222 replies to this topic

[positiveContact]

still waiting for signs of fermentation after 24 hours

[denny]

still waiting for signs of fermentation after 24 hours

 

For me, that's not too uncommon for a lager with first gen yeast.

[positiveContact]

For me, that's not too uncommon for a lager with first gen yeast.

 

under normal conditions I'd be pretty not worried about it but when I change something I get antsy.

[denny]

under normal conditions I'd be pretty not worried about it but when I change something I get antsy.

 

Understandable.

[positiveContact]

Understandable.

 

31 hours - still nothing.

[positiveContact]

so tomorrow morning do I start to warm this thing up and put some belle saison yeast in so at least I get beer assuming something else hasn't already taken hold?

Edited by Evil_Morty, 10 October 2015 - 06:27 PM.

[BlKtRe]

31 hours - still nothing.

Any sign of krausen? As you know don't rely on a lid or airlock. Those can leak.

[neddles]

so tomorrow morning do I start to warm this thing up and put some belle saison yeast in so at least I get beer assuming something else hasn't already taken hold?

Youve been brewing a lot longer than me. I am assuming your sanitization practice is at least as solid as mine, probably better. I think I would just let it roll. Was the yeast active and giving off some CO2 before you pitched it? If so I think you will be fine.

[positiveContact]

phew!  finally some activity!  somewhere between 31 and 40 hours since pitching.

 

 

Any sign of krausen? As you know don't rely on a lid or airlock. Those can leak.

 

there was not really.  just a few tiny bubbles on the surface that seemed like they were remnants of when I put the O2 in.  the bubbles didn't really change over a 12 hour period so I don't think they were anything.

 

Youve been brewing a lot longer than me. I am assuming your sanitization practice is at least as solid as mine, probably better. I think I would just let it roll. Was the yeast active and giving off some CO2 before you pitched it? If so I think you will be fine.

 

maybe, I've never really put it to the test.

Edited by Evil_Morty, 11 October 2015 - 02:48 AM.

[denny]

phew!  finally some activity!  somewhere between 31 and 40 hours since pitching.

 

 

 

there was not really.  just a few tiny bubbles on the surface that seemed like they were remnants of when I put the O2 in.  the bubbles didn't really change over a 12 hour period so I don't think they were anything.

 

 

maybe, I've never really put it to the test.

 

For a lager, that kind of lag really doesn't bother me.  Even for an ale it's not too worrisome.

[BlKtRe]

40 hrs is a long time. Probably not a big deal really but it's long enough to start running into issues if for some reason sanitation was unintentionally overlooked.

[positiveContact]

40 hrs is a long time. Probably not a big deal really but it's long enough to start running into issues if for some reason sanitation was unintentionally overlooked.

 

I agree.  I generally like to see something by 36.  but it will likely be fine.  if this turns out to be my best lager ever I'll be sure to let you guys know.

[BlKtRe]

Did you chill your starter to Lager fermentation temps or did you chill your batch then pitch the starter at room temperature?

[positiveContact]

Did you chill your starter to Lager fermentation temps or did you chill your batch then pitch the starter at room temperature?

 

I put the starter in the chest freezer for a little while but I really couldn't tell you how cold it got.  my guess is it was likely just under 60F.  the wort was at 50F.

[BlKtRe]

That could of had something to do with the slow start. I will usually cold crash my lager starters and let it warm up to fermentation temps then pitch. Seems the year starts to wake up that way. Going warmer to colder seems to slow things down for me.

[positiveContact]

That could of had something to do with the slow start. I will usually cold crash my lager starters and let it warm up to fermentation temps then pitch. Seems the year starts to wake up that way. Going warmer to colder seems to slow things down for me.

 

in the past the yeast is probably pretty close to ferm temp.  it's come out of the fridge but I've probably had it out for 20 mins so it's warmed up a bit.

[denny]

I put the starter in the chest freezer for a little while but I really couldn't tell you how cold it got.  my guess is it was likely just under 60F.  the wort was at 50F.

 

The ROT is colder yeast into warmer beer.

[positiveContact]

The ROT is colder yeast into warmer beer.

 

in the past this pretty much would have happened since I was chilling the yeast to get it to settle out.  just another wrinkle that popped up when I change something.

[denny]

in the past this pretty much would have happened since I was chilling the yeast to get it to settle out.  just another wrinkle that popped up when I change something.

 

Yep.  And it may not even matter!

[positiveContact]

Yep.  And it may not even matter!

 

that's what I'm hoping for!