MNcoldbreak
New Member
- Joined
- Oct 31, 2019
- Messages
- 4
- Reaction score
- 0
Does it sound like I am good or should I add some more yeast?
I have been brewing for about a year. I finally got a 5 cu ft freezer chest (nicely fits a 6.5 gallon carboy or 2 kegs and a 5 lb CO2 tank) so decided to try a lager.
I am making a traditional bock with an estimated OG of 1.066 and an estimated FG of 1.017 for a 5 gallon batch.
My actual measured OG was 1.061 and just transferred to my lager vessel at a corrected gravity of 1.017 (using a refractometer). Since my OG was 5 points lower should I assume my FG should also be 5 points lower considering no change in yeast attenuation? If so, would it be a bad idea to add another packet of yeast now? I would think if I did this I would have to again transfer it before a two month lager exposing it to more oxygen and possible contamination which sounds like a bad idea...
I used Wyeast 2206 Bavarian Lager and followed beersmith recommendation for a stepped starter with a 1 liter and then 2 liter starter.
I fermented 2 weeks at 50 degrees until I was at a corrected gravity of 1.020 and then did 3 days at 60 degrees for diacetyl rest (No butter taste so probably didn't need it). After the D rest I was at 1.017. I then dropped to lager temperature over 5 days and am still at 1.017. The bock is perhaps slightly sweet, but I may be bias because I tasted it after seeing the gravity reading.
I have been brewing for about a year. I finally got a 5 cu ft freezer chest (nicely fits a 6.5 gallon carboy or 2 kegs and a 5 lb CO2 tank) so decided to try a lager.
I am making a traditional bock with an estimated OG of 1.066 and an estimated FG of 1.017 for a 5 gallon batch.
My actual measured OG was 1.061 and just transferred to my lager vessel at a corrected gravity of 1.017 (using a refractometer). Since my OG was 5 points lower should I assume my FG should also be 5 points lower considering no change in yeast attenuation? If so, would it be a bad idea to add another packet of yeast now? I would think if I did this I would have to again transfer it before a two month lager exposing it to more oxygen and possible contamination which sounds like a bad idea...
I used Wyeast 2206 Bavarian Lager and followed beersmith recommendation for a stepped starter with a 1 liter and then 2 liter starter.
I fermented 2 weeks at 50 degrees until I was at a corrected gravity of 1.020 and then did 3 days at 60 degrees for diacetyl rest (No butter taste so probably didn't need it). After the D rest I was at 1.017. I then dropped to lager temperature over 5 days and am still at 1.017. The bock is perhaps slightly sweet, but I may be bias because I tasted it after seeing the gravity reading.