Arminius757
Well-Known Member
- Joined
- Jan 4, 2016
- Messages
- 97
- Reaction score
- 18
So this will probably fall under that whole "patience is a virtue young padawan" but I will ask anyway.
I am currently brewing my first lager, a "Bitburger" extract clone using the flowing recipe:
http://byo.com/malt/item/1798-bitburger-premium-clone
The only thing I changed is the yeast, I pitched two packs of dry yeast 34/70. Also, instead of following the fermentation schedule posted there, I did a little research and opted for the Tasty's lager fermentation schedule. Note that I also pitched the yeast at about 55, not the 68 mentioned in the above recipe. Brew day was on the 25th of Feb. So, after a very very long lag time of almost 72 hours, the beer finally got underway. I started checking the SG about every day or two so that i could keep up with the schedule. OG was 1.045, now at about 1.023, and with the help of Beersmith, I expect to get down to about 1.011-012. I use a refractometer, so its not like I am pulling out massive amounts of beer at a time to check. Also, the fermentor is inside a chest freezer with temperature control and the temp probe inside the beer via thermowell.
Basically, my question is as follows, how long should I expect this beer to ferment? I have been reading a lot of different things on lager fermentation, and I have seen things from saying from 10 days to 3 weeks. I was hoping to have my beer in secondary for lager by the end of the week as I am going out of town for about a week. The beer is about half way done, but I have noticed that the krausen has collapsed and is all but gone at this point... I guess I am worried about a stuck fermentation, as the SG hasnt changed all too much. So I just leave it till when I get back? I was hoping to have this beer done around the 10th of April. I know that means this is a short lagering cycle. I am just asking for some advice on what actions to take now.
Thanks
I am currently brewing my first lager, a "Bitburger" extract clone using the flowing recipe:
http://byo.com/malt/item/1798-bitburger-premium-clone
The only thing I changed is the yeast, I pitched two packs of dry yeast 34/70. Also, instead of following the fermentation schedule posted there, I did a little research and opted for the Tasty's lager fermentation schedule. Note that I also pitched the yeast at about 55, not the 68 mentioned in the above recipe. Brew day was on the 25th of Feb. So, after a very very long lag time of almost 72 hours, the beer finally got underway. I started checking the SG about every day or two so that i could keep up with the schedule. OG was 1.045, now at about 1.023, and with the help of Beersmith, I expect to get down to about 1.011-012. I use a refractometer, so its not like I am pulling out massive amounts of beer at a time to check. Also, the fermentor is inside a chest freezer with temperature control and the temp probe inside the beer via thermowell.
Basically, my question is as follows, how long should I expect this beer to ferment? I have been reading a lot of different things on lager fermentation, and I have seen things from saying from 10 days to 3 weeks. I was hoping to have my beer in secondary for lager by the end of the week as I am going out of town for about a week. The beer is about half way done, but I have noticed that the krausen has collapsed and is all but gone at this point... I guess I am worried about a stuck fermentation, as the SG hasnt changed all too much. So I just leave it till when I get back? I was hoping to have this beer done around the 10th of April. I know that means this is a short lagering cycle. I am just asking for some advice on what actions to take now.
Thanks