A small Problem, but advice would be nice.

[berryman]

I brewed a Oktoberfest late Sat. afternoon, pitched Wyeast 2633 at around 66 deg, and have the fermenter at my basement temp around 68 deg. My plan was when I started to see some good activity I would move it to the cooler and bring it down to the temp I planned on fermenting at. Well still nothing tonight. I got the yeast Wed. mail order and I had the icepack shipping option, when it arrived the ice bag was warm, I stuck a therm. in it and it was in the 70's and then put it in the fridge. I took it out of the fridg. Friday at around 4:00 pm, about 10:30 Fri. night I smacked it and it appeared to have swollen but not like I usually see them do.
Now my question Should I wait just a little longer or should I re-pitch, and all I have on-hand would be us-05 or Nottingham and would have to do it as an Ale and not get exactly what I'm looking for, but probably a good drinking beer?

[RickS]

I would complain to the place that I ordered the yeast from. They should replace it.

[berryman]

I would complain to the place that I ordered the yeast from. They should replace it.

Yes I will and they are very good about it, (Midwest Supplies) I'm just trying to think up something quick in the meantime to get the beer going and save it.........

[RickS]

Do you think that the yeast started to work in the pack? I would give it another 24 hours.

[berryman]

Do you think that the yeast started to work in the pack? I would give it another 24 hours.

Yes, I plan on waiting until tomorrow when I come home from work.

[braukasper]

I have had smac pacs of lager yeast take 3 - 5 days to infalte. When ever using lager yeast you should do a step up starter. Also lager yeasts work slower

[Dawg LB Steve]

I used Notty in my Oktoberfestiv-Ale last Sunday, my two cents.

[berryman]

I have had smac pacs of lager yeast take 3 - 5 days to infalte. Also lager yeasts work slower

TY you gave me hope, will be 3 days tomorrow night.

[berryman]

I used Notty in my Oktoberfestiv-Ale last Sunday, my two cents.

And you should have a real good beer with that, if my deal doesn't work with the Wyeast, that's what I will most likely do.

[BigPapaG]

Several things Don...

1.) Wait up to 72 hours for signs of life

2.) If you pitched one smack pack into 5 gallons, you underpitched by 50%... need twice as much liquid lager yeast than ales... Should be ok though due to # 3 below...

3.) If number two is true, then the yeast are still in the multiplying phase and have not started fermenting... See #1 above

[berryman]

Several things Don...

1.) Wait up to 72 hours for signs of life

2.) If you pitched one smack pack into 5 gallons, you underpitched by 50%... need twice as much liquid lager yeast than ales... Should be ok though due to # 3 below...

3.) If number two is true, then the yeast are still in the multiplying phase and have not started fermenting... See #1 above

Damm, I done learned something everyday by coming on here...

[braukasper]

most lagers these days I start with 2 smac pacs for a 5000ml starter. I use this calculator to build my starters

[BigPapaG]

most lagers these days I start with 2 smac pacs for a 5000ml starter. I use this calculator to build my starters

This is a good method. I use Screwys calculator from time to time as a sanity check.

However, I often wing it, using one ale smackpack per 5 gallons if my OG is 1.050 or less.

Two if it's a bigger beer.

I generally double all of that for lagers.

So, if I happen to not be making a starter, and it's a lager, and my OG os 1.065 for example...

I would err on the side of caution and throw in four smackpacks.

Sometimes, like with some Belgians, I actually want to use less to stress the yeast into producing more esters and phenols.

I depends on what you are trying to achieve, but for most styles, pitching an adequate amount of yeast produces a cleaner end result with less off flavors.

[Kealia]

Throw me into the camps of:

1) Definitely need more yeast next time (underpitched)
2) Give it 72 hours or more since this is a lager yeast
3) 70 isn't "horrible" for the yeast temp - I'm sure they are at work right now multiplying

Give this one extra time to ferment and plan on a good D-rest to clean up what's left over from the (likely) stressed yeast

Cheers.

[berryman]

Thanks guys for the advice and encouragement. Things are back on schedule.