Kevin Power
Twosplash
This is my first attempt at an all-grain temperature-controlled fermentation lager. It's a very simple recipe for 11 pounds of Pils, Saaz hops, and Bohemian Lager (2124) liquid yeast. After to 60-minute boil, I cooled the wort down to about 70 using my immersion wort chiller, then siphoned to the sanitized, brand-new carboy. I cooled it further in the fermentation fridge for about 90 minutes (mid 60's) before aerating with a stir stick, then pitching the yeast starter and adding the airlock. Temp was set to 50 degrees (2124 range is 45-68 degrees). That was Sunday, today is Wednesday. There is still no activity on the airlock, the foam hasn't died down, and there's this funky stuff going on with the foam but no bubbles. Is this normal for a lager or has this turned into a bad science project? Any guidance?