Advice for a very slow lager ferm

SkiCub · Joined: 30 Apr 2014 Posts: 15 Location: Sacramento, CA

I brewed a 10 gal split batch of Cream Ale and Standard Lager on 7/13. OG was 1.044 and target final is 1.006. I pitched 2 packs of Wyeast 1056 American Ale into first 5 gal at about 70F and now, 4 days later, is cranking along happily at 1.010. It's young but tasty. Next, I pitched 4 packs of Wyeast 2007 Pilsen Lager into second 5 gal and stuck in the fridge held at 50F. Gravity hasn't budged at all, still at 1.044. Thinking it needed a kick start, I brought it to 68F and shook the carboy for about 1 min and checked 12 hours later and still no movement. Not sure if I should get a couple more packs and re-pitch the lager. Or is this typical of this yeast and should I just put it back to 53F and check it again in a week?

Any thoughts or suggestions?

Cheers! Mug

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**kal** · Posted: Fri Jul 18, 2014 1:25 pm Post subject:

Lagers can take 2-3 days before there's any sign of movement and then takes a long time to ferment out, typically 2-3 times longer than an ale done around room temp. How long between when you pitched the Wyeast 2007 and measured to see that the gravity is still 1.044?

Are you compensating for temperature when you take you gravity readings? Most hydrometers are calibrated for taking readings at 60F or 68F (check yours). If yours is calibrated to 60F, reading 1.044 at 70F is actually 1.045, and if you read 1.044 at 50F, it's actually 1.043.

Kal

SkiCub · Joined: 30 Apr 2014 Posts: 15 Location: Sacramento, CA

Hi Kal,

Yes, from your recipe I was anticipating some lag but after reading about some folks giving the yeast a little kick in the butt by pitching and letting it sit at room temp for a day or so before moving it to long term, cold ferm temps, made me wonder if I didn't give it adequate time to start. Also, forgot to mention that the 4 Pilsen lager pack barely swelled at all even after activating the nutrient pack and letting sit at room temp for several hours. Bad batch maybe but seems unlikely that all 4 packs would be toast.

It was 4 days from pitching to gravity check and still at 1.044. Yes, I calibrated my hydrometer and always bring my samples to 60F before taking a reading.

Stumped and stuck! Should I pitch a couple more packs?

**kal** · Posted: Fri Jul 18, 2014 4:12 pm Post subject:

No harm in doing so... sounds like the yeast may not have been very viable.

Kal

SkiCub · Joined: 30 Apr 2014 Posts: 15 Location: Sacramento, CA

Quick update: Thinking I had some dead yeast on my hands I picked up a couple more vials of lager yeast. You can guess what I saw when I got home, ready to pitch; The lager is now taking off after being at 70F for 2 days. That's all it took. Now back into the kegerator. Lesson learned: give it a chance to get started before easing down the temp.

Castermmt · Posted: Sun Jul 20, 2014 12:06 am Post subject:

Now start planing your next lager with the yest you just bought. Mug

**kal** · Posted: Sun Jul 20, 2014 12:09 am Post subject:

SkiCub · Joined: 30 Apr 2014 Posts: 15 Location: Sacramento, CA

Thanks Kal et al for the help and great advice! I'll stick with your plan and make sure I start with good, healthy yeast and keep it cool. I hope this little spike doesn't affect the flavor too much.

Cheers!

Holter · Joined: 07 Oct 2011 Posts: 221 Location: Los Angeles, Ca

A starter could help you with this too in the future. 4 packs of yeast makes this 5 gallon batch pretty expensive - if you make a starter you can usually buy fewer packages of yeast to build up the cell count to proper pitching amounts and it also has the added benefit of letting you know that the yeast is viable.