My First Lager

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eojnnamleppak

eojnnamleppak

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Hi, I brewed my first batch of Vienna Lager yesterday. I've been reading online this morning about various techniques, wondering which way I should go with it. I did not use a yeast starter. I brewed it, cooled it down, pitched yeast, and put in my refrigerator. The temp is about 43 degrees in there. No signs of bubbling yet...just wondering if I'm on track??


Focker Out
 
you mean you pitch yeast and put the fermenter straight in the fridge???
 
Well you underpitched by quite a bit. Lagers need a #$%^ load of yeast. I always ferm mine at around 50-52 F so if you have a way to raise the temp just a bit I would give that a shot, as well as swirling the carboy/bucket to rouse the yeast a little bit.
 
How much yeast did you pitch? What strain?

If you can control ferm temps you will probably need to raise it up to 55F to get the yeast active as brettg suggested.

Cheers
 
Yes icebob, my primary fermenter is in the fridge. I pitched the yeast packet that came with the brewers best kit...do I need to add more yeast?


Focker Out
 
Hey Sammy, it was 1 satchet of lager yeast...just the little packet that came with the kit


Focker Out
 
How many grams in the yeast packet? Mr Malty says 1.6 11.5g packets for a 5G batch at 1.045 O.G. yielding ~317B cells.

Edit: Which BB kit? Vienna Lager?
 
Sammy,
BB Vienna Lager kit, yeast was a 12 gram packet by Brew Ferm


Focker Out
 
Just for fun...pitch another half pack. If you don't have any more Brewferm grab a packet of Saflager S-34. :)

Ferment around 53F. Diacetyl rest at 60F for a couple days. Lager: Start lowering the temp a couple degrees each day until you get to about 42F and then let it go for two or three weeks.
 
Thanks Sammy, I bought saflager lager yeast pack today...pitched it tonight, will let you know how things develop, thanks again!


Focker Out
 

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