Lager - Pitched 60 hrs ago - no fermentation - Page 2

**Yooper** · 07-22-2008, 11:29 PM

Quote:

Originally Posted by CWalters

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

You won't bother anything if you take a hydro reading now- the yeast is not a worry. It'd be good to know where you are in fermentation, especially since you suspect that you've had none. This would also give you a chance to taste the wort, and make sure that no infection has had a chance to set it.

With lagers, I'm firmly in the pitch at fermentation temperature camp. Of course, I also make enormous starters so that I am not underpitching. My reasoning is probably not real scientific- I pitch my ales at fermentation temps, too. If the temperature is 65, I pitch at 65. I don't pitch at 90 degrees, then turn it down. Same with lagers- I don't pitch 20 degrees warmer and then turn it down- it seems like fermentation would take hold before you could actually get the wort to 50 degrees. I bet it's divided pretty evenly among brewers though with about half pitching warm and then lowering the temperature.

As far as the co2 tank, I don't really know. I filled this one several months ago, and have plenty left. So at least 8-10 kegs for me. But I don't use alot by turning up the pressure and purging. I just usually keep my kegs at about 12 psi.

CWalters · 07-23-2008, 12:17 PM

I woke up this forming to find that the Lager now has good signs of fermentation (Krausening). Sprinkling the yeast did the trick. So should I place the carboy in the chest freezer now, keeping the temp around 55 degree?

Tonedef131 · 07-23-2008, 01:37 PM

My lager took a week to get going, but it took right off after that. Those lagers yeasts are a different breed, you really gotta learn to be patient, as if learning to be patient with ales wasn't hard enough.

CWalters · 08-08-2008, 07:02 PM

I allowed a 36 hour diacetyl rest, then racked to a secondary where it's now been for four days @ 40 degrees, the S.G. has dropped from 1.026 to 1.020, I'll recheck it in 5-7 days to see if it Lowers more. The kits F.G. should be around 1.012-14, so It's getting close.