Yeast question

[bmcmahan]

Yesterday I brewed my first all-grain (and Lager) an Oktoberfest, OG was 1.061. I pitched 2 wyeast munich activator packs. Of course I though this would be enough yeast w/o a starter, but I dont think it is. I know its only been 24 hours and lager takes longer for fermentation to start, but should I add another pack of Wyeast or just hit it with a pack of S-23 dry. The current temp is at 56. I now know that I need to make a starter when using liquid yeast, but any suggestions. Should I just relax or add yeast?

[Steve-O]

Did you oxygenate well? If not its not to late. Regardless I would warm up to 60 to 65f until you see some activity and then cool back down. This is not ideal, but get it going quicker.

[HopHead]

Yeah, what Steve-o said. Even though you are doing a larger you want to start the fermentation at a warmer temp. Then after it starts,bring it down a few degrees per day until you get to your final fermentation temp