pietastersdnd
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- Apr 27, 2008
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I'm fairly new to home brewing and have just tried my first lager. I think my beer may be brewing a little too slowly. First Ill give you the recipe I used.
6.6 lbs - Briess Pilsen Light liquid malt extract
1.0 lbs - Muttons Extra Light dry malt extract
1.5 lbs - Crosby Baker Rice Syrup Solids
2.0 oz - Crosby Baker Crystal Hops
0.5 oz - LD Carlosn Cascade Hops
1.0 Tbs - LD carlson Irish Moss
1 bottle- White Labs WLP800 Liquid yeast
Min In boil
60 - 6.6 lbs - Briess Pilsen Light liquid malt extract
- 1.0 lbs - Muttons Extra Light dry malt extract
50 - 1.0 oz - Crosby Baker Crystal Hops
30 - 1.0 oz - Crosby Baker Crystal Hops
20 - 1.5 lbs - Crosby Baker Rice Syrup Solids
15 - 1.0 Tbs - LD carlson Irish Moss
5 - 0.5 oz - LD Carlosn Cascade Hops
I made a 5 gallon batch and fermented it in a glass carboy. I have a mini fridge that I've set at a constant 50 degrees throughout the entire fermenting process.
While cooling my wart I poured the bottle of yeast into a cup of warm water to get it started. After about 20min I then added the yeast/water to the 5 gallons of wort in the carboy. I left the carboy in room temperature overnight for 8 hours and then put it in the fridge.
For the first 1-7 days I saw some slow activity in the carboy and everything looked ok. Days 7-10 I saw much greater activity. The airlock was bubbling much more then it did the previous week. Days 10-14 I saw the activity in the carboy start to slow down. Right now I am on day 14 and although the activity has greatly slowed down from a few days ago it still seems to be fermenting steadily. I can see the clumps moving around the carboy and a lot of bubbles at the top of the wort.
I decided to see how far along the beer was and test the specific gravity. My original reading was at 1.0058. When I tested it today it was only down to 1.0040. It seems to me that I am only 1/3 of the way there after two weeks.
Now I'm not in a rush to get this done quickly. My concern is the yeast going bad before the beer is done. I've read that after 21 days yeast will stop working. This is where I would like some input.
1 - Is it normal for a lager to take 4-6 weeks to ferment?
2 - If so should I add more yeast or leave it as is?
3 - Is it possible there is something wrong with the yeast causing it to ferment slowly?
4 - Could the high OG of 1.0058 be effecting the ferment time?
5 - Will yeast die off after 3 weeks?
6 - Am I just totally overreacting to all of this?
Any help or thoughts to this would be greatly appreciated.
Thanks Guys!
6.6 lbs - Briess Pilsen Light liquid malt extract
1.0 lbs - Muttons Extra Light dry malt extract
1.5 lbs - Crosby Baker Rice Syrup Solids
2.0 oz - Crosby Baker Crystal Hops
0.5 oz - LD Carlosn Cascade Hops
1.0 Tbs - LD carlson Irish Moss
1 bottle- White Labs WLP800 Liquid yeast
Min In boil
60 - 6.6 lbs - Briess Pilsen Light liquid malt extract
- 1.0 lbs - Muttons Extra Light dry malt extract
50 - 1.0 oz - Crosby Baker Crystal Hops
30 - 1.0 oz - Crosby Baker Crystal Hops
20 - 1.5 lbs - Crosby Baker Rice Syrup Solids
15 - 1.0 Tbs - LD carlson Irish Moss
5 - 0.5 oz - LD Carlosn Cascade Hops
I made a 5 gallon batch and fermented it in a glass carboy. I have a mini fridge that I've set at a constant 50 degrees throughout the entire fermenting process.
While cooling my wart I poured the bottle of yeast into a cup of warm water to get it started. After about 20min I then added the yeast/water to the 5 gallons of wort in the carboy. I left the carboy in room temperature overnight for 8 hours and then put it in the fridge.
For the first 1-7 days I saw some slow activity in the carboy and everything looked ok. Days 7-10 I saw much greater activity. The airlock was bubbling much more then it did the previous week. Days 10-14 I saw the activity in the carboy start to slow down. Right now I am on day 14 and although the activity has greatly slowed down from a few days ago it still seems to be fermenting steadily. I can see the clumps moving around the carboy and a lot of bubbles at the top of the wort.
I decided to see how far along the beer was and test the specific gravity. My original reading was at 1.0058. When I tested it today it was only down to 1.0040. It seems to me that I am only 1/3 of the way there after two weeks.
Now I'm not in a rush to get this done quickly. My concern is the yeast going bad before the beer is done. I've read that after 21 days yeast will stop working. This is where I would like some input.
1 - Is it normal for a lager to take 4-6 weeks to ferment?
2 - If so should I add more yeast or leave it as is?
3 - Is it possible there is something wrong with the yeast causing it to ferment slowly?
4 - Could the high OG of 1.0058 be effecting the ferment time?
5 - Will yeast die off after 3 weeks?
6 - Am I just totally overreacting to all of this?
Any help or thoughts to this would be greatly appreciated.
Thanks Guys!