Oktoberfest not fermenting

[Manholebrewhause]

So I made my first attempt at a partial mash Oktoberfest 2 days ago. Currently in temp controlled environment at 45 degrees. Made a 2L starter 24 hours prior to pitching as well using Wyeast Oktoberfest 2633. Here are my concerns:
1st: smack pack did not swell at all during the 5 hours after smacking
2nd: 2L starter had no bubbling or krausen in flask during the 24 hours on stir plate
3rd: SG was 1.053 and is still there 2 days later with no airlock activity
Can this batch be saved?? If so, how?? Any insight would be greatly appreciated!

 

[treacheroustexan]

So I made my first attempt at a partial mash Oktoberfest 2 days ago. Currently in temp controlled environment at 45 degrees. Made a 2L starter 24 hours prior to pitching as well using Wyeast Oktoberfest 2633. Here are my concerns:
1st: smack pack did not swell at all during the 5 hours after smacking
2nd: 2L starter had no bubbling or krausen in flask during the 24 hours on stir plate
3rd: SG was 1.053 and is still there 2 days later with no airlock activity
Can this batch be saved?? If so, how?? Any insight would be greatly appreciated!

I would have smacked earlier, like a day or two. If you're not getting any activity at all after a few days I would just re pitch (correct me if wrong).

 

[DustyBrew]

The temp range for that strain is 48-58. I think your pretty low to get it started. .

 

[kombat]

If ever in doubt, check the S.G. of the starter after it's supposedly fermented, but before you pitch it. I once had a vial of English Ale arrive frozen solid. I thawed it and made the 1.040 starter anyway, but didn't see much activity. On brewing day, I checked the starter and it was still 1.040. The yeast was dead. So I went with dry yeast instead.

Your yeast may have already been dead when it arrived.

 

[Manholebrewhause]

If ever in doubt, check the S.G. of the starter after it's supposedly fermented, but before you pitch it. I once had a vial of English Ale arrive frozen solid. I thawed it and made the 1.040 starter anyway, but didn't see much activity. On brewing day, I checked the starter and it was still 1.040. The yeast was dead. So I went with dry yeast instead.

Your yeast may have already been dead when it arrived.

I sure hope they wernt dead when I got them! Package was dated Dec 18. Bought it from my LHBS who kept it at 35 degrees since they got it. Was out of cooler for 10 minutes tops as I transported it to my cooler.
Something must be happening though because I keep having to refill the airlock with StarSan every hour!
I might just have to get another smackpack and build maybe a 1L starter this time. Just worried about opening the fermenter again and aerating it when I add the starter.

 

[wardens355]

I have had yeast that takes 48 hours to get going on the stir plate. You need to make sure that the starter has actually taken off before you pitch it. If the starter still looks and smells like wort, it's likely not ready to pitch. At this point, I would recommend you either buy a couple dry lager yeast packets, hydrate, and pitch, or buy another 2-3 liquid yeast packs, smack em and let em swell all day, and pitch.

If you keep having to refill the air lock, it is likely getting sucked back into your carboy as the liquid inside chills.

 

[BigFloyd]

Did you oxygenate the wort before pitching the liquid yeast? If not, that (combined with a slightly low temp) could contribute to a slow start.

Before pitching more yeast, I'd warm this up into the 50-52*F range and give it a couple more days. Take a gravity reading then. Lager fermentations can be rather subtle, especially if you're low on either pitch rate, oxygenation or temp. If it still hasn't moved, a couple packets of dry lager yeast (like 34/70) would be in order.

Lager yeast starters on a stir plate often don't show that much in the way of external signs that they're fermenting the starter wort.

 

[wardens355]

Lager yeast starters on a stir plate often don't show that much in the way of external signs that they're fermenting the starter wort.

I have heard people say this before and it is always perplexing. I have grown around 10 lager yeast starters in the last 6 months and they have all become milky opaque and smelt of yeast once they are ready. They all also showed at least some krausen/foam, even if just a small bit. One starter for Wy2308 did not show any signs of anything for 48 hours and still smelt like wort, so I let it ride for another day. It finally showed some krausen, became opaque, and smelt of yeast. Maybe people sometimes don't give their starters enough time?

 

[Manholebrewhause]

So I will give it 48 more hours at 56 degrees. If nothing changes I will add another 1L starter and hope for the best. Worst case scenario I dump my first attempt at a $75 batch...

 

[BigFloyd]

So I will give it 48 more hours at 56 degrees. If nothing changes I will add another 1L starter and hope for the best. Worst case scenario I dump my first attempt at a $75 batch...

A 1L starter will take time and may not be sufficient to rescue a lager seeing as lager pitch rates are double that of ales. If you have access to a couple packets of dry lager yeast, that's a preferable remedial method.

 

[schematix]

Lager yeast starters on a stir plate often don't show that much in the way of external signs that they're fermenting the starter wort.

Lager yeasts make CO2 on the stir plate just the same as ale yeasts do. I usually use my iPhone as a flashlight to get a close up look to see rising bubbles. No bubbles -> no fermentation.

 

[Manholebrewhause]

So if I do end up needing to add more yeast, it looks like the concensus here is dry yeast. Should I use it as-is or rehydrate it? Open the fermenter or just pour down airlock? Shake fermenter again or will that cause oxidation? Will dry lager yeast still produce a worthy Oktoberfest?

 

[schematix]

rehydrate per the directions. open lid and dump it in.

 

[BigFloyd]

rehydrate per the directions. open lid and dump it in.

This ^^^^^^. Don't try to aerate any further at this point. Dry yeast contains sterols to aid the reproductive phase, making the dissolved O2 level not as crucial as it is with liquid yeast.