So I'm making a maibock and my process was thus:
1 pack Wyeast Bavarian Lager yeast
1.5 liter starter on stir plate for 1.5 days
Second 1.5 liter starter on stir plate for another day and a half
Pitched into 1.070 wort @ 47 degrees F.
I'm 24 hours out and no bubbles, no krausen, seemingly no nothing. I know lagers can take longer to start than ales, but when is it time to be concerned? I've never used this strain and haven't brewed a lager in an age. I let the temp rise to 50 degrees this morning and am hoping that this will fire it up but how long before running to the store to buy a couple more packs of yeast? I'm assuming I'm worrying a little too early, but figured I double check with someone familiar with this strain.
Thanks
1 pack Wyeast Bavarian Lager yeast
1.5 liter starter on stir plate for 1.5 days
Second 1.5 liter starter on stir plate for another day and a half
Pitched into 1.070 wort @ 47 degrees F.
I'm 24 hours out and no bubbles, no krausen, seemingly no nothing. I know lagers can take longer to start than ales, but when is it time to be concerned? I've never used this strain and haven't brewed a lager in an age. I let the temp rise to 50 degrees this morning and am hoping that this will fire it up but how long before running to the store to buy a couple more packs of yeast? I'm assuming I'm worrying a little too early, but figured I double check with someone familiar with this strain.
Thanks
