So I brewed my first lager kind of hastily on Saturday. Aside from just having room in a fridge to ferment I didn't read too much into it and now I'm paying for it. Here's my current situation.
1. Pitched 1 vial of WL yeast when wort was in mid 70's
2. Wort is currently sitting at 50 degrees with no visible fermentation in airlock and it's going on day 3.
I was thinking of pitching another vial or 2, but haven't taken any gravity readings yet but I'm assuming I have a stalled fermentation with the whole debacle.
Any sage advice is welcome.
1. Pitched 1 vial of WL yeast when wort was in mid 70's
2. Wort is currently sitting at 50 degrees with no visible fermentation in airlock and it's going on day 3.
I was thinking of pitching another vial or 2, but haven't taken any gravity readings yet but I'm assuming I have a stalled fermentation with the whole debacle.
Any sage advice is welcome.