Hey everyone. I'm sure there are plenty of posts about this, but I thought I'd throw it out to the community for advice/suggestions.
I brewed JZ's bohemian pilsner, brew day went great, ended up with OG of 1.056. Chilled wort to 44 degrees, pitched a nice big starter of WLP800, and slowly brought temp up to 50 over the next few days. Had nice fermentation start, etc. All looks good.
Well, I took a sample today, and although there is still obvious signs of fermentation activity (airlocks are "up," and it does bubble every 10 seconds or so) I am only down to 1.030. (I checked last week, and it was at 1.032, week before that 1.038) So it dropped from 1.056 to 1.038 the first week or so, now it seems to be crawling. I brewed this last year, and it did take awhile, but was much faster.
So anyhow, should I just RDWHAHB? Or Is there something I should be doing? Is yeast "repitching" advised with lagers?
Thanks for reading and replying.
I brewed JZ's bohemian pilsner, brew day went great, ended up with OG of 1.056. Chilled wort to 44 degrees, pitched a nice big starter of WLP800, and slowly brought temp up to 50 over the next few days. Had nice fermentation start, etc. All looks good.
Well, I took a sample today, and although there is still obvious signs of fermentation activity (airlocks are "up," and it does bubble every 10 seconds or so) I am only down to 1.030. (I checked last week, and it was at 1.032, week before that 1.038) So it dropped from 1.056 to 1.038 the first week or so, now it seems to be crawling. I brewed this last year, and it did take awhile, but was much faster.
So anyhow, should I just RDWHAHB? Or Is there something I should be doing? Is yeast "repitching" advised with lagers?
Thanks for reading and replying.