Brewed my first lager Saturday, pitched Wyeast 2112 California Lager - pitched at exactly 70 degrees which for this yeast was a little bit high however I placed the bucket directly into my beer fridge which was sitting at about 42 degrees, the temp was correct within no time at all (I had something to do, I had to pitch the yeast).
Now, I adjusted the fridge temp that night and it's been harboring the beer at a consistent 55 degrees F. As of this morning, I haven't seen any sign of action whatsoever. I'm pretty laid back while brewing, I don't worry much. This morning I picked up the bucket and gave it a swirl for about 30 seconds - no splashing, just creating a circular current to get what may be dormant yeast up and moving.
I'm giving my beast yeast the benefit of the doubt here, I have faith they will come through for me... HOWEVER - When I get home from work today, if I find no action, where do I take it from here? I've never had a faulty fermentation, just re-pitch more?
Initial information, here was my recipe and timeline:
3 GALLON BATCH
3.4# 2row
1.3# flaked corn
90min mash
.15oz chinook @ 60
.75oz columbus wet hops @ 10
1.044 OG - 78% BHO
Cooled to 70F, pitched Wyeast 2112 Saturday @ 3pm (no starter - 3 gallons, I thought I would be okay)
Brought beer temp down to upper 50s, 60 flat. Fridge is idle at 55 deg F, low end temp for Wyeast 2112.
Monday @ 7am - swirled bucket to "wake up" possible dormant yeast.
If any further information is needed to help figure this out, let me know. Thanks HBT - talk me down!
Now, I adjusted the fridge temp that night and it's been harboring the beer at a consistent 55 degrees F. As of this morning, I haven't seen any sign of action whatsoever. I'm pretty laid back while brewing, I don't worry much. This morning I picked up the bucket and gave it a swirl for about 30 seconds - no splashing, just creating a circular current to get what may be dormant yeast up and moving.
I'm giving my beast yeast the benefit of the doubt here, I have faith they will come through for me... HOWEVER - When I get home from work today, if I find no action, where do I take it from here? I've never had a faulty fermentation, just re-pitch more?
Initial information, here was my recipe and timeline:
3 GALLON BATCH
3.4# 2row
1.3# flaked corn
90min mash
.15oz chinook @ 60
.75oz columbus wet hops @ 10
1.044 OG - 78% BHO
Cooled to 70F, pitched Wyeast 2112 Saturday @ 3pm (no starter - 3 gallons, I thought I would be okay)
Brought beer temp down to upper 50s, 60 flat. Fridge is idle at 55 deg F, low end temp for Wyeast 2112.
Monday @ 7am - swirled bucket to "wake up" possible dormant yeast.
If any further information is needed to help figure this out, let me know. Thanks HBT - talk me down!