What is lag time in fermentation?

Lag time is the period between pitching yeast and visible signs of fermentation (airlock activity, krausen formation). During this phase, yeast is absorbing oxygen, synthesising sterols and lipids, and beginning to reproduce. It typically lasts 4-24 hours for ales.

How long is too long for lag time?

Lag times under 24 hours are generally safe. Beyond 24 hours, the risk of bacterial contamination increases significantly because the wort sits unprotected without the low pH and alcohol that active fermentation provides. If you see no activity after 36 hours, consider repitching.

How can I reduce lag time?

Use adequate pitch rates (0.75-1.0 million cells/mL/°P for ales, 1.5 for lagers). Ensure good oxygenation — shake for 5 minutes or use pure O2. Use fresh yeast with high viability. Pitch at the correct fermentation temperature. Make a yeast starter for liquid yeast.

Does oxygenation really matter?

Yes. Yeast needs oxygen in the lag phase to build cell membranes for reproduction. Pure O2 injection for 60 seconds provides ~8-10 ppm dissolved oxygen. Vigorous shaking provides ~8 ppm. Without oxygenation, lag time increases and yeast health suffers.

What is a normal lag time?

A healthy pitch at proper temperature should show visible fermentation activity within 12-24 hours. Lag times up to 36 hours are acceptable but not ideal. Beyond 48 hours, there may be a problem with yeast health, pitch rate, oxygen levels, or temperature.

BrewCalcs

Lag Time Calculator

Estimate yeast lag time based on pitch rate, temperature and viability.

Pitch Rate

0.75 for ales, 1.5 for lagers

Fermentation Temperature

Original Gravity (OG)

Yeast Viability

Estimate from production date

Oxygenation Method

How We Calculate This

Lag Time Estimation

The calculator starts with a base lag time of 8 hours under ideal conditions and adjusts using multipliers for each factor:

Pitch Rate Factor = 0.75 / actual pitch rate (lower pitch = longer lag).

Temperature Factor = 20 / actual °C (colder = longer lag).

Viability Factor = 95 / actual viability % (older yeast = longer lag).

Oxygenation Factor = 0.7 for pure O2, 1.0 for shaking, 1.5 for no oxygenation.

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.