When it Done, it's Done...Is My Lager Done?

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Brew Haus

Brew Haus

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So I pitched my Maibock last Friday around midnight, slowly raised my temp to 50 degrees in the first 48 hours and fermentation slowed by Wednesday a.m. I did a diacetyl rest at 60 degrees for the past couple days for safety. After some immediate activity, the airlock has stopped altogether within a day. I hit my 1.012 FG when I checked this morning. (OG was 1.071.) Now I'm guessing I'll move onto the lagering phase?

All of this within 7 days? Isn't that quick for a lager?

I used WLP833 from a 2.5 gallon starter. This is my first lager...
 
Brew Haus said:
So I pitched my Maibock last Friday around midnight, slowly raised my temp to 50 degrees in the first 48 hours and fermentation slowed by Wednesday a.m. I did a diacetyl rest at 60 degrees for the past couple days for safety. After some immediate activity, the airlock has stopped altogether within a day. I hit my 1.012 FG when I checked this morning. (OG was 1.071.) Now I'm guessing I'll move onto the lagering phase?

All of this within 7 days? Isn't that quick for a lager?

I used WLP833 from a 2.5 gallon starter. This is my first lager...
Click to expand...

Yeah, it's a bit quick, but yeasties work on their own schedule, not yours.

IIWY, I'd slowly bring the temp down to the upper 30's (F) and leave there for another week. This will minimize the amount of yeast that gets transferred to your bright tank. Then transfer to bright and lager for however long you can.
 
Good advice from Evan above. My lagers usually start their Drest between day 4 and 6. I pitch lots of yeast too, but 2.5 gallon starter? Maybe you meant quart or liter?

Sounds tasty either way.
 

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