Restarting the Yeast

[bhbrews]

Just brewed a dunkel last week. Don't think the yeast has started yet, though it has been in the primary for a week. I don't have a temp. override from my fridge, so the wort has been sitting at about 48 F. I realize it should be at 54 or so. Do you think this may be contributing to the slow start? The batch still has a yeasty smell, not the sweet smell I would expect from a dunkel. Any suggestions on how to start the yeast. I set the primary outside of the fridge in my basement which is probably at 60 F right now. Thanks for any advice!

 

[Pappers_]

What yeast did you use? If you mean a dunkelweissen and you used a heffeweisen yeast (which I think is pretty common), I think your temperature needs to be in the low 60s. I suspect at 48, you either have very slow fermentation or have put the yeast to sleep.

 

[twohands]

Warm it to mid-low 60s, give it a swirl, and see if it doesn't pick up. My $.02

EDIT: Original said "50s" not 60s.

 

[bhbrews]

Thanks for the advice. I placed the primary outside the fridge and its holding at a consistent 54 degrees. I'll give it a few days to see if it doesn't start up. If not, I'll restart it. I used an Oktoberfest yeast for a dunkel. Not the best of options, but my brewstore was out of German Lager. Think I may start ordering on Northerbrewer.com. The selection is great on that.

 

[Revvy]

What are you going by to know whether it's fermenting or not? I hope not airlock activity. Have you taken a hydromter reading?

 

[bhbrews]

Nope, not going off airlock activity. Gravity is the same as it was a week ago.

 

[DragonTail]

Welcome
Warming it up a bit should help.