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johnheather125 · 09-23-2011, 04:06 PM

My Oktoberfest is not hitting FG after 3 weeks in primary, should I repitch? I brewed this from a brewers German Oktoberfest kit. I dont have the equip to lager So i fermented this at around 68 deg. The kit instructions said it was fine to ferment at ale temps so I did. My OG was 1.052 took a reading today and is sitting at 1.020 after 3 weeks. Any suggestions????

**unionrdr** · 09-23-2011, 04:08 PM

Wait another week or so. I've had ferments take 3.5-4 weeks to get down to a stable FG. & lager yeast at ale temps sounds more like a steam beer to me.

deggenbe · 09-23-2011, 04:43 PM

did you use an ale yeast?

or did you use a lager yeast at ale temps?
how big was the yeast dump?

got a feeling its a lager yeast at ale temps.
maybe go out and grab some dry yeast to finish it off Safale 05
might want to wait for some advice from some lager guys who may have run into this issue before.

johnheather125 · 09-23-2011, 04:54 PM

It was a lager yeast, but it said it would do fine at ale temps. I am getting the feeling I should not have bought that kit W/O the equip to lager

johnheather125 · 09-23-2011, 04:55 PM

Quote:

Originally Posted by unionrdr

Wait another week or so. I've had ferments take 3.5-4 weeks to get down to a stable FG. & lager yeast at ale temps sounds more like a steam beer to me.

Fill me in as to what a steam beer is

deggenbe · 09-23-2011, 05:34 PM

http://en.wikipedia.org/wiki/Steam_beer

you can try adding in some more yeast of the same type you put in previously, maybe. it might trigger fermentation again. you can also agitate the yeast so it kicks up again and hope it triggers fermentation to start again.

johnheather125 · 09-23-2011, 05:40 PM

I guess to agitate it i would just give the carboy a good shake? if that failes to do anything repitch the brewferm lager yeast?

**terrapinj** · 09-23-2011, 05:56 PM

Quote:

Originally Posted by johnheather125

I guess to agitate it i would just give the carboy a good shake? if that failes to do anything repitch the brewferm lager yeast?

gentle shake or swirl with a large sanitized spoon - you don't want to introduce any more oxygen at this point

any idea how long the FG has been stable at 1.020? not uncommon for an extract beer to finish around there

at this point you are prob better off pitching a neutral ale yeast like us-05

hector · 09-23-2011, 07:36 PM

I would repitch with the same yeast .

Hector

PT Ray · 09-23-2011, 07:59 PM

Don't lose sleep over using a lager yeast at 68 degrees. I use ale/lager yeast blends in the mid 60's for cream ales.

If the recipe was made with mostly amber and/or Munich extract 1.020 doesn't really surprise me.