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Old 08-15-2013, 03:37 PM   #1
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Default Lager Stopped Fermenting

I made an Irish Red Lager last friday 8/9 and followed the advise of the LHBS for how to handle the yeast. I used Czech Pils wyeast 2278. I started it at 65F and when the activity started I lowered the temperature to 50F. The temperature range for the yeast is 50 to 58 and it fermented for a couple of days and then slowed to a snails pace. I took a gravity reading this morning and it was at 1.030. OG for the beer was 1.051. So I aerated it some more, and put it back. My thought was that I filled my carboy more then usual so maybe when I aerated it the first time it was insufficient. It still tastes good, so I think I am still in business. Any suggestions would be appreciated.

I forgot to mention that I make 2.5 gallon batches.

Thanks

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Old 08-15-2013, 03:43 PM   #2
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Lagers ferment differently than ales, the cold working yeast takes a lot more time than warmer ale yeasts. On "average" my lagers take two weeks to get down to the point I want to do my d-rest. How are you sure the fermenting has stopped? I bet it hasn't.

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Old 08-15-2013, 03:55 PM   #3
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It's a lager, so you need to let it go. By nature they take way longer than ales due to the temperature at which they ferment.

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Old 08-15-2013, 03:58 PM   #4
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Adding oxygen after a week isn't the best idea. The yeast use the oxygen to reproduce, then switch to eating the sugars and making alcohol.

When you say you followed LHBS directions for the yeast, did that include a starter to increase the number of yeast cells?

From my experience lagers typically start off (first several days) like Ales with plenty of activity as they consume the very simple sugars. Then it looks like nothing is happening while they work on breaking down the more complex sugar chains.

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Old 08-15-2013, 05:36 PM   #5
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NEVER aerate after you pitch. Aeration after alcohol is present creates oxidation off-flavors.

ONLY aerate before you pitch your yeast!!

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Old 08-15-2013, 05:56 PM   #6
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Ooooops, Lesson Learned

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Old 08-15-2013, 06:02 PM   #7
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The good news is it takes quite a while for oxidation to take hold. Finish this beer up as quickly as you can and drink it down. You probably have 3-4 weeks before it starts to taste like cardboard.

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Old 08-15-2013, 06:25 PM   #8
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Quote:
Originally Posted by TopherM View Post
The good news is it takes quite a while for oxidation to take hold. Finish this beer up as quickly as you can and drink it down. You probably have 3-4 weeks before it starts to taste like cardboard.
Its lost then, I have surgery in 12 days and can't pick anything heavy up. At its current rate it won't be done bubbling by then.
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Old 08-15-2013, 07:38 PM   #9
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Don't give up on it. No telling the severity of the oxidation. Finish up the beer and see how it turns out. You never know!

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Old 08-15-2013, 08:00 PM   #10
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Don't give up on it. No telling the severity of the oxidation. Finish up the beer and see how it turns out. You never know!
My plan was to let it sit 2 months while I recover from surgery. If I could bottle it before, then I could drink it real fast. I did a lager 2 weeks ago and it finished in 4 days. Is there any way to get it to finish faster?
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