Honey wheat

[bwarbiany]

I've always been a fan of the "pitch at low temp and let it rise" method... I also generally ferment at the lower end of the yeast's range to keep it clean. I do tend to use higher pitching rates (3-4 packs dry yeast per 10 gallons, depending on OG), but that combined with lower temps gives me lag time typically between 18 and 30 hours. A bit longer for lagers, maybe up to 48 hours (and I like to pitch between 43-45 degrees and ferment at 49 for lagers). I ferment in a Sanke keg, so all I can go by is bubble activity, not visible krausen.

The only significant time I've had something different is when I did my Oktoberfest using Mangrove Jack's M84 Bavarian Lager yeast. Even with a high pitch rate (it was either 4 or 5 packs for 10 gallons), I had a nearly 96-hour lag. That was ridiculous. That beer came out okay, but not as good as lagers I've done with SafLager W-34/70.

But yeah, I agree that if you have activity in less than 12 hours, it's probably too warm. Your batch seems to be coming along exactly as I'd expect.

[BrewMasterBrad]

Sorry to get in on this so late, but I don't think I can add more than you guys have already said. You guys rock and I am truly amazed at the vast amount of knowledge and skill we have as a club.