I've read about the differences between cold pitching lager yeast and pitching as if it were an ale. This is my first lager, and I decided to pitch it at room temperature as if it were an ale, with the intent to move it to 50-55 temp when there is a definite sign of activity. However, it's been a few days now and there hasn't been any activity. The carboy is sitting in room temp with a temperature of about 67 degrees. Yesterday, I set up a space heater and warmed it up to 70 and a few bubbles did come out through the airlock. Unfortunately, I can't leave the heater on all day while I'm at work, so today it is back to 67 and silent. I'm assuming the bubbles I saw escape yesterday were just from the expanding gas in the headspcace, and not necessarily CO2 from active yeast. Anyways, is it common for lager yeast to take this long to get started?
By the way, I used a liquid Wyeast smack pack (without a starter because my OG isn't very high to begin with) but the smack pack didn't fully swell within the 3 hours or so before I pitched it. I've had that same thing happen with a bunch of Ale yeast smack packs and have never had a problem if I properly aerate it.
By the way, I used a liquid Wyeast smack pack (without a starter because my OG isn't very high to begin with) but the smack pack didn't fully swell within the 3 hours or so before I pitched it. I've had that same thing happen with a bunch of Ale yeast smack packs and have never had a problem if I properly aerate it.