Typical first lager yeast question but hoping someone could assist. Decided to try a different style/yeast for the family during the holiday. Did a 2L starter, pitched and the recipe calls for 3 week at 48, rise for 3 days and then lager. I am at the three week time frame and there is a decent crust on top. If I was using a ale yeast this would say I still have fermentation going on, is this true for a lager? Hoping to not have to pull a sample if there is a simple answer.
Thanks for any help provided.
Thanks for any help provided.
