Ive been brewing for a year or so now and never had any troubles with my brews. I ve never seen this before so im gonna give you the run down and hope to get some good advice.
2206 Bavarian Lager Yeast
Mash in at 153*F for 60mins
Iodine test confirmed conversion
Mash out 170*F 10min
Sparge 7gals 170*F
Boil 90min with hop additions
cool wort with IC in 20mins
Pitched yeast at 64*F
Cooled wort to 47*F over 12hr period.
Took gravity 42hrs later still at OG:1.050.
I usually get the fermentation going warmer around 70*F then drop it to lower temps when using lager yeast. This time I wanted to try to do it without the help of the warmer temps. Maybe I killed the yeast dropping the temp to quick? The smack pack was really inflated, so im pretty sure I had healthy yeast.
Any help would be much appreciated.
Thanks to all who respond.