one_eye wrote:I'm not sure what significant activity looks like on a lager (this is my first), there was some activity in the air lock and the kraeusen was in the pictures. The activity has been far more significant since I started shaking it up once a day though (and not just after the shake).
During the primary fermentation you want to have enough activity to whirl the wort around. You can see bits of tub going in circles in there. This will actually help keeping the yeast in suspension during the fermentation.
If your gravity hasn't gone down to much yet, you could also aerate again to get some more yeast growth. At that point there is not to much to be oxidized and the yeast will absorb it very soon anyway.
Kai
