Fermentation help!

[bigbronc1984]

In the recent BYO Magazine there was a recipe for Pecan Doppelboch. I followed the recipe and it called for Wyeast 2206 (bavarian lager). I cooled down my wort and pitched my yeast. I then cooled it down to 50 degrees in my fermentation fridge like the recipe called for. It has been almost 24 hours and I haven't had any signs of fermentation yet. Is there something I did wrong? Is this normal for this type of beer? I've never attempted anything other than ales before so any advice on what to do next would be appreciated. Thanks in advance!!!!

 

[NewBrewB]

Did you aerate? Im on my first time using wyeast and the fermentation didnt start. I finally realized I forgot to aerate it after the boil.

What I read somewhere is that the boiling process removes all the oxygen from the liquid and yeast cant reproduce without oxygen. I sanitized the handle end of my spoon and stirred the crap out of both carboys until my arm was ready to fall off. Within a few hours, they were bubbling away.

If this isnt the problem, it might be your temperature. I was under the impression you ned 65-70 degrees for them to start their thing and then lower to lagering temps after that...dont hold me to it though. Im new to liquid yeast.

Hope this helps.

 

[BryceL]

I think you are on the right track, pitching cold and then letting it warm slightly to your fermentation temperature. If you pitch warm and then cool it down, you could put the yeast to sleep. Being a lager with the cooler temperatures, they can take a while to get going, and the fermentation is usually much less active (visually) then an ale. I wouldn't sweat it yet, give it another 24 hours. That being said, aeration and proper pitching rates are important for lagers...

 

[beerman0001]

Did you make the right size yeast starter for your lager? You prob needed around a 7.5 liter or you could have pitched 4 packs of yeast.

 

[hercher]

What do you mean by signs of fermentation? Airlock activity. If so, that is a poor sign of fermentation. Gravity readings are the ONLY way to determine if fermentation is occurring.

Also, 24 hours lag time is not unusual at all, especially for a lager. When I've done beers like this, I have pitched the yeast at 68 F, and held it there for 24 hours to let it get started, then gradually cooled it down to the lower 50's.

In any event, I'm sure you are fine.

 

[bigbronc1984]

Ok so I arreated the wort about a day ago and now I am seeing airlock activity. Thanks!

 

[Caveman3141]

Good that you're seeing activity. Out of curiosity, did you make a starter? How big?

 

[bigbronc1984]

No I didn't make a starter I used a wyeast 2306 lager smack pack. I'm still pretty new to brewing and I've never made a yeast starter before.

 

[hercher]

You should still be fine, but for future reference, you will get better results with a starter. 1/2 cup DME boiled in 2 cups water, cool, add yeast. You can double those numbers for even better results. Make it a couple days before brewday, then you can chill it to drop the yeast out of suspension, decant the beer off the yeast, then just pitch the yeast. (I actually rarely do that last step -- I just pitch the whole starter).