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Old 12-24-2013, 03:21 PM   #11
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Fermentation shouldn't be overwhelming (except for a handful of styles known for it). That's often a sign that it was pitched and/or started fermenting too warm. Lager ferments ought to be visually underwhelming compared to most ales.

The "start warm, wait for signs, then cool a lager to the right temp" technique is an attempt to compensate for underpitching the yeast. It can cause flavor problems. If your pitch rate is good (1.50 or better), having the wort a few degrees cooler than the initial ferment temp and letting it come up is the way to go for the cleanest result.
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Old 12-24-2013, 03:36 PM   #12
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Is there a way to fix this or am I pretty much up the creek? I don't think the wort was any higher than 60F when I pitched and it was only at room temp for 3 hours max. It's been at 52F since last night.

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Old 12-24-2013, 03:55 PM   #13
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Quote:
Originally Posted by RPG27 View Post
Is there a way to fix this or am I pretty much up the creek? I don't think the wort was any higher than 60F when I pitched and it was only at room temp for 3 hours max. It's been at 52F since last night.
No, it should be fine. 52F is perfect for that yeast strain.
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