abrewer12345
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- Nov 30, 2015
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i put question marks because i'm not sure i need help, just want to bounce some things off of some more experience brewers! so we brewed a pilsner last saturday 5/2 and everything went perfect; hit our numbers and everything. pitched our yeast at about 58 and its in our fridge sitting at about 50 degrees right now. started at 1.046, knocked off 6 points in 12 hours to 1.040 and its been there since. 2 days later and not a movement at all. we typically brew ales and have dabbled in kviek a bit lately so i think i'm fermentation spoiled. my bigger question is this - i built a starter the friday morning before and it ran at room temp (lets call it 68) for about 30-36 hours before pitching to promote yeast growth. did i mess this up by not having the starter at lager temps? any help is appreciated. all recipe info below:
9lb weyermann pilsner malt
8oz acidulated
8oz carafoam
hops at 60 minutes and 10 minutes in boil, mashed at 149 for 60 minutes.
yeast : Omega Pilsner I
thanks in advance!
9lb weyermann pilsner malt
8oz acidulated
8oz carafoam
hops at 60 minutes and 10 minutes in boil, mashed at 149 for 60 minutes.
yeast : Omega Pilsner I
thanks in advance!