Lager : Pitched too low ?

[Bru]

I brewed a Schwartzbier, a Bohemian and a Munich (5g each) - I cooled to
45F-50F (fermentation chamber), aerated and pitched yeast (2308 & 2124)slurry (enough, stirplate cultivated).
After 48 hours theres been no fermentation (OG checked).
I know fermentation can take 72hrs to start and I know lagers take longer BUT - should I raise temps to, say, 50F-55F, untill fermentation starts and then bring it back down ?
Or should I be patient for another two days ?

 

[Beerrific]

Be patient. How well did you oxygenate? If there are no signs of fermentation, you could hit it with some more O2.

 

[Bru]

I aerated for about 5 mins - had to stop when the foam started overflowing.

 

[Revvy]

Nope since you know that 1) fermentation can take 72 hours, and 2) lager take longer, then you should also know that 3) you should just relax and let the yeasties have their little orgy of replication before they start doing their thing.

 

[Brew-boy]

I would let it sit and see.

 

[Bru]

Thanks guys.
I actually knew that (no really I did) - I just wanted to hear it again.....
(just for interest - see my other thread on pitching temps).

 

[Bobby_M]

That's the preferred method of pitching lagers to reduce diacetyl production. You did good.

 

[Beerrific]

If you still don't see activity, I would hit it with some more air/oxygen.