Last night, I brewed my first lager - a Vienna Lager with a recipe something like this:
9 lbs. Pilsener Malt
.5 lbs. Vienna Malt
.25 lbs. Carapils
.25 lbs. Crystal
.25 Crystal 20
.25 Crystal 60
.25 Crystal 120
4 or 5 oz. Cara-Munich
2 oz. Dehusked Carafa
1 oz Hallertauer (60)
.5 oz. Tettnang (30)
1.25 oz. Saaz (15)
Saflager - 23
Anyway, I pitched warm - at 75 degrees. I simply dumped the yeast packet on top of the wort - no rehydrating or starter, etc. Then, I cooled it down rather quickly. I anticipated that it would take the wort a lot longer to cool so that I could get some more warm time for the yeast. To make the story short - I was below the recommeded fermentation temp sometime during the night. When I woke this morning, it was at 49 degrees and it was back up to 54 around noon today.
Anyway - no signs of fermentation yet. Here are my questions:
1. Should I expect a longer lag time when using lager yeast?
2. Will my fermentation be as vigorous as it is with ale yeasts?
3. What are some ways to reduce lag time for lager yeasts?
4. Would it hurt to ferment warm for the first day to get the yeast active and viable?
I am hoping to see some activity tonight. If I don't I may start getting worried .
I did an ale last night, too. I pitched the Nottingham in it a few hours after the lager - that beer may be fermented out before the lager yeast even begins.
9 lbs. Pilsener Malt
.5 lbs. Vienna Malt
.25 lbs. Carapils
.25 lbs. Crystal
.25 Crystal 20
.25 Crystal 60
.25 Crystal 120
4 or 5 oz. Cara-Munich
2 oz. Dehusked Carafa
1 oz Hallertauer (60)
.5 oz. Tettnang (30)
1.25 oz. Saaz (15)
Saflager - 23
Anyway, I pitched warm - at 75 degrees. I simply dumped the yeast packet on top of the wort - no rehydrating or starter, etc. Then, I cooled it down rather quickly. I anticipated that it would take the wort a lot longer to cool so that I could get some more warm time for the yeast. To make the story short - I was below the recommeded fermentation temp sometime during the night. When I woke this morning, it was at 49 degrees and it was back up to 54 around noon today.
Anyway - no signs of fermentation yet. Here are my questions:
1. Should I expect a longer lag time when using lager yeast?
2. Will my fermentation be as vigorous as it is with ale yeasts?
3. What are some ways to reduce lag time for lager yeasts?
4. Would it hurt to ferment warm for the first day to get the yeast active and viable?
I am hoping to see some activity tonight. If I don't I may start getting worried .
I did an ale last night, too. I pitched the Nottingham in it a few hours after the lager - that beer may be fermented out before the lager yeast even begins.