need help with lager ferment temp

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feelinhoppy

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So I had a European lager can kicking around so I figured I I would brew it to fill. A slot I had in my kegerator. After my cold break I started the ferment at about 55 degrees. After two days there was zero activity. So I raised the temp to now 65 and I'm getting bubbles in my airlock. Should I drop the temp now back to 50 or wait a day or two
 
I just did what the yeast instructions said and didn't worry too much since lager fermentation is slower anyway. I think that now you have some activity it would be a good idea to try and get the temperature back in range.
 
Did you pitch the slurry from a large yeast starter? As in 4 qts or more? If you direct pitched the activator or vial it will take a long time to get up and running.

As to your original question, I would drop the temps toward the lower yeast temps now.
 
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