Stuck Ferment on lager !

72 hours later my OG .060 has not went down at all . I used a danish lager yeast . I pitched at room temp , then put stright into the fridge .

I under pitched the yeast , at only 100billion cells , I DID NOT MAKE A STARTER .

MY QUESTION IS : 1.Will my wort be ok for the amount of time it spends without fermentation or will it spoil/go bad ?

2. How shuld I fix this ?

I cant get yeast till tomorrow 5-17-11 .

Your beer will be OK, maybe not award winning, but drinkable beer.

The good news is that because you pitched warm, the yeast probably started reproducing already & are building cell counts in anticipation of chewing on your wort. The bad news is that underpitching & pitching warm can give you some unintended off-flavors.

Questions: How cold is the fridge? What temperature is the wort? What is your intented fermenting temp?

My fridge is 47deg F I have know idea what the wort temp is , I would guss the wort will stay a cupple deg above that .

Do I have time to do a starter ? if yes ; that would mean the wort would be in the fermenter not fermenting for 6 days .

SO How do I save this brew ?

karljrberno said:

My fridge is 47deg F I have know idea what the wort temp is , I would guss the wort will stay a cupple deg above that .

Do I have time to do a starter ? if yes ; that would mean the wort would be in the fermenter not fermenting for 6 days .

SO How do I save this brew ?

Click to expand...

When you buy more yeast tomorrow, buy three more packages and add that to the fermenter. Ideally, you'd have 6 packages for an OG of 1.060 without a starter and assuming the yeast is about a month from manufacture date, but that'd be really expensive!

COPY .

1. Do I take my wort out of fridge and let it warm to room temp allong with the yeast ?

OR

2. Do I keep my wort in the fridge and keep my yeast in the fridge and pitch cold ?

karljrberno said:

COPY .

1. Do I take my wort out of fridge and let it warm to room temp allong with the yeast ?

OR

2. Do I keep my wort in the fridge and keep my yeast in the fridge and pitch cold ?

Click to expand...

Pitch cold. Always!

Just like for an ale, you don't pitch at 90 and then reduce it to 70, you don't want to pitch 20 degrees too warm for a lager either!

Pitching warm causes all sorts of problems with the flavor, because it's hard to drop 5 gallons of fermenting beer to the correct temperature quickly plus some of the esters and other unwanted flavors are formed in the first 24 hours.