Lager Fermentation

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

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Lager Fermentation

Postby dnsbrew » Wed Oct 18, 2006 8:03 pm

My brother and I just brewed an Oktoberfest on Sunday and we have seen no activity in the air lock now that it is 3 days later. There is a yeast bed forming. Should we be concerned or just let it be?
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Postby BillyBock » Wed Oct 18, 2006 10:24 pm

I'm assuming you're fermenting at lager temperatures. If so, lager yeast perform a lot slower than ale yeast. This is the biggest adjustment for first-time lager brewers who are used to things being done in a matter of days. To see any bubbles in the airlock the wort would have to become saturated first with CO2. Since the wort is cool it will hold more CO2 than an ale wort would. You're more than likely fine, especially if you see a yeast bed forming. As a general rule, I leave my lagers on the yeast for 1 month to completely ferment--2 weeks for the main ferment and another 2 weeks to clean up the byproducts. Don't worry, and don't rush the yeast--they'll go on strike :D
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Postby dnsbrew » Wed Oct 18, 2006 10:44 pm

Thanks for the help....that's exactly what we wanted to know.
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