Originally Posted by barside laundry
I had the almost the same exact thing happen with my Bavarian smackpack(also for my Oktoberfest). I made the starter 5 days ago and it has been bubbling away for only the last 2 days. did you chill the wort down to 50F before pitching your starter? Just curious. I will brewing in a few hours and I still not sure when I will pitch the starter.
When I made my Okoberfest, I did a lot of reading and asking questions.
I used the Wyeast and it started right away. I chilled my yeast started to 54 f and brought my fermentator temp down to 54 before I added the yeast.
The next morning it was working steady and continued for over two weeks.
I made an SS stopper thermowell and take the temp of my fermentator from the inside of my carboy. http://northernbrewer.com/pics/fullsize/thermowell.jpg
I have found that there can be as much as 4 to 6 deg difference,between the inside and outside of the carboy, while I trying to get it stablized in my cooled. Once the carboy is at temp it's only a deg or two.