NEIPA_Allday
Member
Hello everyone. So, I brewed a 5 gallon batch of Vienna Lager exactly 20 days ago. O.G.: 1.054. Used Omega Yeast OYL - 106 and fermented at 50 degrees. As fermentation slowed I bumped it up to 52 degrees. Just took a sample (1 day shy of 3 weeks) and my F.G was 1.013 which seems pretty high to me. The beer tastes greats with a crisp clean lager characteristic and no unwanted phenolic flavors but there is residual sugar evident that is out of style for a vienna lager. Was hoping to get the beer to dry out a bit more. Any suggestions? The yeast seems pretty inactive at this point and I can’t imagine the beer drying out to any significant amount after 4-6 weeks of lagering at 32 degrees. Any advice would be much appreciated!
Cheers!
Cheers!