I've got my first lager going and am starting to think I left it in the primary too long. It's a pilsner using safelager w-34/70. It went a month in the primary at 52 degrees (long past any signs of activity) and has now been in the secondary a week and there doesn't seem to be any sediment or trub and I'm thinking there may not be enough yeast for naturally carbonating.
Wondering if I need to plan on getting some more yeast for carbonation or if there's still plenty yeast in there. Could there still be enough yeast even though there seems to be nothing happening or collecting on the bottom? Was planning on going a month in the secondary at 42 degrees.
Thanks!
Wondering if I need to plan on getting some more yeast for carbonation or if there's still plenty yeast in there. Could there still be enough yeast even though there seems to be nothing happening or collecting on the bottom? Was planning on going a month in the secondary at 42 degrees.
Thanks!
