Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager yeast - stuck? Need advise

Reply
 
LinkBack Thread Tools
Old 11-16-2012, 03:07 AM   #1
mbz250sl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 4
Default Lager yeast - stuck? Need advise

OK - first lager and I did more wrong than right - read multiple things on lagering and ended up pitching a liquid lager yeast at the same temp as my wort - roughly 40 degrees - no activity that i saw but quite a lot of sentiment after a week so to clean it moved from primary to secondary - don't ask why other than inexperience and impatient - still at 1.050 - got some advice to bring it to room temp and it finally took off - back in the fridge at 40 - been there a month and sitting at 1.035 - cloudy and wanted to clean it up so reracked to a clean carbon - when shaken i got some activity - back in the fridge under 40 - getting a little clearer but I'm concerned that still at 1.035 - would like to get your thoughts on where I stand and how to move forward - kinda know what I did wrong and don't mind you pointing it out as long as you share what I should have done

__________________
mbz250sl is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2012, 04:38 AM   #2
phatspade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Tampa, FL
Posts: 146
Liked 8 Times on 7 Posts
Likes Given: 4

Default

Patience is key. Sounds like you shocked the yeast. Idk what to do besides bring to room temp again and slowly drop the temp back to the range the yeast needs if fermentation starts up again. Possibly repitch after racking if not.

__________________
phatspade is online now
 
Reply With Quote Quick reply to this message
Old 11-16-2012, 04:49 PM   #3
g-star
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: PA
Posts: 642
Liked 62 Times on 50 Posts
Likes Given: 12

Default

I agree, you messed this up at almost every turn. Here's what you do next time if you want a successful lager:

1. Make sure you have enough healthy yeast to do the job. This means 4-6 tubes/packs of liquid yeast or a BIG starter (4L + with stirplate). Check Mr. Malty or yeastcalc.com to deterime the amount you need based on yeast production date, total batch volume, and predicted OG.

2. Pitch at about 45-48F. If you pitch enough yeast, fermentation will take off in 8-12 hours. Let the temperature rise naturally to 50F and hold it there until you are close to FG. It is important to have precise control over your fermentation temps...don't just put the carboy in a refrigerator. You need a controller.

3. Sample the beer after one week to check the gravity and test for diacetyl. If detected, warm the beer up to the low 60's for a few days to encourage diacteyl uptake by the remaining yeast in suspension.

4. After the beer hits FG, transfer to a secondary or keg and lager for the prescribed amount of time, usually 4-12 weeks or more.

__________________
g-star is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2012, 05:00 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,342
Liked 4278 Times on 3117 Posts
Likes Given: 823

Default

40 degrees is far too cold for fermentation- most lager yeast perform between 48 and 53 degrees. That's why it keeps stalling- it's being put to sleep at 40 degrees.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 03:28 PM   #5
Bernie3761
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Location: Bethlehem, PA
Posts: 35
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by g-star View Post
3. Sample the beer after one week to check the gravity and test for diacetyl. If detected, warm the beer up to the low 60's for a few days to encourage diacteyl uptake by the remaining yeast in suspension.
I am about to start my first lager and was wondering how to do a diacetyl test.
__________________
Bernie3761 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 03:38 PM   #6
stixobutta
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
stixobutta's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Kittery, Me
Posts: 71
Liked 6 Times on 5 Posts

Default

Quote:
Originally Posted by g-star
I agree, you messed this up at almost every turn. Here's what you do next time if you want a successful lager:

1. Make sure you have enough healthy yeast to do the job. This means 4-6 tubes/packs of liquid yeast or a BIG starter (4L + with stirplate). Check Mr. Malty or yeastcalc.com to deterime the amount you need based on yeast production date, total batch volume, and predicted OG.

2. Pitch at about 45-48F. If you pitch enough yeast, fermentation will take off in 8-12 hours. Let the temperature rise naturally to 50F and hold it there until you are close to FG. It is important to have precise control over your fermentation temps...don't just put the carboy in a refrigerator. You need a controller.

3. Sample the beer after one week to check the gravity and test for diacetyl. If detected, warm the beer up to the low 60's for a few days to encourage diacteyl uptake by the remaining yeast in suspension.

4. After the beer hits FG, transfer to a secondary or keg and lager for the prescribed amount of time, usually 4-12 weeks or more.
+ 1

I agree, I just brewed a winter style lager last Sunday. Pitched a 3.5 liter starter at slightly above 55 and it took off within hours. 5 days in at 54 degrees and its already 75% done (1.070OG yesterday at 1.034, 1.018FG). I just turned the controller up a few degrees to do a diacetyl at around 64. Quickest lager to date for me. I attribute that to the large starter and spot on ferm temps.
__________________
stixobutta is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First all grain lager advise NickT1 All Grain & Partial Mash Brewing 10 10-24-2012 02:06 PM
Lager yeast to fix a stuck ferment aryoung1980 Fermentation & Yeast 6 05-07-2012 12:54 PM
First All Grain and First Lager...need advise Justin4444 All Grain & Partial Mash Brewing 3 04-12-2012 12:22 PM
Need some advise- Blowoff stuck in carboy JeffoC6 Beginners Beer Brewing Forum 9 02-24-2012 01:15 AM
Possible stuck fermentation... Please advise. TheMalteseBrewer Fermentation & Yeast 8 11-17-2010 02:54 PM