Alright, I just brewed my first Lager. I am trying to pull off a Mai Bock/Helles Bock style. I guess after looking back over many resources, I have broken a lot of rules of lagers. I made no starter. I pitched only one pack of Wyeast 2206 Bavarian Lager. I pitched somewhat cold (54 degrees) and immediately went to the garage with it (as opposed to waiting til ferm started then moving to a colder area). Well, lesson learned on all of those points and I will do it differently next time...
But back to this time..........It has been 36 hours and I am seeing no activity in the carboy,which I realize is not a long time considering all the circumstances and that it is a lager. The temp dropped last night down to 42-44 which is probably not helping my cause.
After my research, I am considering pitching another smack pack of 2206 at high kraussen (assuming that it happens). Should I wait til high kraussen? Should I make a starter instead of just dumping another smack pack? Should I bring it inside if it doesn't start in a couple more days? Any advice would be helpful. * FYI: OG was 1.060ish*
I fully realize that it can take up to 72 hours to start a fermentation (so please don't point me to that thread). I am just wondering if I can still correct my mistakes at this point in the game. Or maybe I should just not worry about it and probably end up with a session beer... Lagers are sure a lot more work than ales. It better be worth it
My plan is to primary ferment for 2 weeks, transfer to secondary, let sit for a couple or 3 days at 68-70 and then stick it in my kegerator at 38 degrees for a month. Sound reasonable?
Thanks for any help