Lager yeast question

[damo]

Hi all,

Following some recommendations on this site I am going to try Muntons Continental Pilsner next. I read somewhere here that Lager yeast makes quite a difference to the final taste so I have bought some Youngs Lager yeast to use instead of the yeast that comes in the kit.

Are there any special considerations when using lager yeast? I believe that it should ferment at a lower temp - 16 degrees - is that correct? And if so, how important is it that the temp remains constant?

Thanks, as always, for any advice.
Damo

 

[unclepumble]

For best results with lager yeast, pitch at about 13 deg C and let the wort free rise to 16-18 deg C.

Shane

 

[damo]

Thanks Shane,

I'll give that a go and post back the results!

:

 

[damo]

Hmm... well I pitched it Friday evening and it's been at a fairly constant 16 C but no bubbling yet... hope it's ok?

 

[damo]

Well, I'm now into the fourth day and no airlock activity - although there does seem to be sediment building up on the bottom and from what I can tell (I haven't been brave enough to open the lid on the fv) there is a froth of some sort on top.

I guess it's possible my fv has a leak and the yeast is working? I'll take a gravity reading tonight but assuming nothing has happened should I pitch some more yeast (maybe throw in the one that came with the kit) or leave it alone for a bit longer?

Help! :hmm:

Hope I don't have to tip my £20 Pilsner away!!

 

[tubby_shaw]

damo, if you have froth on the top of your brew and sediment in the bottom you have fermentation :thumb:
Not all FV's are gas tight so don't rely on airlock activity as an indicator of fermentation use your hydrometer

 

[damo]

Thanks Tubby - I'll take a hydrometer reading tonight and see if anything is happening!

 

[damo]

Just to update you, it turned out to be a poor seal around the airlock! I took the lid off an it looked pretty encouraging then a hydro reading confirmed that my yeast is alive and well...

Panic over!!