I think I FAILED! (Lager problems)

Aleforge · 04-29-2008, 11:46 AM

So I brewed up my first lager using a kit from Austin Homebrew supply. I followe their directions and also skimmed the wiki to get pointers on the cooling process. I let the carboy sit for 24 hours at 65 degrees to help jump start fermentation. After 24 hours I noticed no activity. So I read on the directions if this happens to remove the stopper and stir the hell out of the wort to help aerate it. Then I put it in the deep freezer with the therm set up to 60 so I could give it a few more hours to kick start.

I checked on it this morning (after about a total of 34 hours at 60-65 degrees) and still noticed no real activity. However the top of the wort had dots all over it. They each are about the size of a button. I was rushing out the door and didn't get a good look at it but it instantly made me thing it had "mold" on the top!

So pretty much no activity, mold like substance on top.... Is this batch ruined? Im not fimilar with Lager yeast so I dont know how it starts out, if it ends up like Ale and needs a blow off or how vigorous the fermenting churns?

What do I do now? I am super anal about cleaning and sanatizing, I guess you can just have bad luck, but damn I couldn't clean and be any more careful!

Thanks guys!

**Bernie Brewer** · 04-29-2008, 11:49 AM

Those dots are most likely the first CO2 bubbles reaching the top of your beer. Sounds like the beginning of krausen.

homebrewer_99 · 04-29-2008, 12:05 PM

I agree with Bernie...air bubbles...relax, you're making beer!!!

Professor Frink · 04-29-2008, 12:06 PM

Yup, the dots are good. A krausen of a million bubbles begins with a few dots...

Aleforge · 04-29-2008, 12:07 PM

Quote:

Originally Posted by Bernie Brewer

Those dots are most likely the first CO2 bubbles reaching the top of your beer. Sounds like the beginning of krausen.

They are fairly large (button sized) and spaced apart in a weird fashion. I guess before with Ales it really took off and by the time I checked it was full of Krausen. Do Lagers even at the initial warmer temp still take longer to start?

I will take a picture of it when I get home tonight and post.

Thanks for the responses!

**Yooper** · 04-29-2008, 12:11 PM

Yes, ales tend to move along quicker than lagers. When I make lagers, I make a great big starter and pitch way more yeast. They also are bottom fermenting so sometimes there's alot going on in there you can't see!

Mrmalty's website has a pitching calculator to help you determine how much yeast to pitch. I think it would be interesting reading in a case like this.

I think the others are right, and you've got fermentation happening now.

ohiobrewtus · 04-29-2008, 12:26 PM

I wouldn't worry just yet. Give it another few days.

GIusedtoBe · 04-29-2008, 12:35 PM

These people are very knowledgeable. I've only done two lagers with mixed results but on both, it took much longer for the visible signs of fermentation/krausen to form. It does look like a bit like mold when it first starts. When you get home, there will be no doubt that it is fermenting because those buttons will now cover the entire surface.

Good luck,
Al

Aleforge · 04-29-2008, 12:52 PM

Quote:

Originally Posted by YooperBrew

Yes, ales tend to move along quicker than lagers. When I make lagers, I make a great big starter and pitch way more yeast. They also are bottom fermenting so sometimes there's alot going on in there you can't see!

Mrmalty's website has a pitching calculator to help you determine how much yeast to pitch. I think it would be interesting reading in a case like this.

I think the others are right, and you've got fermentation happening now.

The Austin Homebrew kit came with a vail of yeast,

Whitelabs American Lager - WLP840

And Brewvint Yeast Nutrient.

I should of made a starter I am sure, but hopefully this combo will do ok.

GIusedtoBe · 04-29-2008, 01:07 PM

One of the first lessons I learned on here after trial and error is the whole starter thing. It's not too much trouble to boil up some DME for a starter a few days in advance. The first real recipe I did, I pitched a vial of WL yeast and half of it spewed on the floor. It took a long time to start and it is by far the worst beer I've brewed yet. I've convinced myself that it was the low pitch rate that made this beer bad.

Now mine was an ale and every beer is different. Yours will probably be fine. Yooper and some others on here have tons of experience and give good advice so do what they tell you. My lager experience is spotty at best. I've got a Maibock thats going on 6 weeks now in primary. (It was at 1.020 at 4 wks) My other was the Pilsner Urquell clone from AHBS and it fermented out fairly quick for a lager but for some reason never cleared even after 6wks in lager.

What kit are you brewing?

Regards,
Al