Something aint right-Help

[Jim Fehrenbach]

This is my forth batch and first three have gone fairly well. On the forth however, (brewing Okctoberfest) After transfer from wort to primary I added the dry yeast and I had given the primary plenty of oxygen. But then all foam dissapated quickly and after approx one hour there was NO action and only white blotches sitting on top. I don't think mold would have developed that quickly so I thought it was the yest bunced up in clumps just sitting on top. Overnight it still looks this way. What did I do wrong???

 

[Yooper]

Probably not a thing! Sometimes yeast takes 24-72 hours to get going, but usually not with dry yeast.

What kind of dry yeast? What was the temperature of the wort when you added the yeast? Was it pretty fresh?

 

[Jim Fehrenbach]

It was dry yeast that came with the recipe kit, not sure of the exact name. I cooled it down to 75 degrees quickly using coils then pitched it into primary added preboiled and then cooled water to the primary to bring it up to 5 gallons. Poured dry yeast on top and then no action. On white clumps of what I thought was the yeast sitting on top. I aggitated the primary and put on fermentation lock with vodka.

 

[Yooper]

Well, it's probably still just fine. It can take a while for fermentation to start sometimes. Try to wait one more day before panicing.

 

[Professor Frink]

Did you just brew it? Definitely give it at least 48 hours before you start worrying.

 

[Jim Fehrenbach]

My first three had action almost immediately. This one didn't and has caused some concern. Would it help it aggitate the primary more? The yeast is Saflage S-23 dry lager yeast.

 

[Yooper]

Using lager yeast? What temperature is the wort now?

Edit- remember, lagers are bottom fermenting. And should be fermenting cold. Here's some scoop on s-23:

Saflager S-23 Lager Yeast
A true dry Lager yeast. This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 11.5 Grams Recommended fermenting temperature: 9C- 15C. (Ideal is 53 degrees Farenheit)

Since it's a lager and bottom fermenting, you can't tell necessarily tell by looking at the top of it if it's fermenting. If you didn't rehydrate it, it's probably going to take a while to get going. I'd say to leave it alone, and check it in a day or two to see if it started.

 

[Jim Fehrenbach]

Should it look completely flat on top?

 

[EvilTOJ]

Not sure what you mean by it looking 'flat' on top. There will still be krausen when it takes off. Do you have this beer in a cooler temp range? Lager yeast works slowly.