user 78027
Well-Known Member
- Joined
- Apr 15, 2011
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- 274
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I made an Irish Red Lager last friday 8/9 and followed the advise of the LHBS for how to handle the yeast. I used Czech Pils wyeast 2278. I started it at 65F and when the activity started I lowered the temperature to 50F. The temperature range for the yeast is 50 to 58 and it fermented for a couple of days and then slowed to a snails pace. I took a gravity reading this morning and it was at 1.030. OG for the beer was 1.051. So I aerated it some more, and put it back. My thought was that I filled my carboy more then usual so maybe when I aerated it the first time it was insufficient. It still tastes good, so I think I am still in business. Any suggestions would be appreciated.
I forgot to mention that I make 2.5 gallon batches.
Thanks
I forgot to mention that I make 2.5 gallon batches.
Thanks