brewed a kit of octoberfest last night, when i got to the point of pitching the yeast the directions said standard pitching but the yeast pack said add to warm water and wait ten min, i fallowed the packet, fermentation is holding at 60, no bubbles yet, 20 hours later, will the temp at 60 slow the fermentation down and is this bad? should i have just pitched it, should i take it out of my fridge and let it warm up? pitch more? dump? completely lost
Yeast
- Thread starter grohr
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i cant remember, the kit is a Brewers Best German Oktoberfest, i do know it a German yeast, that much i do remember reading, says to ferment at 60, am i understanding correctly that a lower temp will slow the fermenting down? and what if i dont see any bubbles after 48 hrs
stpug
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I suspect you're fine. 60F should be fine for most yeast strains, and certainly for any lager strains. It's probably too high for lager actually. I would suggest to simply leave it alone and let the yeast do what they do. It'll be fine.
boydster
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Is this this kit? http://www.brewersbestkits.com/pdf/1028 German Octoberfest.pdf
If so, just keep it cool and it should be fine. 60* is ok, anywhere in the 50's should be fine also. The directions aren't bad, just don't take the timelines they provide as gospel. If after 48 hours it still isn't going, just wait longer. If you notice more than 72 hours go by and nothing is happening, that might be worth looking into. Don't go by the airlock, though, they are notoriously unreliable at reporting actual fermentation. Your hydrometer will let you know if any sugars are being fermented.
In between the primary stage and lagering stage, it might be a good idea for you to do a diacetyl rest. That just means you let the beer temp come up into the mid- to upper-60's (or even 70) for a couple days before you lager it. That extra time at a higher temp helps the yeast stay active to clean up fermentation byproducts before you put them to sleep at the colder lagering temperatures.
If so, just keep it cool and it should be fine. 60* is ok, anywhere in the 50's should be fine also. The directions aren't bad, just don't take the timelines they provide as gospel. If after 48 hours it still isn't going, just wait longer. If you notice more than 72 hours go by and nothing is happening, that might be worth looking into. Don't go by the airlock, though, they are notoriously unreliable at reporting actual fermentation. Your hydrometer will let you know if any sugars are being fermented.
In between the primary stage and lagering stage, it might be a good idea for you to do a diacetyl rest. That just means you let the beer temp come up into the mid- to upper-60's (or even 70) for a couple days before you lager it. That extra time at a higher temp helps the yeast stay active to clean up fermentation byproducts before you put them to sleep at the colder lagering temperatures.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I'd check it in 2 weeks, wait two days, then check again. If readings are the same, you are at your terminal gravity.
