Lager Pitching Temp

[Dave d]

Hi after 3 days my Brewferm Gold is showing absolutely zero signs of fermentation and I believe I know why so I wondering if somebody could confirm my theory and or possibly offer some advice

Ok the Brewferm Lager yeast instructions said I should rehydrate at 25 deg c which I did, after 10 min and a stir I pitched it to the wort which was approx 14 dge c !!! Did this temp difference kill the yeast. Looking back I think I should have pitched to the wort at about 20 deg c then broght the wort temp down to around 12 deg slowly over 24 - 36 hrs ???

[steve_flack]

It might have shocked it but I doubt it killed it outright. Are you sure nothing's happening? Can you take a hydrometer reading - maybe it's started just not very visibly.

[Dave d]

Take a hydrometer reading was thinking of that but there is no head, scum ring, or bubbling ? Im off to take a hydro reading now though cheers Steve

[Dave d]

Hydro reading still at 1053 no movement, I'm thinking of waitng a few more days then will raise the temp to room temp and pitch some saflager.

[Aleman]

Don't wait, its been three days already, get that saflager pitched.

If you are pitching at fermenting temperature then you need massively more yeast than you do if pitching warm.

[Dave d]

TJB The wort is at about 12 - 14 deg c before pitching the Saflager do you think I should raise it to room temp ?

[Aleman]

If you are only pitching one sachet then get it warmer, as the qty supplied is woefully inadequate to really get a batch of lager fermenting properly (three or 4 packets is more like it!) when pitching at fermenting temperatures.

All is not lost. I once pitched a smacked Wyeast (50ml) pack into 30L of rauchbier wort at 4C . . . . 3 days later with no visible signs of fermentation, I brought the FV inside and allowed it to warm up . . . Hey Presto! Fermentation started within 24 hours. At a meeting of fellow brewers later that summer the beer was proclaimed to be one of the best examples of that style anyone had ever tasted. . . . Ok so they hadn't tasted any before but it's the thought that counts

[Dave d]

If you are only pitching one sachet then get it warmer, as the qty supplied is woefully inadequate to really get a batch of lager fermenting properly (three or 4 packets is more like it!) when pitching at fermenting temperatures.

Thanks for advice so far, Im getting the impression that its better to add more yeast to be sure. The Brewferm Gold is 12ltr so I calculated 7.6g from a standard packet basically I was worried about adding too much of any ingredient, so by adding a lot of yeast does this not affect flavour or fermentation ?

[Aleman]

Not so that you would notice.

Pitching too much yeast can have an effect on flavour, for example too much yeast in an ale will develop a clean taste as part of the flavour comes during yeast reproduction, too much yeast no reproduction no flavours. . . . However this really only happens when you massively over pitch (Say 100g+ in 25 L!)

Pitching too little yeast can have a much bigger effect as the yeast are stressed by the amount of work they have to do, and produce 'stress' chemicals.

Don't worry too much about what you are pitching that 11g in your 12L will be fine, after all ideally you want a clean taste to your lager anyway, so in lagers over pitching is to be encouraged.

[Dave d]

TJB Its all beginging to fall into place now, Ive did a Brewfirm Triple the day after the Gold and the head on it is huge it seems the ale is a lot easier to get going so more yeast and care with the lager makes a lot more sense. Yeast is a subject which has intrigued me the most since starting this.

[Dave d]

Update on the Brewferm Gold - I brought it up to room temp and pitched have a packet of Brewferm Lager yeast and within a few hours it looked like this.

so I guess on the way now. I 'll put it in the fridge now and thats that thanks for all the help.
If anybody else is doing the Brewferm Gold and using a lager yeast I recommend getting the wort to around 20 deg and then dropping the temp slowly.

[Aleman]

Thats looking good,

What you will probably find is that the original yeast you pitched was working away slowly, but because of the low temperature none of the CO2 being produced was coming out of solution. As you warmed it you past the point where it could stay in solution and the yeast head formed 'all of a sudden' Unless you pitched a lager yeast in the first place though when you reduce the temp it will stop or in your case the lager yeast will take over.

"Beer Just Wants To Be Made" - Dave Millers Hombrewing Guide