w34/70...wet or dry

[ilovechocolate2002]

first time i have used this yeast...used 2 packs in a starter(had to warm it up to get it to go)
then pitched at 20 and slowly brought down to 15...after 2 days it stopped almost, so i tried 18 and away
it finally went..what is going on?(apologies if this is the hundredth time for this query)

[brew.exe]

Welcome to the forum

When you start to cool it down, the yeast is going to slow down as well. I would say that it was just slowing down. I would bring the temp back down slowly.

How did you make your starter?

This yeast should just be rehydrated in water, the ratio I think is 1:10
When the manufacturer dried the yeast it was at it’s peak, and making a starter is not recommended.

[Kevnlis]

If you used 2 packs, you should have pitched at 12C. Rehydrate with half a cup of cooled boiled water and pitch as soon as activity shows. It will take at least 2 weeks, and you may see very little activity, but that is a good sign!

[rwh]

Yes, you have frigged with the temp too much and you'll notice that in the final flavour profile, but never mind, it'll be drinkable and you can do the right thing next time. You should have pitched the two sachets directly into the wort, and you should have maintained it at your primary temperature throughout; say 10 degrees or whatever. Just pitch the yeast, put the lid on, set the temperature and forget about it. A good lager is all about patience... if you're used to brewing ales, you're used to it firing up immediately, but for a lager the lag phase is much longer, and that's ok. You just need to relax and have a homebrew. Really.

[ilovechocolate2002]

tnx for help...i re-hydrated with water , then added ldme that had been boiled +nutrient
looks like it mite be better dry.(used no dextrose in recipe either...dunno if that matters)
used to do lagers years ago with goldrush pilsener +supplied yeast and they took up to a month to ferment, but they started ok
this brew was using 2.7 kg ldme+