not familiar with lager fermentations, or i pitched wrong yeast

[tre9er]

I made an Augzen (OktoberFAST) Sunday and pitched what I thought was a harvested cake of white labs SF steam yeast. I'm fermenting at 54 wort temp and its been 48hrs. Not only is there no off-gassing via airlock, but I cracked lid just a tad and see no krausen...but I'm thinking bottom-fermenting yeast...maybe no top krausen??

Then again i may have mislabeled my mason jars and accidentally pitched a chico cake from a former ESB...which id think at 54 would settle out and go dormant, right?

 

[passedpawn]

Let it go another day or two.

I made an Octoberfest on Sunday also. Pitched at 50F. Nothing this morning, but tonight I've not a nice clean krausen on them.

I used W34/70 dry yeast, 2 packets per carboy, with pure O2 bubbled for a minute per carboy.

 

[tre9er]

Let it go another day or two.

I made an Octoberfest on Sunday also. Pitched at 50F. Nothing this morning, but tonight I've not a nice clean krausen on them.

I used W34/70 dry yeast, 2 packets per carboy, with pure O2 bubbled for a minute per carboy.

I chanced it with repitching a whole harvested cake from a anchor steam clone (yooper's) I made in april. Well, I think that's what it was. Sometimes I don't mark the jar right away, no biggie until you have 2 or 3 and have to remember what's what. I put them in chronological order at least...but I dunno if the steam yeast got thrown and this is actually chico?

Do lager yeasts create top krausen?

Also, I aerated with stick blender for 30 seconds, frothy.

 

[passedpawn]

Do lager yeasts create top krausen?

Also, I aerated with stick blender for 30 seconds, frothy.

Yes, even though they are referred to as "bottom-fermenting", lager yeast make a nice tidy krausen. You won't need a blowoff with a lager fermentation though. If you don't see a krausen, it's not really fermenting yet. I make a LOT of lagers.

Pure O2 is not necessary. Whipping it up like you did is fine. (but pure O2 is better and faster)

If you pitched ale yeast, it probably won't do anything.

Give it two more days. In the meantime, grab some W34/70 just in case. If you don't see a krausen on the top, rehydrate and pitch. Don't be tempted to raise the temperature. If you do, you'll ruin your lager, and you'll encourage the growth of unsavory elements.

 

[etrain666]

You could try raising the temp. Steam yeast is good up to the mid 60s. You are on the colder end of the range for that one.

 

[tre9er]

OK a few more days. Thanks, Pawn

 

[tre9er]

Update: tonight I cracked lids and saw a layer of small bubbles on top, similar to when a beer head dissipates. Guessing the CO2 activity is signs of fermentation finally beginning?

 

[tre9er]

We have constant bubbling!