Lager Fermentation and Foam

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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Lager Fermentation and Foam

Postby jjhandl » Tue Dec 12, 2006 8:09 pm

Hey, I'm relatively new to the scene (been brewin' for about 4 months). I just made a Munich Dunkel lager recipe and it's still at the same O.G. 4 days later. There was a bunch of foam and what looked like chunks of yeast that I stirred up when checked the gravity, but fermentation doesn't seemed to have started yet.

Is this a problem?

Thanks,
Jeff
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Lagers

Postby brewmeisterintng » Wed Dec 13, 2006 8:08 am

Jeff,
You need to provide more information on how you prepared/ pitched the yeast and the temp you are fermenting at. I always proof my yeast 2 to 3 days prior to brewing so that I get yeast that is ready for action on brew day. As a side note, lagers take twice the amount of yeast that ales take.
Also what was your gravity reading and what type of yeast are you using?

James
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