guitarist_713
Well-Known Member
- Joined
- Jun 28, 2012
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I made a 2 liter starter with 2 smack packs of 2206 Bavarian Lager Yeast. However, I mistakenly chilled the starter wort down to 54 degrees before pitching the yeast. The starter stayed at 54 for three days until I had brewed and chilled a German Marzen with an OG of 1.065 and chilled that wort down to the low 50's before adding the starter. It's been 24 hours and there is still no activity. I've warmed it up into the mid 60's, shaken the hell out of the fermenter, the problem is I have no other lager yeast and im leaving to go on vacation to Florida for a week in the morning. Do I raise the temperature controlled fridge into ale fermentation temperature range and repitch with the ale yeast I do have and surrender the clean crisp qualities of a lager? Or drop it back into the low 50's, add a blow off tube and hope that 300 billion yeast cells suddenly decide to wake up? Help