JerseyBrewer
Well-Known Member
I've had a Bohemian Pilsner in the fermenter for about 12 days and I've only been able to get it down to a FG of 1.020 (OG: 1.065). It's close to the BCJP standard for the style (1.013 - 1.017) but not quite there. It's slightly sweet (to be expected) and has a real nice taste profile so I'm tending to not worry about it, but I'd like the communities opinion.
Here are the details on my fermenting schedule (Note: I have a 7 gal stainless conical in a dedicated upright freezer with a temp controller and I'm able to get within 1F of the target temps):
On brew day, I chilled it down to ~70F (it was extremely hot that day) and let it cool down to 44F in the frig (~12 hrs); I then pitched 22grams of rehydrated S-23 European Lager yeast. The yeast was reyhdrated in 75F previously boiled water and then chilled to the same temp of the wort (44F) before pitching.
Over the next 24 hours I raised the temp to 50F and in another 12 hrs or so I started to see activity in the air lock. It then fermented for another 10 days or so. I tested it several times and it steadily fell to 1.020. Yesterday I raised the temp (took another 12 hours to raise) to 60F. When I tested it this morning I expected it to dip below 1.020, but it hasn't...
My gut tells me to just be patient and give it the weekend at 60F to see if it drops anymore, but since I tend to be obsessive/compulsive about my brewing I'm concerned.
Would you make any changes to my schedule? I was only intending on conducting the diacetyl rest for a day or so but it looks like its going to be more like 2 or 3 days.
Here are the details on my fermenting schedule (Note: I have a 7 gal stainless conical in a dedicated upright freezer with a temp controller and I'm able to get within 1F of the target temps):
On brew day, I chilled it down to ~70F (it was extremely hot that day) and let it cool down to 44F in the frig (~12 hrs); I then pitched 22grams of rehydrated S-23 European Lager yeast. The yeast was reyhdrated in 75F previously boiled water and then chilled to the same temp of the wort (44F) before pitching.
Over the next 24 hours I raised the temp to 50F and in another 12 hrs or so I started to see activity in the air lock. It then fermented for another 10 days or so. I tested it several times and it steadily fell to 1.020. Yesterday I raised the temp (took another 12 hours to raise) to 60F. When I tested it this morning I expected it to dip below 1.020, but it hasn't...
My gut tells me to just be patient and give it the weekend at 60F to see if it drops anymore, but since I tend to be obsessive/compulsive about my brewing I'm concerned.
Would you make any changes to my schedule? I was only intending on conducting the diacetyl rest for a day or so but it looks like its going to be more like 2 or 3 days.
