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Stuck Fermentation, Lager

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Stuck Fermentation, Lager

Postby woodsconsin81 » Thu Jan 21, 2010 10:54 pm

Hey all,

I recently created a wort for a Vienna Lager. I had a Wyeast Munich Lager Yeast slap pack, which I let sit out at room temperature while I was brewing. Once I was done with the boil, I cooled the wort as usual to room temperature, pitched the yeast (which had been sitting at room tempurature for about 3 hours, and then moved my primary to my basement, which was at 46 degrees. I realized that the temperature was a bit too low for a lager, so I moved it into our storage area, off of the cold cement floor, which helped to raise the temperature to 48 degrees, which is within the range of a lager primary fermentation temperature. To date, I have had no activity with the yeast, and have tried to oxygenate several times by stirring the wort. I'm wondering if I might need to re-pitch some yeast. Any thoughts?
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Re: Stuck Fermentation, Lager

Postby woodsconsin81 » Fri Jan 22, 2010 5:35 am

Ok, went downstairs tonight and I have some krausening, so it looks like I'm good to go 8) I guess lagers just take a little more patience than ales.
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Re: Stuck Fermentation, Lager

Postby GuitarLord5000 » Sat Jan 23, 2010 6:53 am

Right on! Lager yeast usually takes a bit longer to get started, and to finish. It's due to having such cold fermentation temperatures, I'm sure. Glad to hear your brew is doing well!
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Re: Stuck Fermentation, Lager

Postby daneurysm » Fri Jan 29, 2010 10:26 pm

Agreed. Lagers take their good ol' sweet time when getting to work. I also tend to be more motivated and active when ambient temps are in the 65-75 degree range. Glad to hear that your yeast finally got their act together!
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Danny
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