Lager fermentation

[GrizzlyBier]

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?

 

[FloppyKnockers]

Lag time can be as long as 4 days in my experience. Best just to forget about it and let it do its thing.

 

[GrizzlyBier]

Thanks Floppy.

 

[GrizzlyBier]

It started less than 24 hrs after pitching