I'm brewing a Grolsch clone right now. It's my first lager, so of course I made mistakes.
I don't want to get into the debate over whether or not to use a secondary, but I did choose to use a secondary for this brew. My mistake was, I didn't wait for the krausen to fall. It was only about halfway through the fermentation process, and since I transferred it and put it back into my fridge, it's pretty much halted. It's been in there for over a week now and the gravity has only changed by .001 (which may be no more than error in reading the hydrometer at that low a change).
Anyway, what I'm planning to do is pitch more yeast. According to the reference at:
http://www.howtobrew.com/section1/chapter11-7.html
this is something that is sometimes necessary anyway after long lager fermentation phases, in order to provide active yeast for priming.
However, in my case, I either removed most of the yeast, or deactivated it when I transferred it. I may have slightly under pitched in the first place anyway. I did use a starter, but I saw something that recommended using 2 packs of yeast for a lager. It was fermenting pretty nicely before I made the transfer though (down to 1.030 from 1.056).
I am planning to make a starter before pitching the replacement yeast. I guess I just wanted to see if anyone had any advice/comments before I go ahead. Thanks.
I don't want to get into the debate over whether or not to use a secondary, but I did choose to use a secondary for this brew. My mistake was, I didn't wait for the krausen to fall. It was only about halfway through the fermentation process, and since I transferred it and put it back into my fridge, it's pretty much halted. It's been in there for over a week now and the gravity has only changed by .001 (which may be no more than error in reading the hydrometer at that low a change).
Anyway, what I'm planning to do is pitch more yeast. According to the reference at:
http://www.howtobrew.com/section1/chapter11-7.html
this is something that is sometimes necessary anyway after long lager fermentation phases, in order to provide active yeast for priming.
However, in my case, I either removed most of the yeast, or deactivated it when I transferred it. I may have slightly under pitched in the first place anyway. I did use a starter, but I saw something that recommended using 2 packs of yeast for a lager. It was fermenting pretty nicely before I made the transfer though (down to 1.030 from 1.056).
I am planning to make a starter before pitching the replacement yeast. I guess I just wanted to see if anyone had any advice/comments before I go ahead. Thanks.
