I wanted some opinions on this one I guess cause I'm bored. I have a lager that's been fermenting, and I'm wondering if you guys would go ahead and do the d-rest now. I don't want to take a fermentation sample because I'm both too lazy to go through opening the bucket and taking the sample, and I also don't want any risk of contamination. Here's what I have:
1.) It's a 1.059 OG pilsner.
2.) Has been fermenting at 48-49F range for exactly two weeks.
3.) It has a blow-off tube that currently releases one big burp every 15 seconds.
4.) Pitched the correct amount of yeast (and a little more) at the fermentation temperature.
I was planning to just bump the controller up for the d-rest, but the bubble every 15 seconds has me thinking I may be earlier in fermentation than I thought. It may be going faster than the earliest days of the fermentation. Would you just wait another week, or take the temperature up now?
1.) It's a 1.059 OG pilsner.
2.) Has been fermenting at 48-49F range for exactly two weeks.
3.) It has a blow-off tube that currently releases one big burp every 15 seconds.
4.) Pitched the correct amount of yeast (and a little more) at the fermentation temperature.
I was planning to just bump the controller up for the d-rest, but the bubble every 15 seconds has me thinking I may be earlier in fermentation than I thought. It may be going faster than the earliest days of the fermentation. Would you just wait another week, or take the temperature up now?