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Old 02-05-2011, 02:30 PM   #1
MrHadack's Avatar
Nov 2010
Boston, MA
Posts: 272
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I have been fermenting a lager for a couple weeks at 50F. The OG was 1.051 when I measured it just before pitching and a week later it was at 1.025. A couple days ago I tested and it was 1.012 and the aitr lock was only bubbling every every 40 seconds or so. I figured it was just about done.

I've read that you should move it to ~60F for 48 hours at the end for a diacetyl rest. I did that, and for the past 36 hours the air lock has been bubbling every 25 seconds or so, definitely an increase in activity.

Is this normal or did I move it too early? Even if I did, I can't imagine it would hurt the flavor too much since it was such a low gravity when I raised the temp. Am I okay just RAHAHB, or should I move this thing back to lower temps and be more patient?

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Old 02-05-2011, 02:40 PM   #2
Jan 2009
Pea Green, Colorado
Posts: 2,936
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Sounds like you moved it just in time, wait a couple more days and check gravity again, if it doesn't move then you're ready to lager. Then RDWHAHB.
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