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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Am I stuck
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Old 09-09-2014, 11:29 AM   #1
thegrizzle
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I brewed my first brew of Oktoberfest about 2 weeks ago. I was told the yeast can operate from 40 to 70 degrees so I put it in a refrigerator and saw slow to no fermentation so after a couple of days I took it out and put it in a swamp bath. After that I saw kreuzen on the brew and airlock activity. After a couple of days the airlock stopped and kreuzen went away. Took gravity reading and I am not at the finish gravity yet I am about half way there. Should pitch new yeast?

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Old 09-09-2014, 11:39 AM   #2
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By putting it in the fridge, you just slowed down the fermentation process. Just because the airlock stopped and krausen fell doesn't mean it isn't done. Clearly the yeast isn't dead so there is no reason to pitch more. I'd just wait it out another week or two.

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Old 09-09-2014, 11:41 AM   #3
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yea what myndflyte said. The higher the temp the more it will work the airlock and the reverse is true. With the cooler temps, the more fermentation time you will need. Patience grasshopper.

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Old 09-09-2014, 02:51 PM   #4
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Ok thanks I ll wait it out

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Old 09-09-2014, 03:59 PM   #5
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I literally just kegged my attempt at BM's OktoberFast ale and I noticed that it was only active for maybe 24-36 hours and then basically did nothing for another 2 weeks. When I finally took a gravity reading before kegging, it finished about 4 points low. So, it seems from your description that you may be in the same boat.

Also, providing additional information such as type of yeast (strain, liquid or dry, starter, etc.) and whether you are going a true lager or an ale styled version(I assumed ale style since you referenced a swamp cooler) will help in trying to provide a more complete answer. Regardless, it seems like you will be just fine.

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Old 09-09-2014, 09:02 PM   #6
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It's a BSG Oktoberfest I think it's a true larger not sure. The yeast is Fermentis SafLager 40/70 dry and I didn't rehydrate it before I pitched it. Also the OG was about 1.04 and currently I am at 1.02.

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Old 09-10-2014, 09:43 PM   #7
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I took at look at the BSG site and now I am not sure either. Is this the kit? http://bsghandcraft.com/index.php/be...b-ing-kit.html

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Old 09-11-2014, 03:17 AM   #8
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No it this one http://bsghandcraft.com/index.php/be...dient-kit.html

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Old 09-11-2014, 03:33 AM   #9
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Correct me if I'm wrong... that yeast should be pitched at a temp of 12-15deg C, and fermented between 9-22deg C, I would think leaving at the fem temp for about 14 days should do it. Slow to no after 2 days is normal for lager yeast, especially when its in its correct temp range. leave it and let the magic happen!

Sounds like at 1.020 your pretty much there.

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Old 09-11-2014, 03:47 AM   #10
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You should check out the STC-1000 temp controller or similar. The low end of that yeast is 48F (ideal low end 54F). You were probably too low in the fridge and too high out. The problem can be solved fairly easily next time by using a temp controller.

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