This is my first attempt at a lager.
I wanted something my dad would like, and for that...I needed to keep it like BUD/MILLER (etc...) I just used 7 lbs. of Pilsner and .5 lb rice solids.
It's got a nice malty taste and the 1 oz. of Hallertau hops blended right into the background. (keeping it about 18 IBU's)
Anyway, I can't normally do LAGERS in NC, without the aid of cold weather and my garage getting to 50 degrees. (and we've had snow and ice lately, so that helps) I keep my 5 gallon fermenting bucket in a larger bucket of water and add ice if needed. The water surrounding the fermenting bucket keeps the temperature fairly stable even on the days it got to 55-60 degrees outside. (My fermentation has been at 50-54 degrees for the entire week!)
I only made a 4 gallon batch, so maybe it is finishing up?
I want to make sure I get the diacetyl rest before the yeast are ready to "hang it up" and start LAGERING! So I will probably move it into my basement finished room and let it warm up to 62-64 degrees. (for approx. 48 hours.) Then I'll cold crash it.
I was worried about it being mold, since LAGER YEAST seems to be bottom fermenting. But maybe it's just some "beer junk"?? I know the beer underneath is clear, tastes good and has no bad smell. I've ordered more ingredients to re-use this yeast as soon as I'm ready to harvest some of it after the racking to the secondary. Thanks for the help! Hopefully the remainder of the process is un-eventful and all goes well. I've never had any mold issues and I am pretty determined to keep all my stuff (equipment) clean.