Should I rouse my W-34/70 lager yeast?

[Silver_Is_Money]

Pitched at 9:30 pm yesterday. It's now 18 hours later I'm only seeing a bubble every 52 seconds, and the krausen is only about 1/8" thick. Temperature is 52 degrees. Does it seem that I'm having a problem here?

 

[meatcleaver]

sounds normal. being a lager yeast, most of the activity is going on at the bottom. it started fermenting quickly, that's a good sign you pitched plenty of yeast.

 

[woo_pig]

Everytime i used that yeast it was a slow fermention but it is one of my favorite. It has such a wide temp range and is very clean.

 

[passedpawn]

I don't believe there's such a thing as "rousing" yeast. Seems a bit of anthropomorphization.

So, to answer the question, don't worry about it. If you pitch at lager temps, you might not see any activity for two or three days. I make lots of lagers and this is normal.

The panic chart:

 

[Silver_Is_Money]

I'm at 12 bubbles per minute right now. 52 degrees F. It appears that all is well.

Thanks to all for the help and encouragement. Great flowchart.

 

[woo_pig]

I'm at 12 bubbles per minute right now. 52 degrees F. It appears that all is well.

Thanks to all for the help and encouragement. Great flowchart.

Your good to go