- Aug 26, 2008
- Reaction score
In the middle of fermenting my first lager after a few various ales over the past year. Followed sanitation procedures obsessively along with the recipe. It's been fridged at 60 - 50 degrees the entire time, with dry yeast being pitched at the higher end. Checked it a few times after no activity from the airlock, but always saw some bubbling and read in a few different places that lagers don't always present as vigorously as ales. Now I'm a week in and a check reveals a vigorous white foam across the wort, but with a yellowish patch and a slight sulphuric smell. Was getting ready to do a gravity check and then bottle, but am wondering whether it is contaminated, and if so, whether it is worth keeping. Your thoughts?