natebanks7
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- Apr 8, 2013
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I recently brewed an extract lager with an OG of 1.079. My LHBS suggested m aking a starter from dry yeast to get the cell count up and it seemed to go well and fermented for a couple of weeks. I tested it and it was 1.024 so I did a d-rest for 36 hours then chilled to 42* to lager. I was hoping to see the gravity go down more but after 4 weeks lagering it is still at 1.024 d it is tasting very sweet. My question is ther anything I can do to ferment this farther without risking the batch? My plan was to lager this for about 4 more months before bottling. Thanks