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Old 02-07-2009, 02:44 PM   #1
Cugel
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Mar 2008
Washington D.C. Metro area
Posts: 510


Hey everyone,

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?

Thanks!


__________________
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.


 
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Old 02-07-2009, 02:54 PM   #2
BigEd
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Nov 2004
Posts: 2,556
Liked 177 Times on 151 Posts


Quote:
Originally Posted by Cugel View Post
Hey everyone,

Am I worrying too much?
Yes. That 42F water is probably slowing things down a bit. Just be patient and let nature take its' course.

 
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Old 02-07-2009, 04:15 PM   #3
Cugel
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Mar 2008
Washington D.C. Metro area
Posts: 510

Thanks Ed.

I'll let the water warm to about 50oF then and see how she goes.

I was just thinking that the lager yeast should be in the bottom of the keg and that's where the temps are likely around 42F... some warming should do the trick.
__________________
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.


 
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