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Old 05-16-2011, 01:58 PM   #1
karljrberno
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May 2011
New Haven, MI
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Ive read up a little on this topic , but however im freeking out because I just made my first lager this past sat night 5/14/2011 .


wort
was cool to room temp at about 11:00pm 70deg-f . I used a 2042 Danish Lager yeast (WYEAST) Smack pack .

I let the yeast swell in the pack and pitched it in the wort the same temp as the yeast .

Then I put it directly into the fridge ...... I have not seen any fermentation bubbling in the air lock : ? Did I kill my yeast by putting it in my wort then tranzfering it stright to the fridge ?

Or is it just taking a long time to start to feed ?

It has been about 35hours

Usaly my warm fermentation starts on ale styles starts prity quick .



 
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Old 05-16-2011, 02:12 PM   #2
FromZwolle
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Mar 2010
beecher, il
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http://www.homebrewtalk.com/f39/ferm...e-signs-43635/

lager yeasts especially.



 
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Old 05-16-2011, 02:22 PM   #3
karljrberno
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May 2011
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Thx For the link .
Im still nurves ha. Also My fridge stays at 48to49deg is that too cold ?

 
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Old 05-16-2011, 02:31 PM   #4
samc
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Portland OR
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48F is at the low end of the range, but it is fine! Pitching Lager yeast warm is a method recommended by some to ensure that you get fermentation going, but I think that most experienced brewers pitch at fermenting temps to avoid off flavors.

 
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Old 05-16-2011, 03:54 PM   #5
integrator
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Sep 2010
Indy, IN
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I pitch mine at 43 then walk it up to 48 degrees. You just have to be patient. It will take me 3 days to see much of anything.

 
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Old 05-16-2011, 04:05 PM   #6
karljrberno
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May 2011
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I belive , Thx guy's

 
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Old 05-16-2011, 04:06 PM   #7

No starter? You may have underpitched very very severely. Check out the pitching rate calculator at www.mrmalty.com

You may have to make a starter and repitch.
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Old 05-16-2011, 04:29 PM   #8
karljrberno
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Ok I did the cell#caculater , It says 340billon or so , I only pitch a 100bilion ,

SO CAN I JUSAT ADD 3 more packs and make it 400billion ?

Now that my wort is in fridge and cold can I just let the liquid yeast get to the same temp and pitch it cold ?

Can I smack the (smack pack of yeast) And leave it in cold conditions as it swells ?

 
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Old 05-16-2011, 04:52 PM   #9

Quote:
Originally Posted by karljrberno View Post
Ok I did the cell#caculater , It says 340billon or so , I only pitch a 100bilion ,

SO CAN I JUSAT ADD 3 more packs and make it 400billion ?

Now that my wort is in fridge and cold can I just let the liquid yeast get to the same temp and pitch it cold ?

Can I smack the (smack pack of yeast) And leave it in cold conditions as it swells ?
Another three packs makes it a pretty expensive batch but it's your money so go ahead if you like. Go ahead and smack your packs cold; they might not swell and for that matter the smacking just adds yeast nutrient as far as I know. I would consider giving your wort a nice big stir for aeration (I use a drill-mounted "wine whip" that works great) to help the yeast out as well.

Also might hold on to see what Yooper or someone else who knows a lot more than I do has to say! Maybe their advice will be better. But for next time, a starter is a must.
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Old 05-16-2011, 06:05 PM   #10
secinarot
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Attleboro, MA
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+1 on the starter being essential for a lager

Also, on a recent Jamil show he talked about not wanting to drop the temps during active fermentation. He is a proponent of starting lower than target then raising temps to target. The temperature rise helps kick start the yeast while a drop shocks them. Since you dropped the temp before they even got started it probably is not a huge facotr but could explain some of the delay.


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