First lagger yeast beer! is it normal to seen few signs of fermentation after two days (compared to ale yeast)?

I usually make ales, and i decided to make a lagger. My question is, Is it normal that after 2 days there is no real signs of fermentation other than an small layer of what my be foam on the top of the wort. pitched at 20C and still at 20C (room temp) used saflager s-23

Fermentation temperature:
Recommended fermentation temperature: 9C – 15C, ideally 12C.

http://www.brew-winemaking.com/ProductPDF/3701.pdf

No it is not normal to not have an active fermentation after forty-eight hours from pitching. Although lager fermentation is slow as compared to an ale, the primary ferment is still a rigorous one producing a high kareusen. This is especially true with the elevated temperature at which you are fermenting your “Steam Beer or California Common Beer.” That is correct one of the parameters to brewing a Steam Beer is utilizing a lager yeast at ale temperatures. You are at 20C or 68F, which is great for ales but not lagers. The strain you used is known for ester production and the higher fermentation temperature will acerbate this. Generally, a good pitch temperature for lagers is in a range of 45-48F (7-9C). Ideally the slurry you pitch is also at the same temperature so as to prevent temperature shocking of the yeast. After the initial fermentation is underway the brewer may very slowly and cautiously, over several days, drop the temperature (or just let it ferment at the selected temp.). This is done to prevent the shocking of the yeast that would cause it to stop its activity leaving you with a mess of a beer. Once you lose the yeast by shock the beer is left with a high threshold concentration of an intermediate natural fermentation product, called diacetyl. Diacetyl would leave the beer with a sweet butter flavor and aroma. In addition, the beer is high in residual sugars, low in desired natural products of yeast, and a higher pH. Yeah a real mess of a beer. {This is a major reason that lager beers are far more difficult to brew than ales.} But when the fermentation is handled carefully the yeast, after its main energy source is depleted or low, begins to re-uptake the diacetyl and reduce it. This slower very low temperature rest is called “lagering.” This is the reason for lagering a beer and why professional brewers take great pride in producing a clean refreshing lager-it aint easy. The lager/pils beer is left clean and dry.

A lager needs to be clean and of low estery-fruity notes. You may have also open the beer to DMS if the actions to prevent it were not taken. The slower onset of an active fermentation may be the first strike toward DMS in your/this beer. Most DMS is a concern from the malt and hot side practices but its precursors may remain in the bitter wort if not properly accounted for.

*Slurry and bitter wort at the same temperature at pitching.

*Control the fermentation temperature.
**Agitate the fermenting beer for the first 6-10 hours after pitching. {Every Hour}

*Allow time for the yeast to do its thing (3-6 weeks).

For this beer pitch an active yeast slurry, if you have it.

Good luck and keep up the faith.

**FYI
You may wish to research information on slow and sluggish fermentations. Key points being causes and effects.

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