Mon we brewed an Oktoberfest. Everything went well and we hit the intended SG of 1.057. Chilled the wort with counterflow wort chiller and using an old immersion chiller in a bucket of ice/water that we run the cooling water through before running through the counterflow chiller. Could only get the wort down to 64 degrees.
Decided to pitch the two packs of Wyeast #2633 Oktoberfest Lager yeast rather than wait and put my conical into the fermentation chamber (upright freezer). Dialed the temp controller to 50 and finished cleaning up. Now, it took about 6 hrs for the ferm chamber to get the wort down to 50 degrees (from 64). *Optimum temp for this yeast is 48-58 degrees. Also, it may or may not be important to mention but I activated both packs a few hours prior to pitching and neither of the smack packs inflated like they normally do.
We are now at about 53 hours post pitch and there are zero signs of life. No bubbles from the blow off tube and no change in reading from the Tilt. (I know the Tilt has it's issues but I have used it reliably to at least track fermentation and know when it's done. Then, I check numbers with the Anton Paar Smart Ref and old school hydrometer.
Anybody have experience with this strain? Does it normally take some time to get rolling? Full disclosure, I have only ever brewed ales and had to ferment at the 68-72 range.
Should I have waited (too late now) to cool the wort in the chamber and not pitch until it was at 50 degrees? How long do I wait before I re-pitch? And, should I stick with Wyeast #2633 or should I go with dry yeast? If the latter, would I need to make a starter and let it go 2-3 days prior to pitching? I have never had a lag like this with Wyeast, so am at a loss.
Also, normally I make a starter 3 days prior to brew day, which also helps me to verify yeast viability. I did not this time because I was too tired after a long day.
Decided to pitch the two packs of Wyeast #2633 Oktoberfest Lager yeast rather than wait and put my conical into the fermentation chamber (upright freezer). Dialed the temp controller to 50 and finished cleaning up. Now, it took about 6 hrs for the ferm chamber to get the wort down to 50 degrees (from 64). *Optimum temp for this yeast is 48-58 degrees. Also, it may or may not be important to mention but I activated both packs a few hours prior to pitching and neither of the smack packs inflated like they normally do.
We are now at about 53 hours post pitch and there are zero signs of life. No bubbles from the blow off tube and no change in reading from the Tilt. (I know the Tilt has it's issues but I have used it reliably to at least track fermentation and know when it's done. Then, I check numbers with the Anton Paar Smart Ref and old school hydrometer.
Anybody have experience with this strain? Does it normally take some time to get rolling? Full disclosure, I have only ever brewed ales and had to ferment at the 68-72 range.
Should I have waited (too late now) to cool the wort in the chamber and not pitch until it was at 50 degrees? How long do I wait before I re-pitch? And, should I stick with Wyeast #2633 or should I go with dry yeast? If the latter, would I need to make a starter and let it go 2-3 days prior to pitching? I have never had a lag like this with Wyeast, so am at a loss.
Also, normally I make a starter 3 days prior to brew day, which also helps me to verify yeast viability. I did not this time because I was too tired after a long day.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
