kanielb1

Recipes 

Hey everybody!! I am new to this forum and new to brewing. I have brewed 7 extract batches of beer. I am on my 2nd lager...a Munich Helles. My first lager was and Australian Lager similar to a Fosters. The primary fermentation lasted for 2 weeks. The second week...my house was without power due to Hurricane Gustav. My 2nd lager...the munich helles is fermenting now. The airlock bubbles about every 5 seconds. My fridge and airlock has sulfur smell coming from it. From what I have read...this is normal. Is that correct? My dilemma...do I do a d-rest now or do I just leave it in the primary fermenter for another week. It has been fermenting since Sunday. Thanks ya'll!!

RICLARK

Recipes 

The sulfer will subside, Lager yeasts are prone to this.

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menschmaschine

Recipes 

You can't judge by bubbles in airlock. I usually do my D-rests when the Krausen starts to fall... maybe 1/3 to 1/2 fallen. What you're shooting for is to do the D-rest when fermentation is nearing completion. 6-10 points from terminal gravity is good, but since this is difficult to accurately gauge, the 'Krausen falling' method works for me.

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kanielb1

Recipes 

What do ya'll suggest...24-48 hours of d-rest and then 3-5 more days in the fridge?

menschmaschine

Recipes 

Let the D-rest finish out the fermentation (1-3 days usually), then slowly cool back down to primary temp (5°F per day), rack to secondary, slowly lower to lagering temps (again 5°F per day), and lager for your chosen lagering period (typical Helles would be 4-6 weeks).

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