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Old 10-08-2012, 02:38 PM   #21
WhiskeySam
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Mar 2011
Dallas, Texas
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Quote:
Originally Posted by DrinkNoH2O View Post
Why did you ask for advice and then ignore all of it?

In general you massively underpitched, but you might be OK. Keep in mind that lagers ferment more slowly than ales so the level of activity you are seeing may be just fine - only time will tell.

What is the SG at this point?

In general you should always pitch 2 rehydrated packets of lager yeast for an average gravity 5g batch of lager. And be sure to pitch at fermenting temps (~50*F) and nothing above.

Since you pitched in the 60s you'll likely have noticeable Diacetyl, so be sure and do a Diacetyl rest.

This. My god this. You asked for help and several of us who have had exactly the same problem you're describing told you to be patient. That "thin layer" of bubbles on the surface -- that's the starting stages of your fermentation. You don't need more yeast. At this point, your fermentation has begun.

Relax. You're fine here. You grotesquely underpitched your yeast, but everybody does that when they first start making lagers.

Remember -- metric ton. You need a metric ton of yeast.
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Old 10-08-2012, 02:40 PM   #22
WhiskeySam
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Mar 2011
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Sorry about the last post. I didn't read through the posts that followed (including one I posted) -- opps.

Glad your beer is going. It'll work out fine.
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In the Keg (1) -- Pecan Brown
In the Keg (2) -- Mosaic SMaSH
In the Keg (3) -- Centennial IPA

Fermenting (1) -- Oktoberfest
Fermenting (2) -- ESB

 
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Old 10-18-2012, 06:37 PM   #23
jlatenight
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Jan 2012
East Bridgewater, MA
Posts: 125
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Here's an update on my Boch: It was at 54F for 16 days and looked to be having a healthy fermentation. It slowed down so on Tues (2 days ago) I pulled it for a two day diacetyl rest at about ~65. I just checked the SG and it's 1.022. Not bad! I have a thin blow-off tube going into a small container of starsan and a steady stream of tiny bubbles is still coming out.

Now, should I let it sit at 66F, put it back in at 54F, or rack and lager?
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Old 10-23-2012, 01:06 PM   #24
WhiskeySam
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Mar 2011
Dallas, Texas
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Sit. It's probably still fermenting. The higher temperature won't matter at this point as most of the non-lager flavors are produced during the initial fermentation. The higher temps will help you reach full attenuation.

Take gravity readings every 2 days. When they're the same for two consecutive reads, then you're done.

Lagers need to primary typically for at least 21 days.
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In the Keg (1) -- Pecan Brown
In the Keg (2) -- Mosaic SMaSH
In the Keg (3) -- Centennial IPA

Fermenting (1) -- Oktoberfest
Fermenting (2) -- ESB

 
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Old 10-23-2012, 06:52 PM   #25
beerman0001
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Jul 2011
virginia beach, virginia
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Rack and lager
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
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Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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