BeerBorg

FedoraDave wrote:Okay, it's fine. Jeez, I'm such a worry-wart wort.

I'm also less familiar with lagers in general, and this yeast. It's churning away, and has a full krausen, and all is right with the world.

There, fixed that for you.

You've done it right Dave, pitch low and allow to rise. This gives the best chance of having no off flavors that really need to be cleaned up with the D-rest. And you're right to worry a little. Sometimes it's hard for our brains to switch gears from ales to lagers.

I did a 2-liter starter, the same as I usually do when I use liquid yeast. Got it going on a Thursday evening, but it didn't start showing activity until late Friday night, and by Saturday morning, it was going great guns. It was in the living area of the house, so high 60s/low 70s. Left it going until Sunday morning, when I set it aside to let some of the yeast settle, since I wanted to decant at least half the liquid before pitching. Pitched at 54 degrees, where it's stayed all this time.

This must have just been a slow-starting yeast. I'm not concerned about it anymore; it's working, and even if it's a little slower than it might be, I'm taking it as a good sign that this will be a clean, non-diacetyl lager.