Oktoberfest

[Busboy]

Hi Guys & Gals, on Sunday night I pitched the yeast (WLP833) into my Oktoberfest (fresh wort kit from Gerard) and nothing appears to be happening. I didn't dilute the wort, so SG should be about 1056 (according to the label on the kit). Pitched at 19C and it's still at same temp. As it was only 15 litres I didn't do a starter.

There's no krausen, no bubbles, no pressure in the airlock. Should I be concerned or should I just wait another day or two before doing something like pitching more yeast. I have some S-23 if need be.

 

[pint of lager]

Wl833 is a lager yeast. Lagers do not throw krausen like ales. They need a larger pitching rate. With liquid yeasts it is always best to make a starter. Also with higher sg it is best to make a starter.

Have you taken an sg sample? If there is an airleak in your fermenter, the yeast may be doing its job (at the wrong temperature) and you cannot tell if it is working or not as there is no scum on the surface like an ale ferment.

What was the date on the yeast tube?

 

[Busboy]

Thanks for the quick response POL. I haven't taken an SG reading yet. The temp is a bit high, I know, but I was going to cool it down once I had noticed some activity. Maybe I will cool it down anyway. As I don't have a fermentation fridge, I will use a 100 can cooler, with ice.

The date on the tube was Best Before 12 Sep 2007. I received it, along with the kit, last Friday night from Gerard. The yeast was put straight into the fridge and pulled out again Sunday night.

 

[mikeBt]

Don't sweat it, I put the same yeast in a dark lager at 12 degrees and it has struggled down to 1020 in 14 days. Mine took 5 days before it showed signs of activity and that was some fine bubbles on the surface of the wort. Slow yeast definitely this time of year.

 

[mika]

As mentioned, Lager yeasts take quite some time to kick off anyway and don't make any obvious signs that they are fermenting. As the liquid is quite cold for Lagers, it will also absorb a lot more CO2, so it will take longer to push bubbles in your airlock.

Not sure about Whitelabs, but IIRC WYeast recommend pitching two packs for Lagers to get the correct quantity of yeast. A big starter will get you by though.

 

[matti]

On the subject of octoberfest.
I rehydrates 2 satches of W34/70 that was then mixed with 100 ml wort for 1/2 h prior to pitching.
yesterday I racked mine to secondary after 10 days in primary for a brief diacetyl rest.
I noticed some floaties on top.
This is in most cases "bad" yeasties.
So I skimmed most of it off and proceeded with racking as usual.
God forbid this brew to get spoiled. F#$&ing awesome.
well done Matt and gerard.
The fullness of this is rather compelling.
Got another one ready to go lol.
Cannot wait to get into brewing some great ones my self.
Still waiting for my new gear to arrive.

 

[Tony]

WLP833 is my fav lager yeast

It takes a few days to get going if it isnt already active in a starter.

cool it down!!!!!!!!!

If it kicks off at 19 deg, it will be too late and it will make fruity flavours that you dont want.

Lager yeast should be pitched at 12 deg and kept there or lower till its done.

maybe you would have been better off using a clean malty ale yeast if you dont have a fridge.

How are you going to lager it ?

cheers

 

[mika]

Oops, missed the brew temp. Way too warm for a true lager yeast. Maybe you should be using the Californian Common (WLP001 ??), it will give Lager style characteristics up to 18degs.

 

[Busboy]

Well, on Wednesday I noticed there was a small foam on top of the wort and there was pressure in the airlock. Not having any ice to put with the fermenter into the 100 can cooler, I put the fermenter in the bar fridge and turned the thermostat down to 1. Being the lazy sod I am, it is still there. I've measured the temp and it's about 7C. It is 'glooping' away in the airlock. Just checked the hydrometer and it reads 1048 (that's 1046 corrected for 20C, right?). There was quite a strong sulphur smell to the sample.

I know 7C is very low, but it seems to be working. When it gets down to about 1018 I plan to give it a diacetyl rest for a couple of days, before racking it to a cube for lagering in the fridge for a month or so. So what do you think? I know it won't be perfect as I kicked it off at too high a temp, but it should be OK, right?

 

[mika]

With the lag time of the lager yeast it shouldn't have developed too many fruity esters. Guess you'll find out now won't you ?

 

[Tony]

You may have cought it in time.

I set my fridge incorectly once and brewed a swarzbier with this.yeast t 14 deg

It got a 2nd place in class at beerfest and was a bloody tops beer.

Its a fine fine yeast...... malty but highly attenuative and very tough.

I brtew it at 8 to 10 deg over 2 weeks and it works fine at this.

a lager yeast will still work at 2 deg if you want....... it will just take a few months

8 - 10 deg is about the perfect temp for a lager yeast, 12 deg is said cause its faster and easier to achieve for non fridge owners.

cheers and let us know