Hi all, New to brewing, I've only managed a couple of Kit Brews so far all of which I have been very pleased with.
I thought I'd go ahead and tackle a Lager now with the understanding that they do take some time to ferment.
Again I chose a Kit, Morgon's Blue Mountain Lager, I have read some excellent reviews on this Beer and heard that It was relatively simple to get up an running.
I used the Saflager S-23 yeast which was pitched at 22C, I then left the fermentor at 20C ( ambient temp ) to allow the yeast to get itself up and running.
After 6hrs at room temperature I placed the fermentor into the fridge which was at 15C for a day then down to 12C the following day.
Day 4 ( Today ) the temperature in my Fridge is 9C but a large yeast cake has already formed on the bottom of my fermentor. My fermentor is 30L and the yeast satchel was 11g.
There is still some intermittent , Bubbling, from the Airlock so my assumption is that it is still actively fermenting.
My question is, the yeast cake on the bottom of the fermentor, Is that a result of the temperature being to Cold ? or is this an expected result ? even after a short period of time.
Thanks in advance