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Old 01-24-2013, 01:26 AM   #1
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Default Pilsner beer doesn't ferment

Hello,
I brewed around 4 All Grain pilsners and each time the fermentation wasn't fast enough and stopped at around 1.021 Sg. The original gravity was 1.055 sg but it took around 3 weeks to get down to 1.021. On my last brew I followed every step and for some reason the og was 1.065 but it should've been around 1.055. What am I doing wrong? I thought about using a starter but the guy at my local homebrew shop told me I don't need one.
Thanks

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Old 01-24-2013, 01:29 AM   #2
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Need more info. Recipe? All-grain? What kind of yeast and temps? How much yeast pitched? Aerated?

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Old 01-24-2013, 01:29 AM   #3
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Quote:
Originally Posted by Genelec View Post
I thought about using a starter but the guy at my local homebrew shop told me I don't need one.
Thanks
And to quote Dr. Phil, "How's the workin' for ya?"

With a pilsner of 1.055, and using quality liquid lager yeast, a pretty large starter is required.

I'd also ask about fermentation temperatures, which are crucial, and aeration of the wort. If you've had the fermentation temperatures controlled at about 50 degrees the whole time, even underpitching you should do better than 1.021. Do you have a hydrometer that you've checked in distilled water?
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Old 01-24-2013, 01:33 AM   #4
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Quote:
Originally Posted by Yooper View Post
And to quote Dr. Phil, "How's the workin' for ya?"

With a pilsner of 1.055, and using quality liquid lager yeast, a pretty large starter is required.

I'd also ask about fermentation temperatures, which are crucial, and aeration of the wort. If you've had the fermentation temperatures controlled at about 50 degrees the whole time, even underpitching you should do better than 1.021. Do you have a hydrometer that you've checked in distilled water?
Its likely underpitching if i had to guess, even only at 1.055 you would need 4-5 vials of yeast with no starter.
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Old 01-24-2013, 01:36 AM   #5
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The recipe is a Czech pilsner,
4300g Pilsner Malt

Tettnanger (3.5%) 80g/90 min
Tettnanger (3.5%) 20g/45 min
Tettnanger (3.5%) 10g/ 15 min

Mash:
50˚C / 20 min
62˚C / 30 min
70˚C / 30 min

Yeast: Wyeast 2007 Pilsn Lager

Fermentation temps: 9˚C
No Aeration

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Old 01-24-2013, 01:42 AM   #6
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Quote:
Originally Posted by Genelec View Post
The recipe is a Czech pilsner,
4300g Pilsner Malt

Tettnanger (3.5%) 80g/90 min
Tettnanger (3.5%) 20g/45 min
Tettnanger (3.5%) 10g/ 15 min

Mash:
50˚C / 20 min
62˚C / 30 min
70˚C / 30 min

Yeast: Wyeast 2007 Pilsn Lager

Fermentation temps: 9˚C
No Aeration
Most modern malts don't need all those rests and you are definitely underpitching by a country mile. Get a new LHBS.
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Old 01-24-2013, 01:47 AM   #7
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Thanks a lot for your help, just two more questions. How come the O.G was 1.066 and how long do you think a pilsner with a good starter should take to ferment?

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Old 01-24-2013, 01:50 AM   #8
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Thanks a lot for your help, just two more questions. How come the O.G was 1.066 and how long do you think a pilsner with a good starter should take to ferment?
There's no magic to it being a pilsner. My first lager took 8 days to go from 1.064 to 1.018. This was with a stepped up started of ~350 billion cells (at least 3.5 times what you pitched).
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Old 01-24-2013, 01:51 AM   #9
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Okay thanks a lot for all the help

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Old 01-24-2013, 01:52 AM   #10
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Okay thanks a lot for all the help
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Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
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