So last night I was transferring my Maibock from primary to secondary for lagering and in my super cocky mind I decided to move the beer and then take the gravity reading...
OG = 1.056
Current = 1.035
It's been fermenting at 50 degrees for 3 weeks (Wyeast 2206, 2 packs with starter). I realize if it's not done I could just throw some dry yeast in to finish it, but I wanted to give the Lager yeast a bit more of a chance. I turned up the temp a few degrees to help it finish up.
Was this a wise idea? Will it still finish up on it's own or did I ruin that chance by moving it off the yeast already?
OG = 1.056
Current = 1.035
It's been fermenting at 50 degrees for 3 weeks (Wyeast 2206, 2 packs with starter). I realize if it's not done I could just throw some dry yeast in to finish it, but I wanted to give the Lager yeast a bit more of a chance. I turned up the temp a few degrees to help it finish up.
Was this a wise idea? Will it still finish up on it's own or did I ruin that chance by moving it off the yeast already?