I think I started lagering too soon. Help

[flananuts]

So I pressure ferment and usually have no issues with stuck fermentations but here I am with one. I started dropping temperature on a wyeast Bavarian black lager yeast at 1.025-6 from 48 down to 36 one day per degree. I pulled a sample one week later, debased the sample and no movement. I then turned off my fridge and let the temp rise which went up to 62 pretty quickly. I think it came down a bit but not sure. My question is if it is stuck at 1.024ish can I pull a yeast sample, build a starter and pitch krausen beer to finish the beer which need to drop one more point?

Thanks.

 

[nebben]

Are you wondering why it didn't keep falling beyond 25 points after you cooled it to 36? It won't keep going when you chill it that much. I usually do a d rest after my lager fermentations just to be sure that the yeast is done and that it will clean things up. You might want to try rousing the yeast a little and warming it up to 60F or so for a few days, then resume lagering

What recipe did you use?

 

[avidhomebrewer]

I agree with nebben. I do a d-rest at around 60 for a few days after about 80% of the fermentation is complete, based on gravity readings.

 

[flananuts]

Thanks. I usually just leave the, at 48 and they ferment out clean without the d Rest. It's my recipe based on a schwarzbier style with a Bavarian lager yeast. I've brewed this a few times.
Hopville . "Dark Side of the Force Lager" Schwarzbier (Black Beer) Recipe

 

[nebben]

How much yeast did you pitch initially? What about mashing style/temps/times?

If it is something you've done in the past, assuming all other things being equal, I would lean towards the yeast being the problem.

 

[flananuts]

I pitched a huge starter, mash temp was 151, and the only difference this time was I started temp drop before my FG was reached. I'm confident the temp rise will fix this. Thanks for your inputs.

 

[flananuts]

So I ramped it up to try and finish this beer off but unfortunately it never dried out to the target 1.015. So it's in the kegerator and it tastes great, just a touch sweeter than planned. I'm wondering if I ended up converting more unfermentables than planned. The yeast was recycled from a previous lager that I created the starter from.