Lager problem

[Mnbeerman]

I am doing my first lager it is an Oktoberfest from northern brewer. It is an extract kit. I pitched yeast 5 days ago and I was having a problem with my air lock sucking water in so yesterday I pitched a different lager yeast hoping that it would start fermenting it has now been 24 hours since I pitched the second yeast and I still haven't seen any real fermentation. Any suggestions or advise would be great thank you.

[Fugglupagus]

Not a clue. All I have are random thoughts:

I've done this a couple times by pushing down on the lid of a plastic fermentation bucket. In fact, I have reason to believe it's possible to shoot fluid out of the air lock before sucking the rest of said fluid into the fermentor. Any chance you have a cat or a kid who likes to play with your stuff?

Any chance you're putting too much water in the air lock?

Not sure what could create a negative pressure inside the fermentor other than maybe a leak or a really wild temperature drop. Are you sure the water is being sucked in and not blown out??

What kind of fermenter are you using? Are you using a 3 piece air lock or an S shaped bubbler? Is your fermenter in a fridge, basement, shed, den of inequity, etc? When you added the second pitch of yeast, did it look or smell like any fermentation had occured? Did it smell funky?

FWIW, I like to fill my air locks with no rinse sanitizer instead of my untrustworthy tap water just in case something like this happens. Or in case I have a bout of retardation and/or inebriation.

[EagleDude]

1) are you sure you put wort in the bucket?
2) is the temp dropping dramatically?
3) (and the only real answer) check for leaks in the bucket/carboy and check your gravity ... a gravity reading will be definitive on if fermentation is occurring.

[Mnbeerman]

I am using a three piece air lock with a glass carboy for my primary fermentation vessel. I pitched more yeast and finally after a week it started to ferment and has been going strong for over a week now. My basement was at 56 degrees and I had my wort at 58 degrees before I pitched the yeast and placing it down stairs. I was and still am confused on why it was having a negative suction because the temps where so close. Thank you guys for the input. I am anxious to see how it ends up in three months.