Lager Kit Fermentation Started?

[Gazzababbo]

Hi guys, I have a quick question regarding a Coopers European Lager Kit I started about 26 hours ago.

I used the yeast that came with the kit and made up as per the instructions. I aerated everything to the point I had a thick foam threatening to spill over the top of the FV. I put the FV in a TC-10 controlled fridge set to 13oc and waited till this morning to check it. There was nothing going on at the top with regard to a foam head of 'yeast stuff' or bubbles but I didn't really expect anything spectacular at 13oc. (too slow at that temp?)

My question is what should I see, if anything with a lager kit, using a lager yeast, at low temperature in such a short time?

The OG was about 1.038/1.040 and was the same this moring.

Apologies if the question is basic but I have read a lot of stuff regarding lager and now I am starting to panic. I am at the point of pitching another batch of yeast that I have started in a sterilised glass jug with cooled boiled water but I am now undecided whether to leave it a few days or to pitch the new yeast.

Any ideas?

[thedeckking]

Does that kit come with a lager yeast?
Most lager kits come with an ale yeast so you can ferment at room temp.

[Gazzababbo]

So the kit says.
"The yeast supplied with Coopers European Lager is a true lager strain."
"Preferred fermentation temperature is 21oc but it can work at temps as low as 13oc."

I chose 13 because I have read comments about good results at low temps.

I have raised the temp in the fridge to 19.5oc but still no action (bubbles, smell, Krausen)

[johnston]

The coopers euro was my first kit I thought I'd cocked it up because it didn't have the famous coopers explosion' Mine was stored at around 18c so I'd think yours would be slower still being that bit cooler.

But faith and patience turned out a very nice brew.

[Gazzababbo]

Thanks Johnston, I'll cross my fingers and keep checking the SG.

[Gazzababbo]

Checked this morning and the SG was down to 1.030 with a significant increase in the krausen although still relatively small (like a thin skin of tiny bubbles as oppose to a thick foam that I was expecting).

This was obviously a slow starter, the low temperature didn't help either. I have set this one to go to the end of fermentation at 16oc and hopefully I could have something drinkable by the end of it.

edit: Had a peek this afternoon and there is a recognisable krausen there now, about 3/4 (three quarter) inch deep. This may help other first timers like myself. I must admit to bricking it when nothing happened for over a day