ViciousGolden
Member
OK, so I'm sure I'll take some heat for this, but I could use some advice. I'm pretty new to brewing. For some reason, I got a crazy idea to do a lager.
Steeped: 8 OZ of Crystal 60
6# of Pilsner DME
2 OZ of Tettnang 60 min
.5 oz of Czech Saaz 20 min
.5 oz of Czech Saaz 5 min
.5 tsp Irish Moss 5 min
Cooled Wort to 60 degrees. Pitched S-23 Yeast. (The yeast was rehydrated with 1 cup of sterilized water at 100 degrees F about 40 min prior to pitching, lightly stirred once.) The yeast was starting to get that creamy look that I hope for with dry yeast. I"m still too much of a rookie to do liquid yeast.
Fermenter was sealed up, airlock in place, good to go. I had my fridge in the garage set and holding at 50 degrees F, which I was assured would be just fine for the S-23. However, after all temperatures have settled, the wort temperature is 45 degrees F even thought the fridge is at 50. It has been in there 36 hours and I have not seen any signs of life in the airlock. Through the fermenter, i can see a light layer on the bottom, and maybe a tiny line of a light layer on top, but it almost looks more like stuff that has just settled.
Am I being over paranoid? Is it too late? I figure I have 3 options.
1. Keep it where it is for a little while and see what happens.
2. Move it inside to my non-refrigerated ferment spot at 65 degrees F for a few days.
3. Chuck the batch and start with something new, a bit easier than a lager. maybe another proven ale recipe or extract kit.
Any words of wisdom from the masters?
Steeped: 8 OZ of Crystal 60
6# of Pilsner DME
2 OZ of Tettnang 60 min
.5 oz of Czech Saaz 20 min
.5 oz of Czech Saaz 5 min
.5 tsp Irish Moss 5 min
Cooled Wort to 60 degrees. Pitched S-23 Yeast. (The yeast was rehydrated with 1 cup of sterilized water at 100 degrees F about 40 min prior to pitching, lightly stirred once.) The yeast was starting to get that creamy look that I hope for with dry yeast. I"m still too much of a rookie to do liquid yeast.
Fermenter was sealed up, airlock in place, good to go. I had my fridge in the garage set and holding at 50 degrees F, which I was assured would be just fine for the S-23. However, after all temperatures have settled, the wort temperature is 45 degrees F even thought the fridge is at 50. It has been in there 36 hours and I have not seen any signs of life in the airlock. Through the fermenter, i can see a light layer on the bottom, and maybe a tiny line of a light layer on top, but it almost looks more like stuff that has just settled.
Am I being over paranoid? Is it too late? I figure I have 3 options.
1. Keep it where it is for a little while and see what happens.
2. Move it inside to my non-refrigerated ferment spot at 65 degrees F for a few days.
3. Chuck the batch and start with something new, a bit easier than a lager. maybe another proven ale recipe or extract kit.
Any words of wisdom from the masters?