Hotmamma
Member
Hoping someone has a solution. I have brewed lagers in the past without problem, so this has me and my son stumped. We are geographically separate and use separate equipment but we are both having the same problem getting our larger yeast to complete fermentation.
I started an OktoberFest, pitched a strong fermenting starter and fermented at 50 degrees F for three weeks. At week one fermentation was perking along. Took it out for a diacetyl rest after 3 weeks and checked the gravity, which was 1.038 OG was 1.057. Not too worried, but all other lagers ferment out to close to completion by this time. After a week of 60-70 degree temps no fermentation occurred and gravity remained at 1.038. Pitched a second batch of lager yeast starter along with nutrient and it promptly settled to the bottom with no fermentation. Only thing I possibly did different was a longer boil time to reduce volume before I added hops. I am now considering adding a champagne yeast to see if I can get it to complete fermentation. Any thoughts or suggestions would be greatly appreciated.
I started an OktoberFest, pitched a strong fermenting starter and fermented at 50 degrees F for three weeks. At week one fermentation was perking along. Took it out for a diacetyl rest after 3 weeks and checked the gravity, which was 1.038 OG was 1.057. Not too worried, but all other lagers ferment out to close to completion by this time. After a week of 60-70 degree temps no fermentation occurred and gravity remained at 1.038. Pitched a second batch of lager yeast starter along with nutrient and it promptly settled to the bottom with no fermentation. Only thing I possibly did different was a longer boil time to reduce volume before I added hops. I am now considering adding a champagne yeast to see if I can get it to complete fermentation. Any thoughts or suggestions would be greatly appreciated.