No airlock activity from lager

[bustyraker]

I brewed an Oktoberfest 3 days ago and used 2 packets of wyeast 2206. I pitched at 70 degrees and put the fermenter in my fridge. Has been sitting at 52 degrees for 3 days now and there is zero airlock activity and I'm getting a bit nervous. This is my first lager so I'm not sure if this is to be expected or not.

 

[chubbsjp]

I brewed an Oktoberfest 3 days ago and used 2 packets of wyeast 2206. I pitched at 70 degrees and put the fermenter in my fridge. Has been sitting at 52 degrees for 3 days now and there is zero airlock activity and I'm getting a bit nervous. This is my first lager so I'm not sure if this is to be expected or not.

Warm it up. The yeast says up to 58 degrees so try that.

 

[IslandLizard]

Look through the airlock hole for any krausen forming. That's a good sign.

Although depending on your batch size, and the viability of those 2 packs, a yeast starter is always recommended when using liquid yeast. Use a yeast calculator such as Brewunited's.

 

[cactusgarrett]

Airlock activity doesn't mean no activity. Take gravity readings, then revisit the idea of doing something if the readings aren't moving on consecutive days.

 

[GoeHaarden]

Was this a 5 gallon batch? What was the OG?

A couple of things. If this was a 5 gallon batch of say ~1.050 beer, then you underpitched severely. Even if your yeast was 100% viable.

Also, one should never rely on airlock activity as an indicator of fermentation. Check a gravity to be sure...

 

[CarolinaMatt]

I brewed an Oktoberfest 3 days ago and used 2 packets of wyeast 2206. I pitched at 70 degrees and put the fermenter in my fridge. Has been sitting at 52 degrees for 3 days now and there is zero airlock activity and I'm getting a bit nervous. This is my first lager so I'm not sure if this is to be expected or not.

do you recall the package date of the yeast?

 

[bustyraker]

I'll take a gravity reading when I get home. I was trying to avoid opening the fermenter if there wasn't a blanket of co2 yet.

 

[kh54s10]

I'll take a gravity reading when I get home. I was trying to avoid opening the fermenter if there wasn't a blanket of co2 yet.

Check for krausen without opening if you can. If it is a bucket it is likely the seal is leaking. Look through the airlock hole. As already noted you underpitched a lager by a lot and are on the cold end of the yeasts range so a slow start should be expected.

BTW, the blanket of co2 is only partially real. Oxygen will mix with the co2 eventually, especially when the production of co2 by the fermentation ends.

http://www.yeastcalculator.com/

This shows that you pitched about 1/2 the optimum number of cells if your yeast was produced about 2 months prior to use.

 

[shoengine]

Only time I don't get airlock activity is because the airlock os not the path of least resistance, just as @kh54s10 said.

 

[bustyraker]

Check for krausen without opening if you can. If it is a bucket it is likely the seal is leaking. Look through the airlock hole. As already noted you underpitched a lager by a lot and are on the cold end of the yeasts range so a slow start should be expected.

BTW, the blanket of co2 is only partially real. Oxygen will mix with the co2 eventually, especially when the production of co2 by the fermentation ends.

http://www.yeastcalculator.com/
View attachment 583602 View attachment 583602
This shows that you pitched about 1/2 the optimum number of cells if your yeast was produced about 2 months prior to use.

The fermenter is clear and there is no krausen. I can get another packet of yeast if need be.

 

[kh54s10]

Warm it up a few degrees. It should go. If it doesn't start soon another pack or 3 of yeast might be needed.

 

[IslandLizard]

The fermenter is clear and there is no krausen. I can get another packet of yeast if need be.

Are there any small bubbles or action in the beer or on the surface?

I would make a "shaken not stirred" starter (look it up) with a new pack of yeast. Use a gallon jug and 1 liter of 1.040 wort. You shake it till it gets very foamy. Repeat every 10-20 minutes. Let some air back in right before shaking. It only takes 4 hours or so to ramp up cell count and increase viability. That's done at room temps, low 70's is best. Then chill to 52 and pitch. At that time, you may as well oxygenate/aerate that wort again ONLY IF gravity has not dropped yet.

Did you oxygenate/aerate that wort well right before pitching the first time?

 

[Upthewazzu]

For reference, and I'm not sure this applies to your situation, but I did a 5.5gal batch of Munich-Helles (OG = 1.062) on Saturday with a massive 4.5L starter and it still took ~48hours to start @ 48°F (with 60 seconds of oxygenation). The yeast may have been doing something in there, but there wasn't any krausen until Monday afternoon.

 

[bustyraker]

Just got home, krausen has just barely started to form on top so I think I'm good. Still no activity in airlock so I bumped my temp controller up 2 degrees and I'll see what it looks like tomorrow. Thanks everyone

 

[DeutschMann96]

Do you see any krausen forming or little bits of yeast rising to the surface? If there’s still no activity after 48-72 hours take a hydrometer reading to see if fermentation is taking place.