Iím brewing an Einbecker Ur-Boch Dunkel that is a Beer Captured recipe. I started it the first week of November and got lazy, so it only had one fermentation. It fermented for 9 weeks and I was worried about some off flavor because of single stage fermentation, but it was no problem.
I was going to bottle a few days ago and stopped because the gravity was at 1.040 and not 1.020 that the recipe calls for. The target recipe OG is 1.070 and my actual OG was 1.090. So I added another puffed up smack pack of lager yeast and put it back in my garage to ferment the additional .02 sugars out. But itís been two days and there are no real signs of fermentation. The water in the fermentation lock is being pushed, but not bubbling at any measurable rate.
This is my first lager and itís fermenting in my shop in northern Idaho, where the temp is between 33 and 48 degrees day and night.
Should I let it go or bottle it at 1.040 FG? Is it going to ferment anymore? If I bottle at 1.040 and not 1.020 am I going to have exploding bottles?
I hope you brewers can help me because Iím getting really thirsty. Itís been 9 weeks since I started this lager.