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Old 03-23-2007, 06:28 PM   #1
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Default Help with Lager Fermentation

Hello all I have a question. I have had this Munic Dunkel in secondary for atleast 2 weeks at approx 54 degrees. I was sure it was ready to bottle. So this morning I brought it into my kitchen which it approx 68 degrees and I come home and it is fermenting again the air lock is moving. What do I do? Thanks for the help!!

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Old 03-23-2007, 06:35 PM   #2
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Additional information would be helpful here. what was the OG? What temps did it ferment out at? What is your terminal gravity? What yeast did you use, and what is the recommended fermentation temperature range?

At any rate, you should probably get it bottled. The upside is it sounds like you have unknowingly done a diacetyl rest. Get that stuff in bottles.

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Old 03-23-2007, 07:12 PM   #3
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take a look at this: http://www.homebrewtalk.com/wiki/ind...menting_Lagers

I may be to much information at first, but maye you can find the anwser there.

And yes, take a gravity reading. It could also be that the rising temp is causing CO2 to escape from the beer which will result in bubbles.

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Old 03-23-2007, 08:10 PM   #4
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Quote:
Originally Posted by Kaiser
...It could also be that the rising temp is causing CO2 to escape from the beer which will result in bubbles.

Kai
Yeap, that gets my vote...
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Old 03-23-2007, 10:10 PM   #5
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What is the proper way to take a sample for FG reading. Can I use my sterlized turky bater to extract enough to fill my 100ml cylinder to obtain the reading? Thanks for the great advice.

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Old 03-23-2007, 10:15 PM   #6
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Turkey baster will work fine.

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Old 03-23-2007, 11:42 PM   #7
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My FG 1.016 is this ok>

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Old 03-24-2007, 12:20 AM   #8
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That should be plenty, what little additional fermentation that happened is natural when dealing with lagers. I would wait 2 more days, leaving the dunkel at room temp, and then bottle.

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Old 03-24-2007, 03:06 AM   #9
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Quote:
Originally Posted by eager_brewer
My FG 1.016 is this ok>
1.016 could be the FG of the beer. But that's why I have become such a big fan of the forced ferment test for lagers because that would be able to tell you what FG you can expect from the beer.

Kai
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