Just fermenting my 1st lager after 10 years of brewing.
It's a bohemian pils, OG was about 1.055 and is fermenting at 52oF in a corny submersed in an cold water bath in a cooler. I made a 2 liter starter and used yeast nutrient during the boil.
After two weeks the sample I just took had a SG of 1.038 and was still bubbling well... lots of CO2 bubbles in the test tube.
Is this ferment taking way too long? I worry that the bottom of the fermenter may be much cooler than the sample I took from near the top of the keg and may not be fermenting well. The water the keg is in has a temp of 42oF at the moment and it's roughly at that temp all day long... but does go occaionally to as warm as 50oF.
The sample I just took tasted good, not as sweet as I would have expected given that SG, but it was cool so that's probably to be expected.
Any insights would be appreciated. Am I worrying too much?
Relax, don't worry etc. and so on.
Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.