No fermentation Vienna Lager

[jerrya100]

I brewed my first lager about 6 days ago. I used the Brewers Best Vienna Lager kit. I pitched the yeast (was at room temp) dry. Wort at 60 Deg. OG was 1.045. has been sitting at 53 Deg. in my basement. No bubbling. Waited until today to check the gravity and the gravity did not move still at 1.045 no visible fermentation. Looked at the yeast packet and it had expired about 10 to 15 days earlier. Suggestions as to why it is not fermenting? I have read a couple things to get it going. Warm the fermentor to 70 deg. or pitch more yeast? I am currently bringing the temp up hoping it will start within 24 hours. The question I have is that if it does not start should I pitch more yeast? I have another dry packet. At what temps do I pitch the yeast again? Any help would be great.

Thanks

 

[BigFloyd]

I'd keep the temp at 53*F and pitch two rescue packets of rehydrated dry lager yeast. I do not like the idea of starting a lager ferment warm in an attempt to overcome yeast deficiencies. I pitch mine at around 45*F and let them come up to start at 48*F to shoot for the clean sort of flavor lagers should have.

The base pitch rate for lagers is 1.50 which is twice that for ales (0.75).

Also, I suspect that the BB instruction sheet tells you to rack it to a secondary after a week or so. Don't. Leave it in the primary until it has hit 75-80% of the way towards expected FG. Then raise the temp to 62-64*F for a diacetyl rest 5-7 days. If you have the equipment, cold crash the primary down to 35-36*F for 5-7 days. No secondary is needed.

 

[WiscoProud]

I had literally the exact same problem with the same kit two weeks ago. I went to my local brew store and got some Wyeast bohemian lager yeast. After pitching i saw activity within a few hours and everything went great. I just racked my to secondary today, and the FG was at 1.009. (Normally i dont do secondary, but i wanted to try it and free up my primary fermenter)

I should point out that for my kit i couldn't find anything that stated what the yeast that came with the kit actually was, which is why is substituted the Wyeast.

 

[jerrya100]

Ok I rehydrated some dry yeast and added yesterday. Did not see any airlock movement today. But I never trust that anyway. Opened up bucket and it had foamed up so I am taking that as a good sign and will leave for another day or so and then take a SG reading. Hopefully it works. Thanks.

 

[BigFloyd]

Ok I rehydrated some dry yeast and added yesterday. Did not see any airlock movement today. But I never trust that anyway. Opened up bucket and it had foamed up so I am taking that as a good sign and will leave for another day or so and then take a SG reading. Hopefully it works. Thanks.

Since you have foam on top of the beer, don't bother with doing a gravity reading for another week or so to see if it's ready for the D-rest. It sounds like that beer has been opened up and messed with enough already.

 

[jerrya100]

Got it. Thanks

 

[jerrya100]

Ok took a SG reading. Looks good at 1.013. Warming up for diaceytl rest for a week. One question looks like some floaters and faint sour smell and taste. Here's a pic. I think it should still be good still. What do ya think
.


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[kh54s10]

Looks fine. Now do the rest of the steps opening the bucket as little as you can. Each time you open it the more risk of infection you add. I like the schedule BigFloyd suggested.

 

[jerrya100]

So just for my knowledge. You suggest leaving in primary and cold crashing for only 5 to 7 days. Is that because of the initial failed fermentation? Would you usually leave a lager conditioning longer if there were no issues? Just so I know for my next attempt. Thanks


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[BigFloyd]

So just for my knowledge. You suggest leaving in primary and cold crashing for only 5 to 7 days. Is that because of the initial failed fermentation? Would you usually leave a lager conditioning longer if there were no issues? Just so I know for my next attempt. Thanks


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Cold crash and lagering are two separate, distinct processes. I cold crash the primary to clear the beer and firm up the yeast cake between fermentation and when I rack to the keg. I then purge the keg with CO2 and lager X number of weeks in the corny keg.