Recent content by pleaserespond

Anyone?

So I'm making my first lager. Fermented at 48F for 4 weeks. Did a diacetyl rest for 48 hours at 60F. Racked to the secondary, and slowly lowered the temperature to 35F. I've checked on it periodically and there seemed to be no airlock activity. Now, 2 weeks into lagering there is airlock...

What's the rule of the thumb in terms of time for lactic bacteria infection to develop?

it's about 2 weeks old or so, not quite 3 weeks yet. it's fermenting in a primary (1 gallon glass carboy).

Is my beer infected with lactic bacteria? Found these floating around a few days ago. They look like flakes of peeled off skin floating on top of the beer.