Stir Plate - Fermentation Start

Did you see bubbles coming up? Some lager yeasts don't have much krausen on the first pitch in the starter - you did not say which one. Turn it off and see if you get a white layer that settles out.

 

That looks like a very small starter. Even with a more average sized starter (ie ~1.5L) it can ferment out very quickly while you aren't looking. With one the size you've got there (750ml?) it could happen in no time. My guess is it's done.

 

You need to step that up a few more time to have enough for 5 gallons of lager. You may see more going on in the later steps.

mrmalty.com, or this one for multiple steps.
http://www.yeastcalc.com/index.html

 

What's the ambient temperature ? if its to cold the yeast will get sluggish

 

You already have a sanitized container you can add more wort to. You can even decant off the yeast once it has settled out.

Remember that lager yeasts will do fine in the 50F range. If he is doing that starter at room temperature, that is fine for making starters of lager yeast. 60F should be OK for lager yeast, but it might take a little longer. I have some in the basement at about 62-63F and they have finished. Now have 2 4 liter starters to pitch for a Pilsner.

 

You need 404 billion cells from yeastcalc. Assuming a very fresh package, and it looks like you have 0.5 liter already, so that gives you 164 billion cells. Let those flocc out, pour off the liquid, and add it to 2 L and you will have ~412 billion when done with the 2L starter. Looks like the flask is 2 L.

The liquid can be poured off and fresh put in for the second step.

 

Clearly we are talking lager yeast here, but the initial stage of starting the yeast is around 70 F, after pitching the yeast you need to keep the right yeast strain temp.

 

How big is your batch, not familiar with beersmith, but most calculators have a drop down for ale, hybrid, lager yeast. You need a bunch for a lager. My yeast calc was for 5.5 gallons, 1.055 OG, lager yeast and a stir plate.

 

I will start the yeast in around 70F

 

Yes, one can then crash the yeast in the fridge, then pitch the cold yeast into 45F wort. That is the way I do it, with good success for lagers. I have been brewing lagers for a long time and brew a lot of them.

 

I have very little experience with lagers, but good wake up call involves worm environment.