Quantcast

Bavarian Lager Yeast

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

AlaskaAl(e)

Well-Known Member
Lifetime Supporter
Joined
Mar 22, 2005
Messages
178
Reaction score
3
Location
Bakersfield
For my SABL clone I used a WYeast Smack Pak Bavarian Lager yeast. I made the same starter in the same fashion that I always have and everything seemed to go well...with a small exception.

All my yeast has decided to clump up in little balls at the top of the wort and I've had absolutely no action in the airlock and I pitched on Mon.

Has anyone had a similar experience with this yeast or what the heck do you think might have happened? I'm pretty sure it's not dead yeast, the pack swelled well before I threw it in the starter and it did multiply.
 

Sir Sudster

Well-Known Member
Joined
May 27, 2005
Messages
1,030
Reaction score
2
Location
Buda, Tx
Raise the temp of your fermentation to 70 untill you have active fermentation.
Then Slowly drop your fermentation temp down to 50. 2 deg / day.
 

vtfan99

Supporting Member
HBT Supporter
Joined
Jun 6, 2005
Messages
364
Reaction score
6
Location
Williamsburg, Va
Sudster said:
Raise the temp of your fermentation to 70 untill you have active fermentation.
Then Slowly drop your fermentation temp down to 50. 2 deg / day.
Damn...beat me to it. :D You can go as high a 4 deg / day. Basically the idea is not to shock the yeast.
 
Top