Lager slow start

[Magnew]

I'm doing my first Lager. A pilsner. I didn't make a starter (perhaps I should have). I'm following the recipe directions which recommend starting fermentation at 60-65 degrees and then moving it to a cooler area. I've got it in the coolest part of the house outside the basement and it's around 65. I will move it to the basement which is a constant 50-55. It has been a day since I pitched and I see only tiny little patches of bubbles on top. This tells me that fermentation has started, but should it be this slow? I'm used to ales. Within 24 hours I have rip-roaring action.

[Stodbrew]

My experience with lagers is that they generally start very slowly. They also won't ferment as vigorously as ales. It sounds as if everything is going the way it's supposed to. I wouldn't worry too much about it.


Cheers!

Steve

[Magnew]

Thanks. That's kind of what I thought, but there is always that doubt...