No krausen on lager starter?

[Who is John Malt?]

After 4 hours on the stir plate, my Wyeast #2206 starter doesn't have any krausen. Is this normal for lager yeast? Also, when I shut down the stir plate, I'm accustomed to seeing yeast settle back down to the bottom where as this one isn't. Is this normal? The starter is all cloudy like it's all in suspension.

[DannyW]

I don't know about normal, but here's one more data point. I started a 3L starter of WLP810 SF lager on the stir plate 24 hours ago and have kept it at 60F. I turned off the plate and it krausened right up.

Since I don't want to put 3L of starter in 19L of beer, I'm going to leave it on the plate for another day or two and let it finish out, then let it settle, then decant.

On brew day I will take 500ml or so of first runnnings, cut it with 500ml water, boil and chill while the rest of the mash is running off, and put that on the yeast to get it working again.

[Who is John Malt?]

I woke this morning to find the starter going! Looks like the we will brew a lager!

I guess some of these lager yeasts are just a little slow to take off.

[one_eye]

I just made a czech pils on Friday and a similar experience.

I started a 4L starter on Wed night to give it 48hrs to ramp up. I don't have a stir plate, but I went out occasionaly and shook it, then left it alone for the last 10 hrs before the pitch and then racked off the slurry. I did not see krausen at any time, but I had about 1/4 in of yeast sediment at the bottom of the growler so there seems to have been some growth.

Now that it has been fermenting for a couple of days at 50F I don't see much action in the airlock (I'm hoping because of the cold temp), but there is a good head of krausen on it.

I don't know if any of this helps or if it is enve normal, since it's my first lager

[bub]

if you are going to rack off the slurry you really need to let the starter ferment out longer, up to a week otherwise most of your yeast is still in suspension.

BUB

[one_eye]

Would that be a week un-stired, to allow it to Floc?

[Who is John Malt?]

if you are going to rack off the slurry you really need to let the starter ferment out longer, up to a week otherwise most of your yeast is still in suspension.

BUB

I pitched the entire starter. It finally got going after another feeding...sure took a while though.