Brewed a Czech Pilsner on Friday evening. Made a yeast starter with Wyeast Czech Pils 2278. I will admit I waited far too long to make the starter. I made an 800ml starter about 4 hours before I began brewing so it was about 7 hours old when I pitched it. I also put about 30% of the smack pack into another flask to make a smaller 500 ml starter for a future batch. After 72 hours I do not have any krausen. There are the slightest bubbles on top but I wouldn’t call them “islands” just yet. There was an enormous cold break when I chilled the wort and there is about 3-4 inches of troob at the bottom of my crystal clear hopfully-lager. I got impatient with lack of progress appearance and decided to just rack my next batch onto this yeast cake; so I drained off the spent wort from my second starter and pitched into the fermenter just now. Even the starter had very little activity - no krausen, few bubbles. My only clear indication of active fermentation was that the white ring of yeast flocculated out on the bottom of the flask is definitely bigger than it was 2 days ago. I’m assuming this means that the beer will be fine and that I just don’t have enough experience yet with cold fermentation. This is my first lager and I grew my starters in the same chamber where my beer is fermenting (maybe) now. 52 degrees at the moment.
Is my Pilsner just fine? Or do I need to worry about it and possibly pitch a different lager yeast starter?
Anyone who could shed some light on this would be greatly appreciated.