Further Help Needed With a Lager

[Helper]

*UPDATE FROM:
https://www.homebrewtalk.com/f163/lager-fermentation-help-318130/

Hello everyone, I thought I would do an update and let everyone know how things are going. Also I have a few more questions.

I let the lager ferment in the primary at 54 deg F for two weeks, and then I raised the temperature up to about 62 deg F and did a diacetyl rest for 2 days. I then racked into a secondary, 6.5 gallon glass carboy, ans it has been sitting at 34 deg f (+/- 2 degs) for about 2 weeks.

I had a starting gravity of about 1.047 and when I racked into the secondary it was around 1.020. The brew tasted strong, smooth, crisp, and a little fruity (a very light hint of citrus probably from the day or so of warm fermentation.

I took a sample with a few days ago and the results were a little dissatisfying. The potency of the brew seemed to diminish along with the flavor. The flavor is now resembles that of a light ale with very subtle fruit notes. I think my biggest concern is the lack of good mouth feel. In my opinion the brew feels slimy, almost like a sweet flat soda slimy. I wonder if it is due to the lack of carbonation because of the extended lagering fermentation and cold temperature?

Another thing I noticed was that the brew isn't clearing very well. The yeast seem to be getting stuck on the inner ribs of my carboy and the brew is still very hazy.

Should I sanitize my racking cane and give the brew a light swirl to suspender the yeast on the walls of the fermenter in hopes that it will drop to the bottom?

I'm also worried about the high gravity. As it stands the brew is at about 1.020 like I said. I think it should be at least 1.014 (this is a little high as well but rogue's dead guy ale is around that and they say it adds to the maltyness of the brew). I'm wondering if I underpitched the yeast, since I didn't use a starter, and didn't allow it to ferment in the primary for long enough.

Should I let the brew come up to the 54 deg mark and let it ferment for a week and then allow it to crash again for 2-3 weeks?

I'm also worried/ wondering about priming the bottles with this 1.020 gravity. I want good carbonation but I'm afraid of the bottles breaking if the yeast ferment more of the sugars on top of the priming sugars.

Let me know if you have any other ideas or suggestions, all input is appreciated.

Thanks in advance,
Helper

 

[Andrew5329]

If it still tastes sweet it means you still have fermentables that the yeast hasn't consumed, ongoing fermentation would also explain why as your brew has aged it's gotten less sweet and citrusy or fruity.

When yeast is active it stays in suspension, then when it finishes consuming the sugars it goes dormant and settles which probably explains your "slimy" mouth-feel.

What probably happened was that the yeast had a very slow start since you didnt use any form of starter and your fermenter Immediately went into a cold environment. I dont do anything fancy, but if I'm using a dry packet of yeast I'll put it in a covered bowl of warm water for 15min before I pitch it

I'm honestly not an expert on Lagering, but my educated guess would be that you racked into your secondary and plunged the temperature before the beer was ready.

Double check this with a reference on Lagering but I'd say take a gravity reading, then gently swirl the carboy for a few seconds and raise the temperature to your original fermenting temp.
At that point wait 48 hours and do another reading.

A last word of advice, dont bottle untill your 100% sure all your fermentables are consumed, and by that I mean 3 days of hydrometer readings showing no change in Gravity.

Hope this helps, RDWHAHB