First attempt at a clone S.A. Boston Lager. Pack didn't inflate. Pitched at 60 deg. Nothing after 5 days w/ temp hovering between 57-60 deg. Any chance of this working or should I get a new smack pack? It's a slow yeast, but does pitching it early nullify it?
Wyeast 2206 Bavarian Lager?
- Thread starter AlPersson
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aiptasia
Well-Known Member
Did you make a starter? What volume is your batch? Did you add nutrients and/or oxygenate? Did you let it rest at room temperature before dropping the temp to lager temps?
It's a 5gal. Batch. I'm still new w/ 12-15 ale batches. reading for ale has urgency on pitching yeast. I panicked and after cooling wort to 60 deg over 4 hours, I aerated and pitched. The smacked pack rested 4 hrs @ rm temp. No proofing.
Darwin18
Well-Known Member
Yeast starters, especially with lagers, for liquid yeast are really important. You want to make sure you have enough healthy and viable yeast to start a healthy, vigorous fermentation. The smack packs are essentially just proofers - inflation of the bag doesn't equal a starter. It will likely take off given enough time, but you may want to purchase another pack and pitch that as well. In the future consider a yeast starter!
