I've got a Lager that has been in the fermenter for a LONG time. I made the mistake of transferring it into the secondary (glass) before it was finished fermenting.
We all have to learn somehow. Unfortunately, the most effective way of learning is by screwing up. I figured there was enough active yeast within the volume of beer to keep it going, but it slowed down to almost nothing.
Since then, I've had it going for over a month now. I did a diacetyl rest to help stimulate the yeast and it did pick it up a little bit. I do keep a close eye on it and every time I do, I can see that pressure is still building up in the fermenter and when I look at the very light lager, I can see CO2 rising up. A very small amount of yeast is accumulating in the bottom. (I guess proportionally as much as you'd get in the bottom of a bottle.)
I have been monitoring the gravity and it has been going down at a rate of about 1 to 2 points per week, but the last time I checked it, it hadn't changed a whole lot (maybe .5 points hard telling). The gravity is still about 6 points heavy and it does taste a little bit sweet still.
I got another pack of yeast and it's been sitting in its starter for long enough now. It's the same kind of yeast and I used basic priming sugar for the starter. The question I have is, would it be a bad idea to add the extra yeast to pick up the pace and finish up the fermentation? Why?
I just got a brand new pair of corny kegs and I was planning on kegging it but, I just found out I'll be relocating for at least 6 months, possibly longer, possibly permanently, so I'm going to have to just bottle it. Any advice would greatly be appreciated. Thanks!!
We all have to learn somehow. Unfortunately, the most effective way of learning is by screwing up. I figured there was enough active yeast within the volume of beer to keep it going, but it slowed down to almost nothing.
Since then, I've had it going for over a month now. I did a diacetyl rest to help stimulate the yeast and it did pick it up a little bit. I do keep a close eye on it and every time I do, I can see that pressure is still building up in the fermenter and when I look at the very light lager, I can see CO2 rising up. A very small amount of yeast is accumulating in the bottom. (I guess proportionally as much as you'd get in the bottom of a bottle.)
I have been monitoring the gravity and it has been going down at a rate of about 1 to 2 points per week, but the last time I checked it, it hadn't changed a whole lot (maybe .5 points hard telling). The gravity is still about 6 points heavy and it does taste a little bit sweet still.
I got another pack of yeast and it's been sitting in its starter for long enough now. It's the same kind of yeast and I used basic priming sugar for the starter. The question I have is, would it be a bad idea to add the extra yeast to pick up the pace and finish up the fermentation? Why?
I just got a brand new pair of corny kegs and I was planning on kegging it but, I just found out I'll be relocating for at least 6 months, possibly longer, possibly permanently, so I'm going to have to just bottle it. Any advice would greatly be appreciated. Thanks!!
