Brewed up a strongish-bock two days ago and absolutely no activity yet in the fermentor.
This is my second lager and the same thing happened with my Bohemian Pils. The beer turned out fine but I was surprised with the long lag time (2.5 days before activity).
My main question: do you all see longer lag times at lower temps for lagers?
8# munich malt (15.5L)
7# munich malt (9.0L)
2.1 ozs of english chocolate malt (color adjustment)
2.0 ozs of German hallertauer for an IBU of ~25
Double decoction mash: 122F dough in, 147F, 157F rests, 168F mashout.
Cooled wort down to 65F and further cooled wort to 51F overnight in chestfreezer. Pitched temp acclimated yeast (WYeast bavarian lager). Pitched a total of 700 billion cells as well - healthy pitching rate. Yeast was grown in 5 liter stepped starters (stir plate) and centrifuged down to 200mls.
Oxygenated for 2 minutes with pure O2.
Nothing for 48 hours now and counting.
Any ideas what I might be doing wrong if these lag times to active fermentation are too long?