GrizzlyBier
Active Member
Hi all,
I'm doing a Maibock with OG 1.070. Pitched it last night to my conical with glycol chiller. I made a yeast starter a week before brew day with 2 packs of Wyeast 2206 Bavarian Lager yeast. I stepped it up so I'd theoretically have about 750 billion cells. The yeast cake in my flask was super sticky so I recanted leaving a bit of starter beer to get a slurry.
I'm concerned that I had to leave the yeast out at room temp ~68 F to loosen it up but pitched it at about 68, then cooled the fermenter to 50F. No bubbles yet 14 hours later. Did I possibly shock the yeast? How long is normal lag time for high gravity lager?
I'm doing a Maibock with OG 1.070. Pitched it last night to my conical with glycol chiller. I made a yeast starter a week before brew day with 2 packs of Wyeast 2206 Bavarian Lager yeast. I stepped it up so I'd theoretically have about 750 billion cells. The yeast cake in my flask was super sticky so I recanted leaving a bit of starter beer to get a slurry.
I'm concerned that I had to leave the yeast out at room temp ~68 F to loosen it up but pitched it at about 68, then cooled the fermenter to 50F. No bubbles yet 14 hours later. Did I possibly shock the yeast? How long is normal lag time for high gravity lager?