Originally Posted by Johnnyboy1012
How long has it been fermenting?
For several weeks. I only have a 6 gallon BB carboy for lagering, so instead of finishing fermentation and then transferring after the d-rest like normal, I transferred first before the d-rest, hoping that the left over 25% of fermentation would generate enough CO2 to fill the headspace in the carboy and prevent oxidation on the large surface area of the beer exposed to air. I didn't think that taking it off the yeast cake would make it finish so slowly, but I was wrong. Last I measured it was at 1.018 last week, but is still bubbling ever so slowly though it has dropped bright. It's supposed to finish at 1.014. I'm going to take another reading today and if it hasn't finished I'm going to pitch some dry lager yeast to help it finish up before lagering.
Brewed on 12/14, after 1 week at 53 degrees, gravity dropped to 1.023, transferred to carboy and allowed temperature to reach 70. After another week gravity was only at 1.020. Another week later it was 1.018. It has been doing a diacetyl 'hibernation' ever since.
EDIT: After the 1.020 reading, I tossed in a little bit of the washed yeast from the primary bucket to help it get going as well.