Hi All,
I prepared my first lager (all-grain, 5 gal)) this last Sunday. I pitched the wort with one (1) Pack Bavarian Lager from Wyeast 2206. I placed the carboy in a temperature controlled freezer (50C +/- 1C). Pitching temperature: 54C.
As today (4-8-14) there is no activity (bubbling). Maybe the reason is that the fermentation is at very low temperature and this may increases the lag time. I observed the same pattern with ale yeast at 65F: the lag time is approx. 24-36 hours.
Any thoughts?
Thanks, Nil
I prepared my first lager (all-grain, 5 gal)) this last Sunday. I pitched the wort with one (1) Pack Bavarian Lager from Wyeast 2206. I placed the carboy in a temperature controlled freezer (50C +/- 1C). Pitching temperature: 54C.
As today (4-8-14) there is no activity (bubbling). Maybe the reason is that the fermentation is at very low temperature and this may increases the lag time. I observed the same pattern with ale yeast at 65F: the lag time is approx. 24-36 hours.
Any thoughts?
Thanks, Nil