Cold pitched a lager. When will I see activity?

[basilhays]

I'm new to homebrewing (six months). This is my second AG batch and second lager. My first attempt at cold pitching.

I brewed a AG Schwarzbier yesterday. 5.5 gal at 1.053OG. Cooled to 50F.

I made a 2L starter 36 hours prior with 2 vials of WLP830 (stir plate). Cooled the starter down to 45F poured off the wort and pitched the slurry.

12 hours later, no activity.

How long does it take before I should see fermentation activity? Should I raise the temperture up closer to 55F to encourage activity? If no activity starts, when should I consider pitching additional yeast?

Thanks in advance.

[DannyW]

12 hours? Give it some time. Plenty of time to panic later I wouldn't bother doing anything with it until 36 hours. Lager fermentation can seem quite sedate compared to ales.

[captain carrot]

I brewed a bock on Friday and pitched Saflager 34/70 into 62 F wort. I started to see activity after 24 hrs. Wort had cooled to 53 F in the garage. Today there is 3/4 inch of kreusen on top. Be patient, it will happen.

[BigNastyBrew]

Just curious: Why 2 liter starter? Did you use 1 vial or 2 or 3. etc? Usually, my lager starters are 2 vials at 2-3.5 liters to ensure good pitching rate.

I was pitching less yeast before and wouldn't get activity for 3-4 days. Since I've made sure to use www.mrmalty.com for the pitch rate, I get activity in 12-18 hours.

[basilhays]

I used two vials in approximately 2.2L of 1.040 wort. It spent 24 hours on a stir plate at room temperature. I'm just started using the stir plate. I did use mrmalty.com and it recommended two vials. I wasn't sure how much wort to use. I need to go back and revisit the various BN podcasts that cover starters.

Thanks.

[ajdelange]

5.5 gal at 1.053OG. Cooled to 50F.
I made a 2L starter 36 hours prior with 2 vials of WLP830 (stir plate). Cooled the starter down to 45F poured off the wort and pitched the slurry.
12 hours later, no activity.
How long does it take before I should see fermentation activity?

In my experience with lagers you should see activity within 12 hrs provided the yeast were well mixed into the wort and the wort was well oxygenated (2 -3 times air saturation). I usually have gas evolution (bubbles in the "air lock") and a partial foam cap at the end of 12 hrs but for sure I have an 0.5 - 0.8 unit drop in pH. A pH drop within a few (6?) hours is usually a reliable sign that the fermentation is off to a good start.

One thing you might want to do is get down so your eye level is close to the surface of the wort and shine a flashlight onto the surface at a sharp angle. This will make it easy to see tiny bubbles breaking the surface. The surface sort of "sparkles" from these well before any foam cap forms.

Should I raise the temperture up closer to 55F to encourage activity? If no activity starts, when should I consider pitching additional yeast?

On the assumption that the starter kicked off well (smelled clean, good foam cap, gas laden liquid i.e. vigorously fermented the starter) you should have plenty of yeast. If nothing is happening at the end of 12 - 24 hrs (temp 48 - 50 °F) something else is wrong (under oxygenated, starter not active, low FAN ...). So I'd worry a little - but not too much. It might finally kick off in a day or 2. In the future try to figure out what could be improved. We really do like to have a solid, full blown fermentation going within 24 - 36 hrs.

[brewinhard]

I bet you will see some activity in 24 hrs. or so. Aeration of wort is crucial, especially when lager brewing. Those bottom fermenting yeast really need quite a bit of oxygen to get rolling due to the cooler temps. A minimum of 60-120 seconds of pure oxygen with a stone has given me results no longer than 24 hrs with a 2 L starter

[basilhays]

Would a shot of O2 be advised at this point? (Approx 24 hours after pitching)