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Just an update here. It appears the starter did the trick, the batch is bubbling away. Lesson learned, thanks.

I made a 20 inch square out of wood (same size as my box fan). And stapled window screen to the wood.

Ok, my new starter is bubbling away. Plan to pitch it tomorrow, thanks for the input. The starter is such a simple thing, not sure why I never did them before.

I've got 4-5 oz dry to work with so I think I have enough for different stages. Gotta say the first year Cacsade kicked my first year Williamette's ass. I think I had 8 hops on my Williamette. Not 8 oz, 8 hops....

This is my first real attempt to use some of my own grown hops. I have an idea for a recipe using all of my own cascade, but would it make sense to use it in the boil, or would it make sense to use another, and save the Cascades for Dry hopping. Or 3rd option I guess, do both.

Thanks for the replys, no Krausen either. I think I'm going to get a starter going for sake of sanity. While keeping conditions constant in the hope that it just takes off on its own.

Let me preface this by saying in hindsight I think the yeast wasn't activated when I pitched it. I'm just looking for direction, rather than me blindly guessing what to do. 1- Used a WYeast Smack pack(2278). (no starter) this was my first lager and I noticed it wasn't as swollen as the Ale...