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Old 01-26-2013, 08:55 AM   #1
shibao123
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Jan 2013
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Anyone does any help to tell me why my lager kit with LME after 3 days fermentation becoming too slow nearly stop. Brewing in ac room 20 degrees C. Hydrometer reading 1.020 . Can i use bread yeast or wine yeast to restarting, as no stock of beer yeast. Need helppppppp

 
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Old 01-26-2013, 09:12 AM   #2
dbsmith
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Feb 2011
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That is a high temperature for fermenting lagers. That aside, many extract brewers encounter the 1.020 dilemma. It seems to be somewhat common, from what I've read about on here. In my mind, you have a couple of options. You can add more yeast and hope for the best, you can add amylase (just a tiny amount) to help the yeast out, or you can blend your beer. It just depends on your resources. You could add the bread yeast if you want and it won't add too much off-flavor since most of the fermentation is already over...but there's no guarantee it will even work. If you kept the beer in primary this whole time, then you probably have plenty of yeast. That being said, I have no idea about your processes and you should be more specific about how much yeast you pitched and how strong your brew is.

 
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Old 01-26-2013, 09:41 AM   #3
shibao123
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Jan 2013
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Thanks alot for your help. I am brewing coopers lager beer kit can and light malt extract in 5 gallon airlock plastic fermenter. Used the small sachet of dry yeast provided

 
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Old 01-26-2013, 09:59 AM   #4
dbsmith
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No problem. Do you know how many grams of yeast are in the cooper's sachet? I think they use a different size rather than the typical yeast sachet size.

 
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Old 01-26-2013, 10:54 AM   #5
shibao123
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Jan 2013
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I am trying now with bread yeast in small jar. Hoping any advance. I thing the coopers yeast 7 gram

 
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Old 01-26-2013, 05:21 PM   #6
dbsmith
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Good luck with the bread yeast. I wouldn't use it myself, but I guess you're in a pinch.

 
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Old 01-27-2013, 01:51 AM   #7
shibao123
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Jan 2013
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I have good news dbsmith my lager reading this morning advance 1.012. And you are absolutely right the trial in small jar with bread yeast did not work. Do you think can drink the lager if the worst reading reach to 1.010 ? Thanks a lot.

 
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Old 01-28-2013, 04:14 AM   #8
dbsmith
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Oh good to hear that it fermented out. Sometimes just a little more time is all it needs. Your lager should be in good shape now.

 
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Old 01-28-2013, 01:30 PM   #9
patthebrewer
 
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20 degrees cel. is a little warm. Steam Beer is good too! Obviously no diacetyl rest is required here. Personally, I'd leave it in the fermenter for a few weeks total (let the yeasties clean it up a bit). Then Lager (If you can) at mid thirties farenheit. For a few more weeks.
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Old 01-30-2013, 12:20 AM   #10
shibao123
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Jan 2013
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I think my lager stuck on 1.010 for two days. What should I do now ? Should I put in the fridge before my first kegging day ?

 
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