Lager fermentation failed to start

I just want to state that I have had the distinct pleasure to drink a number (four?) of different lagers brewed by Jim (@premierpro) and all of those beers were of very, very high quality. They were brewed true to style with no perceptible off-flavors. There were no perceptible esters as one specific example.

Cheers!

 

With a yeast like 34/70 you can do this, I think. I am a low and slow, well not so slow, guy for my lagers.

 

Do you have another use for the yeast starter?

Cheers!

 

I have no personal experience here; I have never 'saved' a starter.

Hopefully some other BA who has done this will chime in with advice here.

As I see it you have three options if your beer starts having signs of fermentation:

• Just add your stater to this batch
• Dump your starter down the drain
• 'Save' your starter for another batch

Cheers!

 

I would still pitch it. Remember, you have seriously underpitched . . . expect some consequences from that. If you do have airlock activity there would be nothing wrong with saving half of the starter and pitching half. I regularly do this (start more than I need) to have "fresh" yeast to store for the next brew day. The new yeast will still have to go through their own adaptive phase . . . expect about 18 hours for it to take off.

 

Note to self: Brew lager as usual next winter and then supplement with 2nd starter/3rd dry sachet 5 days later. (I think your beer is going to turn out just fine)

 

How'd it work out?

 

I agree there isn't much of a different in that range. My fermentation profile for lagers is to pitch at 50°F and ferment for 5 days then raise the temperature to 54°F for a week and then bring it up to 65°F for two weeks to ensure complete fermentation and a more than sufficient diacetyl rest. This method has resulted in some very clean beers, including the the German Pils I have on tap right now. Not really any malt or over the top hops to hide behind in that recipe either.