Pivovar_Koucky
Well-Known Member
Hello to all,
I've had my first lager, a Czech style dark lager, going in primary for about 2 weeks at ~50 deg. F. The OG was 1.065 and I was using Wyeast Budvar which claims to have 71-75% attenuation so I should be expecting a FG of 1.016-1.020. The gravity got down below 1.020 and the bubbling was pretty slow so I transferred it to secondary reasoning (rationalizing?) that such a small amount of fermentation wouldn't produce much more yeast. I let it sit at RT for a couple of hours and, wouldn't you know it, the bubble rate picked up to about 1 bubble every 8 seconds. I stuck it back into the fridge and upped the temperature to 65 F and now 2 days later I've got about 1/8 to 1/4 inch of yeast at the bottom and it's still bubbling away. Gravity is down to 1.014. I've made up my mind to let it go for another week or so just to be sure everything is done.
My questions are the following
1) Are attenuations that unreliable (I've got 78% right now)?
2) When fermentation finally does stop should I rack back to another container for lagering so it doesn't sit on the yeast?
Any help would be greatly appreciated
I've had my first lager, a Czech style dark lager, going in primary for about 2 weeks at ~50 deg. F. The OG was 1.065 and I was using Wyeast Budvar which claims to have 71-75% attenuation so I should be expecting a FG of 1.016-1.020. The gravity got down below 1.020 and the bubbling was pretty slow so I transferred it to secondary reasoning (rationalizing?) that such a small amount of fermentation wouldn't produce much more yeast. I let it sit at RT for a couple of hours and, wouldn't you know it, the bubble rate picked up to about 1 bubble every 8 seconds. I stuck it back into the fridge and upped the temperature to 65 F and now 2 days later I've got about 1/8 to 1/4 inch of yeast at the bottom and it's still bubbling away. Gravity is down to 1.014. I've made up my mind to let it go for another week or so just to be sure everything is done.
My questions are the following
1) Are attenuations that unreliable (I've got 78% right now)?
2) When fermentation finally does stop should I rack back to another container for lagering so it doesn't sit on the yeast?
Any help would be greatly appreciated