Originally Posted by pghpi
I used white labs for both of them. The lager and ale were stored at appropriate temps. That's what has me confused.
To repeat the question in an earlier post, did you make a starter? Using the so-called "pitchable" yeasts as is, especially with a lager can result in a very long lag time. Regarding your water, unless you give us the water profile ppm and your beer recipes with associated technique like mashing temps it is impossible to know if the H2O is problematic. However, I seriously doubt using the wrong water profile is somehow responsible for your extended lag time.