sleepystevenson
Well-Known Member
I brewed 27 gal of a German Pils on Saturday, split into (2) half barrel keg fermenters with an OG of 1.047. In each fermenter, approximately 13 gallons of wort, I pitched the saved slurry from my last batch - one 34/70 and the other S23. I had damn near a full quart mason jar of each slurry (3/4 was a thick slurry with a 1/4 beer on top) into each fermenter, which I collected when I kegged the previous batch (Vienna Lager - slightly higher OG 1.052ish). The slurry was stored in my fridge for about 2-2.5 weeks. I pulled the slurry out and warmed up to fermentation temp of 54 F before pitching.
Fermentation seems like it is slow. On the first batch, I had slow blowoff tube activity in 24 hrs. This batch I have had virtually none after 2 days. You could get some bubbles out of the tube if you picked the tube up a little, but no active bubbling. There was the normal, expected yeasty smell in the temp controlled fridge that I ferment in on day 2. Last night, 2 days after pitching, I disconnected the tri clover blow off connection and looked into the fermenter. Their was a definite krausen on the top of each.
This morning, 2.5 days after pitching, I decided to pull a sample and take a gravity reading. The gravity had gone from 1.047 to 1.038 for the 34/70 and from 1.047 to 1.035 for the S23. I expect the final gravity to be around 1.010, so the 34/70 is about 24% complete and the S23 is about 32% complete
Does this seem slow to any of you lager brewers?? If so, I am considering driving over to the LHBS and buying a couple extra packs of each yeast and re-hydrating and pitching it tonight after work.
Thanks for the help in advance!
Fermentation seems like it is slow. On the first batch, I had slow blowoff tube activity in 24 hrs. This batch I have had virtually none after 2 days. You could get some bubbles out of the tube if you picked the tube up a little, but no active bubbling. There was the normal, expected yeasty smell in the temp controlled fridge that I ferment in on day 2. Last night, 2 days after pitching, I disconnected the tri clover blow off connection and looked into the fermenter. Their was a definite krausen on the top of each.
This morning, 2.5 days after pitching, I decided to pull a sample and take a gravity reading. The gravity had gone from 1.047 to 1.038 for the 34/70 and from 1.047 to 1.035 for the S23. I expect the final gravity to be around 1.010, so the 34/70 is about 24% complete and the S23 is about 32% complete
Does this seem slow to any of you lager brewers?? If so, I am considering driving over to the LHBS and buying a couple extra packs of each yeast and re-hydrating and pitching it tonight after work.
Thanks for the help in advance!