Beer Forum

Hey gang,

One of my recent beers (a vienna) got off to a very slow start. I pitched the yeast Thursday of last week at 44F. I believe I warmed the fermenting beer too slowly to 50F. I see the lager yeast near the bottom of the carboy and slow bubbling. In first few days there was no krausen at all and I am just now beginning to see what I consider to be early krausen. Most of my ales have this within 12 hours. Is this usually the case with lager beer? Is the slow rise in temperature going to stress the yeast?

well lager yeast by definition is a bottom fermenting yeast...so there is a lot less krausen on the top...Things also happen much slower in a lager due to the colder temps...sounds to me like your doing just fine...

Got Krausen! Smells like a lager fermentation. pee yew!

darkalex wrote:Hey gang

Don't be so harsh. We are a club. I think.....
Not a gang of thugs. I think.....
Cheers and congrats on your srinky brew!

44 might be a little low to start. I usually start at 48 and let it rise naturally to 50 or 52 (depending on the yeast). Toward the end of fermentation I raise it up even higher to help it finish. A lot of times with lagers I don't see any krausen until a little later than ales. I think that this is due to the colder temps and co2 staying in solution longer. Glad to hear it's going now.

When in doubt, take a gravity sample. If it's lower than when you pitched, things are going OK

Which yeast strain? The White Labs Octoberfest is notorious for its misbehavior in the fermenter.