Jamie02173
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- Nov 13, 2020
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I have 3 lagers on the go, the first I fermented for 17 days at 53f and it measured 1.024 from an expexted 1.016, starting at 1.052og. I checked afer 20 days and possibly a fraction off a change and then raised the temperature to 61 for diacetyl rest for 2 days further and no change in og so I placed the fermernter in the fridge to lager as I did not want to damahe the beer.
Is it possible the wort still contains sugars that need to be fermented?
I used 34/70 saflager dried yeast.
Another question would be is could this result from pitching the yeast at a higher temp?
Is it possible the wort still contains sugars that need to be fermented?
I used 34/70 saflager dried yeast.
Another question would be is could this result from pitching the yeast at a higher temp?