First All Grain Lager

[MisterE]

Hey, I was hoping for some help from some more experienced brewers.

I spent the weekend getting my Lauter tun build, my wort cooler made and everything ready, so obviously, I couldn't wait to brew!

I am making an all German Pilsner grain Lager with some bittering hops and a bit of flavoring hops at the end.

I made a yeast starter of about a pint and let it grow for two days with a Czech Lager Yeast. It seemed healthy when I pitched at the desired temp (60 Deg F) and I sealed it up and slowly cooled the wort/yeast in a converted freezer to 51 Deg F.

My issue is. after two days. I see no signs of fermentation in the airlock. No bubbles, no high kraeusen. Nada. Could anyone tell me from their experience, is this a usual experience. Have I cooled it too quickly and is there hope for my baby? Or is it time to water the lawn and start again

Thanks

Dimitris

 

[Yooper]

It's not unusual at all. An optimum amount of yeast for a lager is far more than you'd think- four packages wouldn't be overkill. A small starter like that may easily take 3 days or longer before showing signs of fermentation. Just wait it out now.

For next time, take a look at mrmalty.com's yeast pitching calculator here: http://www.mrmalty.com/calc/calc.html A quick calculation guessing a 1.055 OG with fairly fresh yeast calls for over 10 liters of starter!

 

[hamiltont]

First thing. The airlock & krausen aren't always a good indication of fermentation. Taking a gravity reading is the best way to check.

The cool down may have slowed things down a bit but I think your biggest challenge is that you needed roughly a gallon starter for a 5 gallon batch of lager and with a pint there just isn't enough yeast to get things going, quickly anyway. It will eventually ferment though. If you have a LHBS nearby you could pick up a couple packets of Fermentis 34/70 and pitch those.

The other necessity for fermentation is good aeration. Especially true for lagers. If fermentation hasn't started then aeration will not harm the wort as long as everything is sanitized properly. Cheers!!!

 

[MisterE]

Thanks for your reply. I actually found Mr. Malty's RIGHT after I pitched. Ain't that the way.

As for Aeration. What is the best way to accomplish this at this point? A fish bubbler? Vigorous Stirring? Perhaps I should try the Ferments 34/70?

 

[hamiltont]

Thanks for your reply. I actually found Mr. Malty's RIGHT after I pitched. Ain't that the way.

As for Aeration. What is the best way to accomplish this at this point? A fish bubbler? Vigorous Stirring? Perhaps I should try the Ferments 34/70?

First you need to make sure you aren't fermenting, which I bet you are if you pitched live yeast.

There are a number of ways so aerate. Shake the bageebies out of the fermenter. Stir vigorously as you mention, whipping the spoon back & forth. Pour the wort back & forth between buckets. Use a mix-stir. O2 stone. etc....

Pitching 34/70 or any lager yeast for that matter can't hurt but I'd give it another day to make sure you really aren't fermenting.

Cheers!!!