Deuce

Recipes 

So, this was my first time doing two things. First, it was my first step mash, did a protein rest at 131 for 30 minutes, then mashed at 152 for 60 minutes. Second, this was my first lager. I build up a pretty good size starter, 2000 ml per 5 gallons. Now my question to you is this; is this what a lager typically looks like when fermenting, with a floating blob under the surface? Its fermenting at the dialed in temp of 52 degrees.

__________________
Diverse Haus Brewery

Deuce

Recipes 

To me it looks like a crazy black and tan!

__________________
Diverse Haus Brewery

jmhart

Recipes 

That looks correct.

Top fermenting vs bottom fermenting is really misleading as a description of ale vs lager. It should really be surface fermenting vs subsurface fermenting.

jafo28

Recipes 

Here is what mine looked like while it was fermenting, it was my first lager as well.

ISUBrew79

Recipes 

If you are referring to the material about six inches from the bottom of the fermenter, it looks like some cold break that is getting kicked up from the bottom by CO2. Looks normal to me.

__________________
College Creek Brewing Company, est. 2008
Primary: None
Secondary: None
Bottled: None
Keg 1: Imperial Pumpkin Ale (on tap)
Keg 2: Green Line Pale Ale Clone (on tap)
Keg 3: Empty