I am about to bottle some German octoberfest, I have had it in my fridge for three weeks at 38 degrees and was told to take it out and bring it up to room temp, 70, it seems to have kicked off the fermentation, do I bottle it? I have racked this to my bottling bucket with priming sugar.
Bottling question
- Thread starter grohr
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flars
Well-Known Member
Did your hydrometer readings indicate final gravity had been reached before you cold crashed?
ScottG58
Well-Known Member
I have only done two lagers so take my advice with a grain of salt. I am making the assumption that you fermented for three weeks at around 50 degrees before you chilled. If hit your final gravity before lagering, you are probably seeing bubbles because the warmer beer is releasing carbon dioxide. If you were at final gravity before bottling, bottle it. Hope it works out for you.
You didn't have to warm it up before bottling- but since you did, the airlock will bubble (sometimes vigorously!) when moved to a warmer area.
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