Oktoberfest Yeast Question
- Thread starter chefkdub
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Brew-boy
Well-Known Member
How are you determining it did not start? by seeing bubbles? Bubbles are not 100% accurate it can start with you not seeing anything.
Yeah, that is how I was judging it. All the other starters that I have made have started foaming and bubbling within a day. I have never used this yeast before, so I wasn't sure. I almost thew it out. I'm lucky that I was being lazy and left it in there.
My other problem is that I can't brew for another week or so. I assume that it would be o.k. to build up the starter a couple of times and then refrigerate it untill I need it.
My other problem is that I can't brew for another week or so. I assume that it would be o.k. to build up the starter a couple of times and then refrigerate it untill I need it.
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+1 on the above, also what temp did you have it at? Lower temps will cause longer lag, and being a lager yeast I assume you had it at a lower temp.
I just did my first Oktoberfest last weekend (it's my first lager, too) and used the wyeast oktoberfest yeast (2633). I had it at 53° for over 48 hours before it showed any visible signs of fermentation.
I just did my first Oktoberfest last weekend (it's my first lager, too) and used the wyeast oktoberfest yeast (2633). I had it at 53° for over 48 hours before it showed any visible signs of fermentation.
It's at 70-72 deg.(room temp) I'm a little worried about puting my homade plate stirrer in the keezer.
