Have a dunkel going, pitched 48 with plenty of yeast (equivalent of 9L starter stepped up) with WLP833.
100% light munich with 4 oz carafa II (huskless)
ETA: OG was 1.052
Mash:
133 for 20 mins
152 for 45 mins
thin decoction to 168 mashout
Anyway, fermentation took off fairly quick and really ripped for being a lager. Kept perfect temp controlled at 50 for a week (little airlock activity) and I slowly increased (let it free-rise with ambient 66) to 60 for d rest and hoping to ensure as many fermentables as possible get eaten up before lagering.
Well, checked the reading after 3 days of that and was at 1.020, worried that its not going to do much more...I would think I want it more about 1.012-1.014...what kind of options sound like a winner here?
I was thinking maybe adding .5 lb of corn sugar (boiled and cooled obviously) might be a good way to dry it out just a little? Enzymes seem to be a bit much for that little of a change.
Maybe a different yeast pitched in?
Steal some of the beer in there now and build up the yeast to krausen it?
Any ideas for just a little bit of SG drop would be great...I still plan on letting this go another week and checking to see if it dropped more before I do this, but thought I would get the thinking started now...
Thanks!
100% light munich with 4 oz carafa II (huskless)
ETA: OG was 1.052
Mash:
133 for 20 mins
152 for 45 mins
thin decoction to 168 mashout
Anyway, fermentation took off fairly quick and really ripped for being a lager. Kept perfect temp controlled at 50 for a week (little airlock activity) and I slowly increased (let it free-rise with ambient 66) to 60 for d rest and hoping to ensure as many fermentables as possible get eaten up before lagering.
Well, checked the reading after 3 days of that and was at 1.020, worried that its not going to do much more...I would think I want it more about 1.012-1.014...what kind of options sound like a winner here?
I was thinking maybe adding .5 lb of corn sugar (boiled and cooled obviously) might be a good way to dry it out just a little? Enzymes seem to be a bit much for that little of a change.
Maybe a different yeast pitched in?
Steal some of the beer in there now and build up the yeast to krausen it?
Any ideas for just a little bit of SG drop would be great...I still plan on letting this go another week and checking to see if it dropped more before I do this, but thought I would get the thinking started now...
Thanks!