Salanis
Well-Known Member
I've got a lager fermenting away in the cool closet that I'm worried about. It's a Baltic Porter, has been in there for just under 3 weeks, and has not fermented as much as I would have expected. In three weeks, it's only gone from about 1.09 to about 1.05. I wouldn't have expected it to be done-done in three weeks, but I would have thought it would be close to done, and about ready to be conditioning.
Okay, I'll admit, I probably got in over my head with my first lager style. Trying, not only a lager for the first time, but the highest alcohol beer I've done to date.
It is cloyingly sweet and has an overwhelming bubblegum aroma and flavor.
I'm really hoping this is typical speed for a high-grav lager and I just took my first reading prematurely and am panicking unnecessary. (Otherwise, I just have a "root beer" of about 4% abv.) Is this typical or not?
I really am not too worried. I'm just wondering if I need to do something like add some yeast nutrient and agitate the vessel to get things going again.
Oh... one more thing. I also did not have much extra headspace in the top of my carboy. I used a blow-off tube, and the result was a lot of major krausen that made its way into the overflow pan. Maybe I need to make another starter and throw in extra yeast if there's no more movement in another yeast.
Okay, I'll admit, I probably got in over my head with my first lager style. Trying, not only a lager for the first time, but the highest alcohol beer I've done to date.
It is cloyingly sweet and has an overwhelming bubblegum aroma and flavor.
I'm really hoping this is typical speed for a high-grav lager and I just took my first reading prematurely and am panicking unnecessary. (Otherwise, I just have a "root beer" of about 4% abv.) Is this typical or not?
I really am not too worried. I'm just wondering if I need to do something like add some yeast nutrient and agitate the vessel to get things going again.
Oh... one more thing. I also did not have much extra headspace in the top of my carboy. I used a blow-off tube, and the result was a lot of major krausen that made its way into the overflow pan. Maybe I need to make another starter and throw in extra yeast if there's no more movement in another yeast.