So I brewed a lager on Sunday 9/15. I pitched my yeast this AM 9/16, after cooling my wort down from 80 to 52 overnight. I pitched a 36 hour starter, which was in my fridge at 50 degrees. It was a Bohemian lager yeast.
My yeast smackpack was in my fridge prior to making the starter. When I hit the smack pack, I allowed it to warm to room temp and allow the pack to bloat/expand. It didn't expand much that I could tell. But I threw it into my cooled wort for a starter anyhow.
The OG on this was around 1.052. Gravity reading was taken at 80 degrees.
Here's the big question: how long before I should start seeing activity? I've never brewed a lager before so I'm not quite sure what I should expect. Also, will I see any signs of active fermentation? I have it in a carboy in my fridge hoping that I can see some activity. The little kid in me gets giddy thinking about a rolling fermentation.
Thanks in advance for any input. I'm on every day so I can usually reply to any feedback relatively quickly. Thanks.
My yeast smackpack was in my fridge prior to making the starter. When I hit the smack pack, I allowed it to warm to room temp and allow the pack to bloat/expand. It didn't expand much that I could tell. But I threw it into my cooled wort for a starter anyhow.
The OG on this was around 1.052. Gravity reading was taken at 80 degrees.
Here's the big question: how long before I should start seeing activity? I've never brewed a lager before so I'm not quite sure what I should expect. Also, will I see any signs of active fermentation? I have it in a carboy in my fridge hoping that I can see some activity. The little kid in me gets giddy thinking about a rolling fermentation.
Thanks in advance for any input. I'm on every day so I can usually reply to any feedback relatively quickly. Thanks.