 |
|
07-21-2008, 01:58 PM
|
#1
|
|
Junior Member
Join Date: Jul 2008
Location: Cleveland Burbs
Posts: 20
|
Lager - Pitched 60 hrs ago - no fermentation
|
|
This is my first Lager, I know they take a bit longer to begin fermentation. It's been over 60 hrs, should I be worried.
Temp is 68 degree, yeast smack pack/activator.
Last edited by CWalters; 07-21-2008 at 02:03 PM.
|
|
|
|
07-21-2008, 01:59 PM
|
#2
|
|
Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
|
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
|
|
|
|
|
07-21-2008, 02:00 PM
|
#3
|
|
Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
|
Quote:
Originally Posted by CWalters
This is my first Lager, I know they take a bit longer to begin fermentation. It's been over 60 hrs, should I be worried.
Temp is 60 degree, yeast smack pack/activator.
|
First, just a note, but a single activator pack is underpitching for a lager. Most here will recomend pitching a healthy stater.
Second, are you sure there is no fermentation, or are you basing this on airlock activity only?
-Todd |
|
|
|
|
07-21-2008, 07:40 PM
|
#4
|
|
Junior Member
Join Date: Jul 2008
Location: Cleveland Burbs
Posts: 20
|
I purchased the kit through MidWest. I'm new to all this so forgive my ignorance.
I'm using a 6.5 glass carboy, so I can tell that there's no activity.
The temp is now at 68.
|
|
|
|
|
07-22-2008, 05:57 PM
|
#5
|
|
Junior Member
Join Date: Jul 2008
Location: Cleveland Burbs
Posts: 20
|
It's been almost five days and still no activity. I read in a thread somewhere to sprinkle some dry yeast on top of the wort, so I did so today. I hope this works, any thoughts?
|
|
|
|
|
07-22-2008, 07:48 PM
|
#6
|
|
Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,521
|
Well, I assume you used dry lager yeast? I guess that would work ok. It's not any help now, but next time make sure you make a large yeast starter and have healthy viable yeast before pitching. Lagers aren't difficult, but because they ferment cool, you must use a big starter and really encourage the yeast.
What is the SG now? (I would never add more yeast, or assume it wasn't going without taking an SG- but you could take one now and it would be ok).
|
|
|
|
07-22-2008, 07:53 PM
|
#7
|
|
Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
|
This is a weired thought...I've never brewed lagers, but Lager yeast is bottom fermenting, right? So, what does lager activity look like in a carboy? I take it there's no krauzen on top, correct? Since it's the first lager, could the OP simply be expecting to see a krauzen where there isn't supposed to be one? Yooper, anyone?
Could it already have fermented out?
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
|
|
|
|
|
07-22-2008, 08:16 PM
|
#8
|
|
Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,521
|
Quote:
Originally Posted by Revvy
This is a weired thought...I've never brewed lagers, but Lager yeast is bottom fermenting, right? So, what does lager activity look like in a carboy? I take it there's no krauzen on top, correct? Since it's the first lager, could the OP simply be expecting to see a krauzen where there isn't supposed to be one? Yooper, anyone?
Could it already have fermented out?
|
Yeah, that's my thought. You really can't SEE fermentation, but there are some signs. Usually a krausen, but small, and lumpy, and usually it'll clear after it's done. I don't know for sure, though, because I haven't really watched it. I put it in the lagerator for about 12 days and ignore it before taking a sample before the diacetyl rest.
At 68 degrees, though, it could have fermented out pretty quickly. I doubt there wouldn't be any signs at all if it did ferment, but that's why I asked about the SG.
What kind of yeast did you use originally? |
|
|
|
|
07-22-2008, 10:17 PM
|
#9
|
|
Senior Member
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,365
|
I too am quite curious of the OP's beer's gravity. Have any hydrometer readings been taken?
Quote:
Originally Posted by YooperBrew
Yeah, that's my thought. You really can't SEE fermentation, but there are some signs. Usually a krausen, but small, and lumpy, and usually it'll clear after it's done.
|
I fermented my lager at 50-55F. Here's what kraeusen looked like after two days:
It took several days to fall. Here it is on day 15:
I also made a 3 quart starter almost a week ahead of time.
-Joe |
|
|
|
|
07-22-2008, 11:23 PM
|
#10
|
|
Junior Member
Join Date: Jul 2008
Location: Cleveland Burbs
Posts: 20
|
Unfortunately I didn't get a good hydro reading. I'd take one now, but I can see the yeast sitting on the top of the wort and I don't want to disturb the process. The first yeast was the White Labs Octoberfest Wyeast Activator. Then I sprinkled a Lager yeast over the top today.
I've been a bit confused by all the theories about brewing a lager. Especially about the first couple of days when fermentation should begin. Should it be in 64-68 temps until fermentation begins?
Two other unrelated questions:
1) How many 5 gallon kegs should a 5lbs co2 be good for?
2) Where is the best placement for a temp Controller Probe to be placed in a chest freezer? Should it be hanging in the middle not touching anything, or should it be touching a side wall?
Thanks for all the help.
-C
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
