NEW White Labs Pacific Coast Lager Yeast WLP295
White Labs has partnered with Austin Homebrew Supply to release 4 exclusive yeast strains.
White Labs Austin Homebrew Pacific Coast Lager Yeast WLP295
This yeast is characterized by a clean, slight malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl.
Temperature Range: 50-55°F
Alcohol Tolerance: 5-10%
Available this Friday (3.16.12) here.
I cooled my wort to about 76 degrees and pitched this yeast at room temp. The wort is AHS light American lager. (Wanted to try my hand at a really clean, clear lager)... Anyway.. It's been 36 hours and there is no signs of fermentation in the wort. No krausen, no air lock bubbles. No visible action in the wort.
It is right now in a dark closet at about 67 degrees waitin for fermentation to start before I begin to drop the temp to 50-55 for cold fermentation. Been there 36-40 hours now.
Tryin to decide what to do next... Wrap in an electric blanket to get the temp up a few degrees? Re-pitch? Or just have another brew and wait another day or so.
I hit the OG at 1.034. Have not checked again.
Did you make a starter for this? Did you aerate well? Those may be 2 reasons why you are seeing such a lag in fermentation, especially when using a lager yeast.
I didn't make a starter. Thought about it. But since it was a low gravity I did not. Aeration indeed. I don't do any O2 infusions or anything. But I stir the snot out of the wort and feel its pretty thorough with that and a funnel transfer.
So I used an electric blanket wrap to warm the wort to about 72 degrees overnight and this morning the airlock is popping slow.. There's a nice layer of krausen, and I'm gonna start cooling it down to cold fermenting temps. All right!!! If that didn't work I was gonna make a big ol' starter and re-pitch the yeast.
(Note to self: when the instructions say to get the initial temps to 70-72... There's probably a reason)
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