So I'm fermenting a lager and it seems to be taking a long time. I'm wondering if I should take it down to the lagering phase now or just let it keep going.
The OG was 1.049 using mostly pilsner malt mashed at 152 and this is a 5 gallon batch. Yeast is WLP 830 and I pitched according to mr malty calculator
I chilled to 45 degrees and let ramp up to 48 degress after 2 days. It sat at 48-49 for 10 days at the gravity went to 1.020. I kicked it up to 56 degrees and it is now at 1.011. 1.011 seems like it is done to me (has been a total of 3 weeks now) but it still bubbles 1-2 per minute and I can see small bubbles of co2 rise in the fermenter (i am using a better bottles with standard 3 piece airlock).
I don't want to leave it on the yeast too long to prevent autolysis, but I also want this thing to fully ferment.
Is it done or should I just keep this guy going. 3 weeks seems like too long to me!
Nate
The OG was 1.049 using mostly pilsner malt mashed at 152 and this is a 5 gallon batch. Yeast is WLP 830 and I pitched according to mr malty calculator
I chilled to 45 degrees and let ramp up to 48 degress after 2 days. It sat at 48-49 for 10 days at the gravity went to 1.020. I kicked it up to 56 degrees and it is now at 1.011. 1.011 seems like it is done to me (has been a total of 3 weeks now) but it still bubbles 1-2 per minute and I can see small bubbles of co2 rise in the fermenter (i am using a better bottles with standard 3 piece airlock).
I don't want to leave it on the yeast too long to prevent autolysis, but I also want this thing to fully ferment.
Is it done or should I just keep this guy going. 3 weeks seems like too long to me!
Nate