New to lagers and need suggestions/reassurance. On Sunday, I brewed 10 gallons of Bohemian Pilsener. I cooled the wort down to 50F and pitched a packet of Saflager W-34/70 in each fermenter. I have never hydrated dry yeast in the past, but those were all ales. I am beginning to wonder if I ended up pitching too cool. I do see there is positive pressure on the airlocks, just no noticeable bubbling.
What is the best course of action here? I could let the temp rise a few degrees over the next couple days until it gets going and then slowly bring the temp back down to 50. I could pick up a couple more packets of yeast, hydrate, and pitch. Or, I could just stop worrying about it and just trust the yeast to do their thing.
What do you think?
What is the best course of action here? I could let the temp rise a few degrees over the next couple days until it gets going and then slowly bring the temp back down to 50. I could pick up a couple more packets of yeast, hydrate, and pitch. Or, I could just stop worrying about it and just trust the yeast to do their thing.
What do you think?