Quantcast

Lager Yeast, Slow Start... Help Please!

Aussie Home Brewer

Help Support Aussie Home Brewer:

Guysmiley54

Well-Known Member
Joined
19/8/10
Messages
623
Reaction score
7
Hi guys,

I brewed a Munich Dunkel last week and pitched a very active 3L starter (active until I chilled in the fridge to decant) of Wyeast Bohemian yeast over 48 hours ago. The beer hasn't taken off yet and I'm worried...

I pitched at 10C and took a sample this morning to find that it has dropped 3-4 points but shows no real sign of fermentation, no krausen either. I kicked up my fridge to 11C before I left for work.

When I get home I will check again for action, if it's still looking a worry should I:

a) raise temp to 17-18 until it really kicks off properly
B) pitch more yeast, I only have dried Swiss Lager Yeast
c) do nothing?

Wyeast recommend on the side of the pack to pitch at 17-18 and cool it down once fermentation is visably active but I have read many times that it is better to pitch cool....

What to do!

Cheers :)
 

kelbygreen

Crazy Clown
Joined
28/11/09
Messages
2,850
Reaction score
21
its fermenting if the gravity has dropped I wouldnt worry just leave it. Lagers can show little signs of activity some times.
 

Guysmiley54

Well-Known Member
Joined
19/8/10
Messages
623
Reaction score
7
Cool, I'll stay calm...

What's the general view pitching warm v cold?
 

kario

Well-Known Member
Joined
2/12/11
Messages
130
Reaction score
2
Cool, I'll stay calm...

What's the general view pitching warm v cold?
I think more than a 8-9degC sudden change in temp shocks the yeast...not really sure what outcomes that can cause.

I would recommend you just wait too....sounds like it's fermenting anyways if the gravity is dropping.
 

donburke

Well-Known Member
Joined
18/1/09
Messages
1,395
Reaction score
107
leave it at 10 deg, assuming your wort is actually at 10 deg

pitching cold is my preferred method for lagers

it might take a little longer to kick off since you pitched cold, but have comfort that you pitched sufficient cell numbers

stop looking at it for a couple of weeks, go on a holiday or something
 

cdbrown

Well-Known Member
Joined
16/2/08
Messages
1,828
Reaction score
15
I prefer to pitch cold - to me gives a cleaner ferment and I generally don't need to raise the temp towards the end to remove any unwanted flavours. I also like pitching at 10 and then after a few days dropping the temp a degree each day or so down to 5. Took a bit longer to ferment but turned out great with only a couple of weeks lagering in the keg.
 

ashley_leask

Well-Known Member
Joined
7/12/10
Messages
218
Reaction score
5
Be patient & trust the process. Takes a day and a half for me to get a krausen @ 10C using 2124.
 

raven19

Homer is God
Joined
24/9/08
Messages
5,297
Reaction score
20
What was your beer OG?

3L starter may be a tad low, 4L or more might have resulted in a quicker ferment - however at a cooler temp the wort/beer can absorb more of the CO2 from the ferment before being driven out of solution - hence krausen may be slower to visibly form.

I would be patient and not ramp up the temp yet either. I don't think you would want to ferment it up at 17 deg being a lager (imo).
 

Guysmiley54

Well-Known Member
Joined
19/8/10
Messages
623
Reaction score
7
Beer is 1054, or rather it was...

Krausen is solid now and all is good :) Temp is still at 11 and I will leave it there as I think Raven is right and I have underpitched....

Thanks guys!
 

Latest posts

Top