degrbi

Recipes 

Newbie here. Started a batch on Friday. A Boston Lager, and all seemed to be going well. Lots of bubbling and foam the first two days, then all went silent. Thinking the primary phase of the fermentation was completed, I checked SG only to find that it was still at 1.020. How could all this fermentation have taken place and there be no alcohol in the beer. There is all the evidence that fermentation went well, including a thick gold residue on the sides of the tank, just above the beer. Some bubbling is going on but very little. Temperature is 68-70 degrees.
Is this batch ruined? Thanks, Derek

Fiery Sword

Recipes 

It is not ruined, but it is not a lager! What type of yeast was used? What was your starting gravity? Even w/o this info it sounds like a healthy, fermenting ale to me!

treehouse

Recipes 

Don't give up! A two day drop to 1.020 can happen. Temperatures I think are a bit high for a lager, but the stuff may taste great. At those tempertures you might want to ferment ales...