brotom7
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Made my first full ag on Sunday (after quite a few partials with up to 60% mashed grains) and thought all went well.
The only part I'm not sure about is the amount of aeration I gave the wort going into the fermenter.
I simply opened the tap on my urn standing on a table and let it fall into the fermenter standing on the ground thinking that would aerate it enough.
It's about a meter fall so it created quite a splish splash in the fermenter and at the time I figured it would be enough.
Cooled it to 10C in the fridge over night and pitched the Wyest 2206 on Monday noon.
No activity after 24h so I set the temp up to 12C but just a slight thin white foam after 48h that didn't even cover the whole surface.
Still now it's just a thin layer of white foam and now it's
To me it seems a bit slow, I've only done ales before at 18-20C and figure the lager will have a bit less activity but this seems a bit too slow.
I have two thermometers taped to the side of the fermenter with a bit of insulation taped over so I'm pretty sure the temp is correct.
The smack pack manufacturing date was just five six weeks ago so should have been good. It didn't swell as much as others have but I only gave it a few hours and it did still swell a bit and the little bag inside was smashed.
As far as I understand it's not really important for the pack to swell, one can just pitch it as is but will it then start slower/take longer to get going?
Or was the aeration not enough?
Or is a lager yeast at 10C just this slow, I only have a bunch of different ale yeasts to compare with, my last was a Belgian at 20+ and it had some serious krausen after 24h.
The only part I'm not sure about is the amount of aeration I gave the wort going into the fermenter.
I simply opened the tap on my urn standing on a table and let it fall into the fermenter standing on the ground thinking that would aerate it enough.
It's about a meter fall so it created quite a splish splash in the fermenter and at the time I figured it would be enough.
Cooled it to 10C in the fridge over night and pitched the Wyest 2206 on Monday noon.
No activity after 24h so I set the temp up to 12C but just a slight thin white foam after 48h that didn't even cover the whole surface.
Still now it's just a thin layer of white foam and now it's
To me it seems a bit slow, I've only done ales before at 18-20C and figure the lager will have a bit less activity but this seems a bit too slow.
I have two thermometers taped to the side of the fermenter with a bit of insulation taped over so I'm pretty sure the temp is correct.
The smack pack manufacturing date was just five six weeks ago so should have been good. It didn't swell as much as others have but I only gave it a few hours and it did still swell a bit and the little bag inside was smashed.
As far as I understand it's not really important for the pack to swell, one can just pitch it as is but will it then start slower/take longer to get going?
Or was the aeration not enough?
Or is a lager yeast at 10C just this slow, I only have a bunch of different ale yeasts to compare with, my last was a Belgian at 20+ and it had some serious krausen after 24h.