Hello Everyone,
I've got what I hope is a pretty basic question. I am lagering an Oktoberfest beer in my fridge. Internal fridge temp is around 47 Degrees F. My batch size is five gallons. I am brewing one of the Oktoberfest clones from Midwest and the recipe called for 9.3 lbs of extract. The yeast I used is the White Labs #820 and I did NOT use a starter. I pitched the yeast into the cooled wort and I waited about four days with the wort at room temp (70 Degrees) until I saw the air lock start to bubble. I then moved the fermenting beer to the fridge.
My issue is that since I moved the beer to the fridge, the airlock is not bubbling. Is this normal for lager fermentation or should I be seeing activity in the lock? This is basically my first lager and I don't have a lot of experience with them. I'm hoping to have the beer ready for drinking by mid-October. Any thoughts or suggestions regarding my situation would be much appreciated.
I've got what I hope is a pretty basic question. I am lagering an Oktoberfest beer in my fridge. Internal fridge temp is around 47 Degrees F. My batch size is five gallons. I am brewing one of the Oktoberfest clones from Midwest and the recipe called for 9.3 lbs of extract. The yeast I used is the White Labs #820 and I did NOT use a starter. I pitched the yeast into the cooled wort and I waited about four days with the wort at room temp (70 Degrees) until I saw the air lock start to bubble. I then moved the fermenting beer to the fridge.
My issue is that since I moved the beer to the fridge, the airlock is not bubbling. Is this normal for lager fermentation or should I be seeing activity in the lock? This is basically my first lager and I don't have a lot of experience with them. I'm hoping to have the beer ready for drinking by mid-October. Any thoughts or suggestions regarding my situation would be much appreciated.