Collikunas
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- Jan 1, 2012
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On Saturday we brewed the Sam's Boston lager clone and it doesn't appear to be fermenting like the other beers we've brewed. The recipe calls for the primary fermentation at the temp range of 47-52•F. I'm wondering if since it's so cold the lager yeast aren't as vigorous as ale yeasts? Or do you think I got a batch of inactive yeast? Should I take the specific gravity to check?
Any help would be wonderful. Thanks in advance!!
Any help would be wonderful. Thanks in advance!!