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Old 06-11-2012, 06:03 PM   #21
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Originally Posted by solbes View Post
You still might want to pitch a pack of dry lager yeast to make sure they yeast are up for the task. But that window is closing fast.
To be honest, I think it's too late. If fermentation has (I'm assuming) started then they are past the reproductive phase and pitching more yeast would be pointless.

I believe any damage that is going to be done already has been done. Yeast reproduce until they are at an optimal concentration for the environment and if they have to work harder (i.e. underpitching) they throw off more off-flavors. And it will probably be worse seeing as they're doing it in 70*F conditions.
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Old 06-11-2012, 08:21 PM   #22
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Originally Posted by Reno_eNVy View Post
To be honest, I think it's too late. If fermentation has (I'm assuming) started then they are past the reproductive phase and pitching more yeast would be pointless.

I believe any damage that is going to be done already has been done. Yeast reproduce until they are at an optimal concentration for the environment and if they have to work harder (i.e. underpitching) they throw off more off-flavors. And it will probably be worse seeing as they're doing it in 70*F conditions.
It was only at 70* for about 24 hrs after pitching. It's been sitting at about 52* for a week now. So I'm just gonna let it do it's thing from here and see how it turns out.
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Old 06-25-2012, 03:24 PM   #23
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Alright, so I'm three weeks in and this is what it looks like now. Seems to be doing it's thing slowly but surely. I know it's just one picture but does everything look ok to you guys? I was planning to transfer to a carboy after 4 weeks for lagering. Is this what I should be doing? Any other tips/suggestions?

I finally got a second fridge so no more frozen water bottles! Just need to get the fridge at the right temp.

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Old 06-25-2012, 04:12 PM   #24
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I looks fine but you'll never know how it's really doing unless you take a hydrometer reading. Once it's hit close-to FG you should taste it. It's it tastes butterscotchy or has a slick feel on your tongue then bring it to 60-65°F for a day or two.

Then, once you hit FG, start your lagering and proceed as normal.

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