Last week i brewed my first lager, i cooled the wort down to 75 degrees and pitched one packet of dry lager yeast, i put it right into a 55 degree fridge. the next day when i checked it there was no action in the airlock and the fridge had gone back down to 42, i guess the control in unreliable. i checked it again 2 days later and still no action. i went back yesterday to finally dump the batch because it had been a week, and it was bubbling. i thought i had killed the yeast. i really don't know how long i should wait for the fermentation.