Started my first "conveyor belt cheap summer beer for my house guests" this 1 week ago, a Muntons lager extract kit.
started at about 1040, had a quick crazy ferment for first 48 hours (probably only due to a giant starter) then sat and did nothing for 5 days. Krauzen fell in, beer cleared up, no measurable cake forming.
So I grab the bucket and haul it upstairs from the basement, at the top of the stairs I stumble, trip, fall, smack the hell outta the bucket into a door frame, scream a few bad words, pick it up, dump it on the Bar and start watching 2nd half of the foot ball when.... ¤bubble bubble bubble bubble¤.....that didnt take long or, any actual intervention!
morals of the story?
I dont think that wee 15gr bag of muntons so called "lager" yeast should be sitting around at 12-14 degrees in my celler.
Stubbing your toe, add it to solutions for stuck ferments.