General Category > Yeast and Fermentation

Concern about lagering.

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benjammin:
This is my first time brewing a lager. I originally was going to just lager it during my secondary fermentation but after I pitched the yeast at 67 degrees I decided that I would lager it at 42-44 degrees for both the first and secondary. I pitched the yeast Saturday night and I've been checking up on it for the past few days and I've noticed that there is only a thin layer of kraeusen. I'm worried that I pitched my yeast at the wrong temperature. Should I add another packet of lager yeast now that its at the correct temperature or just give the present yeast time to work?

blatz:
wait, you're PRIMARYing at 42-44df?  that's too cold if so, man.

bluesman:
+1

What is the beer your making. Your typical lager will be pitched and fermented around 50F.

denny:
And not only are you fermenting too cold, you pitched the yeast too warm, IMO.

bo_gator:
What yeast and how much did you pitch when you pitched?

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