No sign of fermentation 48hrs lager

[RAYDAFFURN]

Done a coopers European lager that uses a real lager yeast (one supplied with kit)

Pitched at 18-20 deg by sprinkling the yeast on top 48 hrs ago and let it cool to 13-14 deg over a 12 hour period, been sitting at that same temp since.

I don't see any fermentation signs no krausen on top (see pics).

Done this kit before same way except much higher temps prob around 18 mark and it worked out ok??

What should I do grab some saflagger and pitch again tomorrow?

 

[MyQul]

Leave it for at least three days before considering using more yeast. But from your piccy it look like it's just started to ferment. Thos little white 'islands' look to me like the first signs of fermentation and should get more and more until its formed a krausen

 

[RAYDAFFURN]

Ok I'll leave it and check on it tomorrow didn't want to open too much in case of contamination.

what should have I done (or should do different next time) as should it not normally start a bit quicker

 

[MyQul]

I had something similar with a pack of MJ Californian Lager yeast recently. I think it may have been oldish yeast so the viability wasn't as high as it could have been so had less healthy cells. I take it you sprinkled the yeast? This can kill up to 50% of the cells. Normally this isnt a problem but if the yeast is older with less viability, combining this up to 50% cell death can lead to a long lag time (slow start). What you can do it to re-hydrate the yeast so you dont get this 50% cell death. https://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/

 

[terrym]

1. How old is the kit and more especially the yeast. As I mentioned earlier today on another post Coopers date stamp their yeast using the Julian calendar i.e. days into the year then the year, so 32315 (like I had on a stout yeast just started) is 19Nov2015.
2. Agree with MyQul looks like its just starting.
3. Since it's a kit you are unlikely to get the correct amount of yeast to get up and running quickly, and this is made worse by it being a low temperature fermentation.

 

[pms67]

I emailed Coopers once asking about the small yeast quantity and the reply was "the packets we supply will be more than enough for one can of Coopers and one kilo of fermentables, no problem" now maybe you think he would say that but when i was kit brewing Coopers yeasts never let me down,im almost certain they include a nutrient but my European Lager was excatly the same,isnt it a bottom fermenting yeast? Im sure mines took at least 3 days then smelled of rotten eggs for a fortnight, i wouldnt worry at the moment, as the guys say,it looks like it is starting and i jad the same worry, chill mate 👍

 

[pms67]

Oh,and i dryhopped with 100g of Falconers Flight, after two weeks(look away Dutto) i thought i had ruined it,after six(look now Dutto) it was one of the best one can beers i had done,the hops were superb and the lager was crisp and amazing when chilled 😉

 

[Leon103]

It will be slower at a lower temp. Leave it a week and then check gravity. I would leave it ferment for at least 3 weeks

 

[RAYDAFFURN]

Yeah was gonna rehydrate but heard some ppl say if temps are no right it can make it worse so just pitched it dry.

No sure on date cans in the bin but only recently bought it, tho that means nothing.

Ok see pic wee update 24hr on

 

[Razor]

Yeah was gonna rehydrate but heard some ppl say if temps are no right it can make it worse so just pitched it dry.



No sure on date cans in the bin but only recently bought it, tho that means nothing.



Ok see pic wee update 24hr on

Looks like that's her starting to go now.


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[RAYDAFFURN]

Yeah I'll get a small peek tomorrow then leave for 3 weeks

 

[Dutto]

Yeah I'll get a small peek tomorrow then leave for 3 weeks

Alternatively, you could leave it for 3 weeks and then peek! :thumb:

 

[RAYDAFFURN]

lol just wanna make sure it's started I'll leave it till morra n see how she looks (just a quick peek!)

 

[RAYDAFFURN]

Ok had a look in tonight and it's a week in but still looks the same??

 

[Razor]

Ok had a look in tonight and it's a week in but still looks the same??

The bubbles mean it's doing its thing. Just mustn't be a very krauseny (is that a word) yeast.


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[JFB]

Ok had a look in tonight and it's a week in but still looks the same??

Have you thought about a sneaky gravity check? I don't know anything about coopers kits but most ale brews should of done most of there fermenting by now.

 

[terrym]

If it's a proper lager yeast it is highly likely to be bottom fermenting so may not develop a krausen like a top fermenting ale yeast, even though its fermenting out as it should. Someone who uses bottom fermenting yeast will have a better view on this.
That said it looks like its going, albeit slowly, so you could take an SG reading as JFB suggested. You will then get your answer. And if its going down seal it up and leave it alone. :thumb:

 

[Sandimas]

It's fine.

Done that one 3 times, the Coopers European has a true lager yeast and at those temps (which are ideal) the ferment will be long and slow. Mine took 3 weeks+ to finish, compared to some ale ferments which can be over in 5-7 days. Don't mess with it, every time you open it you increase the risk of infection - check it after 3 weeks.

 

[MyQul]

Bleedin' leave it alone! The only true measure of what it's doing is by checking its gravity. Do that after two weeks. Next time, if you can't help yourself looking at it, cover the FV with cling film held on with a big elastic band. Then loosely rest the lid on top. That way you can have a look at your brew anytime you feel like without possibly infecting it. I love looking in my FV's. So that's what I do

 

[RAYDAFFURN]

Ok I'll leave it for the 3 weeks and take a reading then