yeasting..?

Pull it out of the fridge and wait until you see signs of active fermentation, then put it back in the fridge and slowly lower the temp until you reach your target. You can shock your yeast by pitching it and then immediately dropping the temp.

See John Palmer's site for more info:

Sounds like underpitching combined with lack of aeration. Is the yeast really a lager yeast? If aso the temp. is OK. If not, then it's too cool for an ale yeast to work effectively. I ask because a lot of "lager" kits actually come with ale yeast. In the future, pitch 2 packs of dry yeast, especially for lagers. And aerate the crap out of the wort after pitching, but before fermentation starts.!

--------->Denny

Tnx for info Denny, it's a WYEAST 2042 Danish, that would work right? Marty

What does that look like?

I did that.. :) without knowing.. Marty

Yep, great yeast, I love it, but don't fall for just pitching it...make a starter, a BIG one, then aerate the crap out of it. ---------->Denny

:Pull it out of the fridge and wait until you see signs of active :fermentation, then put it back in the fridge and slowly lower the temp :until you reach your target. You can shock your yeast by pitching it :and then immediately dropping the temp.

What is 'pitching'.

Pitching is adding the yeast to the wort.

------->Denny

:> :Pull it out of the fridge and wait until you see signs of active :> :fermentation, then put it back in the fridge and slowly lower the temp :> :until you reach your target. You can shock your yeast by pitching it :> :and then immediately dropping the temp. :>

:> What is 'pitching'. : :Pitching is adding the yeast to the wort. :

So why not just say add the yeast then ?

: ------->Denny :-- :Life begins at 60 - 1.060, that is. : :Reply to denny_at_projectoneaudio_dot_com

Same reason we don't say....he threw the ball past the batter in area that the batter should have been able to hit it and if it happens two more times the batter will have to go sit down? :-) ziggy

Looks like somethings happening now, foam on top, and small bubbles rising to top, that's the way it's supposted to be right? What's next ? How long should I leave it like this? And when does the beer get 'clear'? It's still very blurry.. Is there any website describing this process very detailed, with pictures? To me it seems this is the trickest part of the brewing process, right? Tnx, Marty

Yep..sounds good

It will clear eventually...lagers take a long time to ferment and condition because of the low fermentation temp. It might very well take

2 weeks in primary, 2 weeks in secondary, and several months of lagering at 35-40F.

www.howtobrew is a good one, but I can't recall any lager specific pictures there

Well, you just need to be patient and it'll take care of itself.

----------->Denny

Patient? That's gonne be tough.. ;-) Tnx for you help Denny! Marty