fermentation lag

[mafeeker]

So basically here is what went down. I brewed a dark lager last friday, had a yeast starter going, but had it fermenting at 50 deg and didnt realize it wouldnt be ready. So, after brewing, I took the starter out of my fermentation cooler and let it ferment at room temp. I let my lagers cool to fermentation temp anyway to avoid a diacetyl rest. Anyway, i let the starter finish, cooled in the fridge to let the yeast flocculate, decanted the nasty starter beer and pitched it on Tuesday. That means my wort sat 4 days without yeast. I really couldnt see any vigorous activity until today. Do you think i will have any problems with oxidation or anything like that, and if so, what will the off flavor be like.

 

[Bentpirate]

Did you have the wort covered with an air lock or sanitized foil? Did you keep it in the cooler? If yes, then I would suspect you don't have any problems. Lagers are typically slow to start and appear lazy at times, but that is nature of the beast.