av tommysalo » tis jan 29, 2013 0:09
Läste detta på HBF:
Originally Posted by slackerlack
This is my first lager attempt, and I need some guidance. My instructions say to ferment for two weeks at 55 degrees using 2308 wyeast. I pitched the yeast at 70 degrees as instructed by a fellow brewer. Within a few hours, it started fermentation. After 24 hours, I dropped it down to 65 degrees. Another 24 hours later I moved it to 60 degrees. Then all fermentation halted completely.
Do I need to move it back to 70 degrees and throw a new batch of wyeast in there?
Why did the yeast stop fermenting after it got down to 60 when this is supposed to ferment at 55 for two weeks, then 35 for 8 weeks?
Any help will be appreciated.
At 70 degrees, the fermentation could have been completely done before you got down to the desired fermentation temperatures. If it spent 48 hours fermenting at such a warm temeprature, I'm betting it's done.
Because it take a LONG time for 5 gallons of fermenting beer to drop temperature, and the fermentation can be over before you actually get to 50 degrees, it's generally a bad idea to pitch a yeast 20 degrees too warm. I don't do it for ales, and I don't do it for lagers. Think of it this way- say you pitched an ale at 85 degrees, then lowered the temperature 48 hours later. As you know, the yeast go crazy at warmer temperatures and will go nuts. The bulk of the fermentation would be done before you hit the desired temperature. I think that's what happened here.
Pitching too warm is a "fix" for underpitching yeast, as yeast will reproduce faster at higher temperatures. It's not the best technique for making a clean tasting lager.
I bet if you check the SG, you'll discover that you're within a couple of points of your FG.
Är det möjligt att min lager redan är färdigjäst pga att den var ett dygn i rumstemperatur? Verkar som den med största sannolikhet kommer att smaka märkligt isåfall...
Martin
Läste detta på HBF:
Originally Posted by slackerlack
This is my first lager attempt, and I need some guidance. My instructions say to ferment for two weeks at 55 degrees using 2308 wyeast. I pitched the yeast at 70 degrees as instructed by a fellow brewer. Within a few hours, it started fermentation. After 24 hours, I dropped it down to 65 degrees. Another 24 hours later I moved it to 60 degrees. Then all fermentation halted completely.
Do I need to move it back to 70 degrees and throw a new batch of wyeast in there?
Why did the yeast stop fermenting after it got down to 60 when this is supposed to ferment at 55 for two weeks, then 35 for 8 weeks?
Any help will be appreciated.
At 70 degrees, the fermentation could have been completely done before you got down to the desired fermentation temperatures. If it spent 48 hours fermenting at such a warm temeprature, I'm betting it's done.
Because it take a LONG time for 5 gallons of fermenting beer to drop temperature, and the fermentation can be over before you actually get to 50 degrees, it's generally a bad idea to pitch a yeast 20 degrees too warm. I don't do it for ales, and I don't do it for lagers. Think of it this way- say you pitched an ale at 85 degrees, then lowered the temperature 48 hours later. As you know, the yeast go crazy at warmer temperatures and will go nuts. The bulk of the fermentation would be done before you hit the desired temperature. I think that's what happened here.
Pitching too warm is a "fix" for underpitching yeast, as yeast will reproduce faster at higher temperatures. It's not the best technique for making a clean tasting lager.
I bet if you check the SG, you'll discover that you're within a couple of points of your FG.
[b]Är det möjligt att min lager redan är färdigjäst pga att den var ett dygn i rumstemperatur?[/b] Verkar som den med största sannolikhet kommer att smaka märkligt isåfall...
Martin