Didn't pitch enough...what do I do next?

[heavymetalmage]

Made my first lager last night. I used one smack pack of Wyeast 2124 Bohemian Lager. I pitched it in at about 70° F and aerated the heck out of it. It then immediately went into my fridge at ~50° F. I'm now reading (and realizing) that since I did not make a starter or use multiple packs, I did not add enough yeast.

Since it hasn't been too long, what should I do? Add another smack pack, make a huge starter and add that? What would work best?

 

[cosmatics]

I just had a similar issue with a non-starting lager fermentation. I waited a few days to make sure my yeasties did nothing, then repitched a 2L starter made with a smack pack, and all was well. Lager tastes great, no yeast off flavors etc. Probably would be hard to replicate, but its drinking fine.

 

[Rockn_M]

A few months ago I brewed a Schwarzbier with an OG of about 1.056 and only pitched 1 vial of yest. There was about a 3 day lag time befeore I started seeing signs of fermentation. If it has been less than 24hrs give it another 24 to see if fermentation starts. If not you can pitch another packet of yeast. That Schwarzbier was probably one of the better ones I have made.

 

[kh54s10]

If fermentation is not going full strength and you can get more yeast pitched in the next couple of hours I would pitch 3 more packs. This is assuming about 1.050 and about 2 week old yeast. From mrmalty.com. It suggests 4.1 packs/vials. I would not bother trying to activate the packs, just be sanitary and pour the yeast in then add the nutrients also.

Added:
I would suggest adding the packs or making a starter for about 18 hours then pitch at high krausen rather than risking a stalled fermentation or off flavors due to underpitching. (My preference if it was my brew)