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-   -   Lager Yeast ? (http://www.homebrewtalk.com/f163/lager-yeast-245825/)

karljrberno 05-16-2011 01:58 PM

Lager Yeast ?
 
Ive read up a little on this topic , but however im freeking out because I just made my first lager this past sat night 5/14/2011 .


wort
was cool to room temp at about 11:00pm 70deg-f . I used a 2042 Danish Lager yeast (WYEAST) Smack pack .

I let the yeast swell in the pack and pitched it in the wort the same temp as the yeast .

Then I put it directly into the fridge ...... I have not seen any fermentation bubbling in the air lock : ? Did I kill my yeast by putting it in my wort then tranzfering it stright to the fridge ?

Or is it just taking a long time to start to feed ?

It has been about 35hours :confused:

Usaly my warm fermentation starts on ale styles starts prity quick .

FromZwolle 05-16-2011 02:12 PM

http://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

lager yeasts especially.

karljrberno 05-16-2011 02:22 PM

Thx For the link .
Im still nurves ha. Also My fridge stays at 48to49deg is that too cold ?

samc 05-16-2011 02:31 PM

48F is at the low end of the range, but it is fine! Pitching Lager yeast warm is a method recommended by some to ensure that you get fermentation going, but I think that most experienced brewers pitch at fermenting temps to avoid off flavors.

integrator 05-16-2011 03:54 PM

I pitch mine at 43 then walk it up to 48 degrees. You just have to be patient. It will take me 3 days to see much of anything.

karljrberno 05-16-2011 04:05 PM

I belive , Thx guy's :fro:

osagedr 05-16-2011 04:06 PM

No starter? You may have underpitched very very severely. Check out the pitching rate calculator at www.mrmalty.com

You may have to make a starter and repitch.

karljrberno 05-16-2011 04:29 PM

Ok I did the cell#caculater , It says 340billon or so , I only pitch a 100bilion ,

SO CAN I JUSAT ADD 3 more packs and make it 400billion ?

Now that my wort is in fridge and cold can I just let the liquid yeast get to the same temp and pitch it cold ?

Can I smack the (smack pack of yeast) And leave it in cold conditions as it swells ?

osagedr 05-16-2011 04:52 PM

Quote:

Originally Posted by karljrberno (Post 2927521)
Ok I did the cell#caculater , It says 340billon or so , I only pitch a 100bilion ,

SO CAN I JUSAT ADD 3 more packs and make it 400billion ?

Now that my wort is in fridge and cold can I just let the liquid yeast get to the same temp and pitch it cold ?

Can I smack the (smack pack of yeast) And leave it in cold conditions as it swells ?

Another three packs makes it a pretty expensive batch but it's your money so go ahead if you like. Go ahead and smack your packs cold; they might not swell and for that matter the smacking just adds yeast nutrient as far as I know. I would consider giving your wort a nice big stir for aeration (I use a drill-mounted "wine whip" that works great) to help the yeast out as well.

Also might hold on to see what Yooper or someone else who knows a lot more than I do has to say! Maybe their advice will be better. But for next time, a starter is a must.

secinarot 05-16-2011 06:05 PM

+1 on the starter being essential for a lager

Also, on a recent Jamil show he talked about not wanting to drop the temps during active fermentation. He is a proponent of starting lower than target then raising temps to target. The temperature rise helps kick start the yeast while a drop shocks them. Since you dropped the temp before they even got started it probably is not a huge facotr but could explain some of the delay.


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