twobrosbrewin
Member
First time to brew a lager.... and a couple of questions have arisen.
The yeast(Wyeast Bavarian Lager) smelled funny(bad) when opened and the pack didn't really swell like previous ones. I had heard that some lager yeasts produce an odor usually sulfurous so I didn't really sweat the smell.
Its been four days since pitching and no activity except for a mild fluctuation between positive and negative pressure in the airlock. I think this could be due to temp change in the fridge and from me opening and shutting the door to check it.
Anyways I was curious if I need to take any further steps or just keep waiting... this is my first lager so I'm not really sure what to expect from the fermentation.
I plan on taking a hydro reading on Fri. and I was also thinking about ordering another batch of yeast and pitching it as well.
Essential details:
Yeast- Wyeast Bavarian
Wort- NB Bock Extract Kit
OG- 1.056 room temp
Procedure- Smacked the yeast pack 4 hours before, cooled wort to around 60F, pitched straight from yeast pack(no starter), placed in fridge at 46F, raised temp in fridge slowly over next couple of days to 50F.
The yeast(Wyeast Bavarian Lager) smelled funny(bad) when opened and the pack didn't really swell like previous ones. I had heard that some lager yeasts produce an odor usually sulfurous so I didn't really sweat the smell.
Its been four days since pitching and no activity except for a mild fluctuation between positive and negative pressure in the airlock. I think this could be due to temp change in the fridge and from me opening and shutting the door to check it.
Anyways I was curious if I need to take any further steps or just keep waiting... this is my first lager so I'm not really sure what to expect from the fermentation.
I plan on taking a hydro reading on Fri. and I was also thinking about ordering another batch of yeast and pitching it as well.
Essential details:
Yeast- Wyeast Bavarian
Wort- NB Bock Extract Kit
OG- 1.056 room temp
Procedure- Smacked the yeast pack 4 hours before, cooled wort to around 60F, pitched straight from yeast pack(no starter), placed in fridge at 46F, raised temp in fridge slowly over next couple of days to 50F.
