Wethat
Member
I made my first lager today 2/19/11. It's a Budweiser clone for my mom. But i need to know when I should see first signs of fermentation?
Lager
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stratslinger
Well-Known Member
Very shortly after the yeast start working, I'd guess. 
Seriously though, it's impossible to tell you without knowing which Yeast you're using, what temperature your fermenter is at, whether or not you used a starter, or any number of any other bits of info.
If it helps any, I just recently fermented an Oktoberfest, using Saflager S-23 dry yeast, temps in the 52-54F range, and it took about a day to show any signs of active fermentation, and another day or two after that to form a krausen.
Seriously though, it's impossible to tell you without knowing which Yeast you're using, what temperature your fermenter is at, whether or not you used a starter, or any number of any other bits of info.
If it helps any, I just recently fermented an Oktoberfest, using Saflager S-23 dry yeast, temps in the 52-54F range, and it took about a day to show any signs of active fermentation, and another day or two after that to form a krausen.
Wethat
Member
I used wyeast Pilsen lager #2007. 40% rice extract 60% amber malt 1oz. Cascade hops. Pitched yeast at 60• and put in regulated freezer @ 50• overnight have not signs yet it's been 30 hours.
stratslinger
Well-Known Member
Hopefully someone with more experience with that particular yeast can speak up and reassure you. However, I'll point out that even Ales can sometimes take up to 72 hours to start up (there's a sticky about that somewhere...), and lagers definitely tend to be slower. At 30 hours, I'd be no where near worried if I were you.
Wethat
Member
I'll just put more yeast in it doesn't even smell like it's fermenting. Day 3
If you didn't pitch two or three vials, or make a big starter, it might take a LONG time to ferment. Lagers tend to need about twice as much yeast as an ale, because of the cold fermentation. If you only pitched one vial of yeast, you underpitched by quite a lot.
Check out mrmalty's pitching calculator here: http://www.mrmalty.com/calc/calc.html
And some information on yeast starters and the hows and whys: http://www.mrmalty.com/starter_faq.htm
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Wethat
Member
I want thank you guys for the help. Ether warmer temp or more yeast helped. The first yeast was a liquid and the second yeast was dry. So i don't have much experience but it seem like dry yeast is more reliable.
