Hello there, i have just re-kindled my homebrew ambitions and started to brew a Lager.
i used hopped LME and unhopped LME, boiled, cooled to 17degC, then pitched rehydrated yeast (17degC). approaching 24hrs on there is no action!!!
i am using a lager yeast
the fermentor is sat in a steady atmosphere of 16degC.
my OG was 1.033, i thought about re-measuring that, but as there is little if any CO2 coming off the surface of the beer, then i risk infecting the whole batch.
anyone have any suggestions