[twotownguy]

Here's a good one.

I started a batch of pilsener about 10 days ago. All was well, until I pitched the Wyeast liquid pilsener lager yeast into the primary fermenter. Note - my previous experience with Wyeast was good.

The yeast starter they provide in the package "exploded" properly, but the package didn't inflate. It was a Sunday night, I was leaving for 10 days, so I went ahead with my package dated June 27th (it was refrigerated when I purchased it). I kept the primary just below 70 degrees overnight, but saw nothing doing in the morning. Perhaps foolishly I moved the fermenter to the refrigerator to lager the wort at "proper" temperatures.

I have since returned to a non-fermented batch of wort, and the SG reading has gone up by .010 to 1.060. I moved it back to a warmer environment, and this morning there is a small layer of accumulating foam on top (within 12 hours).

Do I salvage this batch or resign myself to the fact that it might become sludge anyway?

[BierNewbie]

It'll be beer in the end. Let it finish. I'd say you just didn't give it time to start before the big chill. If it's fermenting now you should let it be beer. It really wants to you know.

[twotownguy]

Thanks for the sound advice. It's really cookin' now, bubbles every 10 seconds. I did a little more reading and learned that when lagering, at least in the primary fermentation stage, the temp should be around 55-60. The colder stuff is for the secondary stage. True?

[rosace]

Though smack packs and vials of yeasts state that they have significant amounts of yeast to start 5 gallons of wort,, Its been my experience that a starter should be made to increase cell counts that will shorten your lag time.. and ultimately make your better better from not stressing the yeast out Especially with lager yeast.. unless dry yeast is used..
Heres a couple links that should help for future brewss.. I highly recommend them...
Yeast Starters
Proper Yeast Pitching Rates

Cheers& Beers!!

[BierNewbie]

The best all-around resource on the net is Palmers How to Brew. Rosace is correct. Large starters will improve yeast performance (especially for lagers).

[twotownguy]

Thanks for opening up some doors to the information vault. Nothing like this is discussed in any beer book I've read, and it may be the one thing that makes a difference.

[rosace]

For sure John Palmers how to brew is the best info on the net... when it doubt break it out..

[hevimees]

Originally Posted by twotownguy

Thanks for the sound advice. It's really cookin' now, bubbles every 10 seconds. I did a little more reading and learned that when lagering, at least in the primary fermentation stage, the temp should be around 55-60. The colder stuff is for the secondary stage. True?

True. Lagering means storing, and even though the lagering must be done in cold temperatures, the primary fermentation happens at warmer temperatures.