I brewed a Pilsner 4 days ago. i smacked 2 packs of Wyeast Munich Lager Yeast (2308) at the start of the brewing process, brewed, cooled the wort to 68 degrees and pitched the yeast. The yeast packs had by that time swelled up very well. After the pitch, i placed the primary fermenter into a kegerator to lager at 48 degrees.
After 2 days w/ no visible signs of fermentation, i thought putting the primary into a place that was 60 degrees would help, but alas, 2 days later, no love.
should i pitch more yeast? put the primary fermenter into a 70 degree room? i'm not freaking out, just concerned.
After 2 days w/ no visible signs of fermentation, i thought putting the primary into a place that was 60 degrees would help, but alas, 2 days later, no love.
should i pitch more yeast? put the primary fermenter into a 70 degree room? i'm not freaking out, just concerned.