Need some help from my fellow home brewers. I started my Oktoberfest beer 3 days ago and I still have zero airlock activity. Everything I've read says to be patient. I pitched my wyeast octocberfest yeast at 74 degrees into a well aerated wort. Got a 1.062 SG. Started to get some activity on my way home to get into my keezer to lager it. I've have my keezer temp at 45 degrees. The wort temp is still in the fifties and slowly decreasing. I've read to use a starter as well along with the yeast but haven't experimented with that yet. Made the same recipe last year and it came out great. But I'm not really sure when I started to see any activity. I'm using the Ayinger Oktoberfest recipe out of the clone brews book and it says the lager temp ranges between 42 and 52 degrees. What do you guys think I should do?
Lager help
- Thread starter wegchef
- Start date
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How many packages of yeast did you use? If less than 3, you'll probably have a long wait if you didn't make a starter.
The instructions on the yeast say to leave it in the 70s until you see signs of fermentation before lowering the temperature. That's not the best way to make a lager, but it will help counteract the severe underpitching.
I'd either make a big starter (BIG starter), pitch 3-4 packages of yeast, or (worst choice) keep the fermenter at 70 degrees until you have enough yeast reproduction to start fermentation, then lower it to optimum fermentation temperatures (usually 50 degrees).
The instructions on the yeast say to leave it in the 70s until you see signs of fermentation before lowering the temperature. That's not the best way to make a lager, but it will help counteract the severe underpitching.
I'd either make a big starter (BIG starter), pitch 3-4 packages of yeast, or (worst choice) keep the fermenter at 70 degrees until you have enough yeast reproduction to start fermentation, then lower it to optimum fermentation temperatures (usually 50 degrees).
Airlock activity is also significantly less with a lager. Is it in a carboy? Can you see any signs of fermentation in the wort?
Do a search on starters there's some great threads already on the forum. I do make the "huge" starters for my lagers that most people recommend, but, I do re-use my lager yeast almost immediately after finishing a batch, so I'm using good, healthy yeast.
tchuklobrau
Well-Known Member
perhaps your lid is not on tight or is leaking. got that on my last lager. sounds funny but smell around the lid. co2 might be pushing out there rather than the airlock.
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Just popped the lid open and I have zero fermentation going. So in the next few days I'll get a starter going. I was gonna make a 1 qt starter with 1 packet or lager yeast. How long should I let it ferment before I pitch it into my 5 gal batch of beer? Also should I ferment the starter at room temp? Sorry for the noob questions. But last time I made this recipe I didn't have any issues. Any idea how I can avoid these complications again? thanks for the help
Hugely underpitched. You can either pitch more yeast or wait and hope for the best. Unless you use dry yeast for a lager (2 packs rehydrated is best) you MUST make a starter.
If you added yeast, you will make beer.
