2nd time, there's a nice healthy krausen on top....we're in business! I have a feeling it was bound to happen eventually, given the steady increase in activity, but pitching the extra yeast gave it that extra oomph. So far so good! I'll be sure and give it a good healthy Diacetyl rest before I lager it.

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