Looking revive this thread for some general input. Placed a black lager in the basement with ambient at 62. Of course warm weather hit and my ambient temps in basement are at around 66 or so. I originally pitched two packets of 34/70 with a tilt inside. Original temp at pitch was 65. I did not apply pressure until around 16 hrs when I noticed activity and gravity already dropping. Applied 10 psi and watched internal temps rise to 70. I opted to move the pressure to 13. What I find a bit concerning is I went from around 1.048 to 1.016 in 24 hrs from pitch. Now... The fermentation could be impacting accuracy of the tilt but.... I'm willing to use this as a surrogate marker as I approach terminal gravity for now. I do plan a fairly long cold conditioning and wouldn't rack to the keg any time soon btw. For the spunders out there, is this common with 34/70 and should I be worried this will be a drain pour? This is my first pressure ferment. I would have preferred to pitch at a lower temp and stay a little on the colder side but the ferm cabinet is reserved for a wee heavy sooo I thought maybe pressure fermentation at ambient may help me avoid off-flavors and I thought 34/70 may fair okay based on some reading around ale temps with the yeast strain. The 5 degrees increase over 24 hrs coupled with a large decrease in gravity has me wondering how this will all go... I mean if it goes well I see a rice lager being next on the docket with 34/70 as I'm trying to get a couple kegs in the keezer for the upcoming weeks/months. Football being right around the corner!!!!
