Slow starting lager - when to repitch yeast

[JoeBlank]

Newbie here, this is my third batch and first lager. I think I know the answer, but am looking for some hand-holding and reassurance.

Brewed a Brewer's Best European Bock recipe on 2/22, so we are coming up on 72 hours with no visible signs of fermentation. From reading here and elsewhere it seems the popular opinion is that the kits probably do not come with enough yeast for a lager.

The kit provided one packet of Brewferm lager yeast, which I rehydrated for about 10 minutes. To compound the issue, I am brewing in a bucket for the first time and I understand it may not seal perfectly, so even if fermentation has started there may be no bubbling.

I got impatient and just took a sample. On 2/22 my OG was 1.074. By my reading of the hydrometer I am getting 1.071 (just a hair over the 1.070 mark) now. The wort was at about 62 degrees when I took the OG, and is a little below 60 now, so I'm wondering if the difference could just be due to the drop in temperature. No visible signs of fermentation when I opened the bucket.

So should I be patient a couple more days before I do anything? Or should I be thinking about repitching now?

One reason I am pushing to decide is that I am in Atlanta, and we are expecting wintery weather tonight, which may mean things are shut down for a day or two and I would not be able to get out to pick up more yeast.

Thanks in advance for any help or reassurance you can offer.

 

[LazyLab]

Lagers can take longer to get started and sometimes don't show much activity in the form of a krausen. However, since your gravity hasn't changed you likely need more yeast. Mr Malty recommends 2.6 packets of yeast for your OG. What's the temperature range on that yeast as well? You might be a little high for a lager. I'd be closer to 50-55 degrees.

 

[JoeBlank]

Lagers can take longer to get started and sometimes don't show much activity in the form of a krausen. However, since your gravity hasn't changed you likely need more yeast. Mr Malty recommends 2.6 packets of yeast for your OG. What's the temperature range on that yeast as well? You might be a little high for a lager. I'd be closer to 50-55 degrees.

Thanks. I understand the slower start, and that I am likely just being a worry wort (ha!). The Brewferm lager yeast actually says 50-59 degrees, but also claims it can be brewed as an ale, at 64-72 degrees.

My basement is in the high 50s, and I decided to take a shot at this bock while I had the chance. I don't have a temp controlled fermentation area yet.

 

[JoeBlank]

Decided to play it safe, since at the very least I had under-pitched. Stopped the LHBS and picked up a packet of Saflager S-23 and repitched. Hopefully that will move things along.