- Joined
- Apr 1, 2020
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FYI This is my first lager
Recipe: Pilsner Urquell Clone
Yeast: Wyeast 2278 Czech Pils (2 step starter)
OG: 1.050
Target: 1.013
It has been 2 weeks since I pitched the yeast and I can see this thing is still churning away inside the carboy, with bubbles constantly in the airlock. I know bubbles aren't necessarily indicative of any kind of fermentation, but the flurry inside the carboy makes me believe something is happening. The krausen has dropped a bit but there is still about 1/2 inch of white foam on top.
I originally pitched at 48f and brought it up to 50f. I have been ramping up by a degree every few days. It has been sitting at 55f for 3 days now and the churning inside the carboy is still the same.
I took a gravity reading today and it is at 1.026. So only 48% attenuated after 2 weeks and still 13 points from my target FG. It does smell and taste good.
So my plan is to RDWHAHB, let it sit for another week and see what happens, at least until the churning in the carboy stops. I'm only slightly concerned because of all the posts that I have read of lagers being fully fermented in 10-14 days at most.
Anyone have any thoughts?
Thanks!
Recipe: Pilsner Urquell Clone
Yeast: Wyeast 2278 Czech Pils (2 step starter)
OG: 1.050
Target: 1.013
It has been 2 weeks since I pitched the yeast and I can see this thing is still churning away inside the carboy, with bubbles constantly in the airlock. I know bubbles aren't necessarily indicative of any kind of fermentation, but the flurry inside the carboy makes me believe something is happening. The krausen has dropped a bit but there is still about 1/2 inch of white foam on top.
I originally pitched at 48f and brought it up to 50f. I have been ramping up by a degree every few days. It has been sitting at 55f for 3 days now and the churning inside the carboy is still the same.
I took a gravity reading today and it is at 1.026. So only 48% attenuated after 2 weeks and still 13 points from my target FG. It does smell and taste good.
So my plan is to RDWHAHB, let it sit for another week and see what happens, at least until the churning in the carboy stops. I'm only slightly concerned because of all the posts that I have read of lagers being fully fermented in 10-14 days at most.
Anyone have any thoughts?
Thanks!