Lager Yeast, Slow Start... Help Please!

[Guysmiley54]

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]

its fermenting if the gravity has dropped I wouldnt worry just leave it. Lagers can show little signs of activity some times.

 

[Guysmiley54]

Cool, I'll stay calm...

What's the general view pitching warm v cold?

 

[kario]

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]

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]

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]

Be patient & trust the process. Takes a day and a half for me to get a krausen @ 10C using 2124.

 

[raven19]

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]

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!