My lager won't ferment

Meaulnes

Meaulnes

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Happy New Year to all.

I am not at all used to lagers and I have just brewed one. Because of my poorly calibrated pH meter I have a doubt about the mash pH but I suspect it has gone below 5.2.
The volume in the fermenter is about 19.5 liters with a gravity of about 1.047.
Out of laziness I did not put my yeasts (Saflager W34/70) to rehydrate in water and I poured 2 packets directly into the wort. Then (I know I should have done it before) I oxygenated for 10 minutes with an aquarium pump and a stone.
I set the temperature of my freezer to around 13 °C before placing the beer cooled to 11.5 °C (regulation by Inkbird).

Result:
After 48 hours the gravity curve (Given by Float Brewbrain) is slightly descending but in two days I have only lost 2 gravity points (photo attached)
I shook the fermenter a little about 2 hours ago that's why we see an accident at the end of the curve

Fermentation.png

In your opinion, is all lost? I don't have any yeast in stock unless it's a packet for white beer.
 
Can you see the beer? Does it look like it is fermenting? Direct pitch for 34/70 is fine, but you need to pitch very heavy for a lager (about 2 x an ale) At least 3 packets for 19L ( I use 4). 11C might be a little on the low side. I run mine around 55F, whatever that converts to, and raise to 62F at low krausen.
 
Patients is a virtue. It can take many days to get going and it may only drop a few pts a day at those low temps.
 
Sandy Feet said:
Can you see the beer? Does it look like it is fermenting? Direct pitch for 34/70 is fine, but you need to pitch very heavy for a lager (about 2 x an ale) At least 3 packets for 19L ( I use 4). 11C might be a little on the low side. I run mine around 55F, whatever that converts to, and raise to 62F at low krausen.
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On the pack it is written 80 to 120 g/hl i.e. 8 to 12 g/10l i.e. 16 to 24 g/20 l.
I put 23 g for 20 l it is just the middle of the range. Isn't it ?
 
You can relax, it is starting the fermentation now and will take off fast within the next hour or two. And you pitched plenty of yeast. Just one pack would have been enough, two packs was very good, and no need for 3 packs. Now, just sit and be patient for a week or so.
 
As others have said, your beer is just fine. To save yourself time on future brews: You don't need to hydrate dry yeast before using. Nor do you need to oxygenate the wort when using dry yeast. Neither hurts the yeast, but they don't help the yeast either. If you are using liquid yeast (or a slurry regardless of whether it started out as dry or liquid yeast) then do need to oxygenate before pitching.
 
BarbarianBrewer said:
As others have said, your beer is just fine. To save yourself time on future brews: You don't need to hydrate dry yeast before using. Nor do you need to oxygenate the wort when using dry yeast. Neither hurts the yeast, but they don't help the yeast either. If you are using liquid yeast (or a slurry regardless of whether it started out as dry or liquid yeast) then do need to oxygenate before pitching.
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It is the first time I hear that with dry yeast we don't need to oxygenate. It surprises me !
 
When I use liquid or dry, I don't force oxygen in it. The kettle drains into a funnel and then my fermenter. It gets lots of oxygen. If I were a big boy brewer, I would need more toys, but I'm not.
 
As everyone wrote, all is well. Allow 2 weeks minimum for fermentation. 13c is ok, it’ll be slow though. Even 15C will give good results, a bit faster too.

Once you see the curve flattening in several days, let the temperature rise to 18 to 20 C, which will energize the yeast to finish the job.

Dry yeast needs no oxygen (it has what it needs) nor does it need rehydration. But a slower start is then normal.
 
Sandy Feet said:
When I use liquid or dry, I don't force oxygen in it. The kettle drains into a funnel and then my fermenter. It gets lots of oxygen. If I were a big boy brewer, I would need more toys, but I'm not.
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You don't have to use o2. It does kick start fermentation though.
 
It took 16 days for my first crack at a lager yeast to finish up.
 
Meaulnes said:
I think I need advice in this matter.
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When you have a few points left let the temp raise into the 60s to finish up. We will NOT all agree on a temp or time frame on here lol. You may not even need to if you pitched plenty of yeast, were cold during. Growth phase etc. Germans and Czech don’t do one since it will lager out in a month or so anyway
 
Josh Hughes said:
When you have a few points left let the temp raise into the 60s to finish up. We will NOT all agree on a temp or time frame on here lol. You may not even need to if you pitched plenty of yeast, were cold during. Growth phase etc. Germans and Czech don’t do one since it will lager out in a month or so anyway
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I disagree, has to be 61s. :D
 
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