Lager fermentation question

[jeeppilot]

I have my first lager going, a Vienna. Recipe targets OG 1.054, FG 1.008. Pitched two packets of 34/70. Fermented at 53 for 7 days then let rise to 57 for the last 3 days. After 10 days I’m at 1.015 and the fermentation profile has me finished with the diacetyl rest beginning the ramp down to 44. Should I wait a bit longer or will it likely finish up those last few points in the next week as it ramps down?

 

[SanPancho]

depends on your mashing. if you were at the right mash temp and that is indeed the expected FG then you've still got quite a way to go. if you mashed too high or didnt have full conversion you may be at or very close to FG. i'd let it rise up to at least 60 even 65. give it a few days. then crash.

generally speaking, giving lagers time never hurts.

 

[ListerH]

This has you at around 71% attenuation which is low end for 34/70. I'd be tempted to rouse it with a little shake of the fermenter and up the temp a few degrees to help it finish the job.

 

[JimRausch]

Agreed. I raise the temp. for my D-rests to 64 and hold it there for a couple days. And you can expect another point or two during the lagering process.

 

[jeeppilot]

depends on your mashing. if you were at the right mash temp and that is indeed the expected FG then you've still got quite a way to go. if you mashed too high or didnt have full conversion you may be at or very close to FG. i'd let it rise up to at least 60 even 65. give it a few days. then crash.

generally speaking, giving lagers time never hurts.

I did taste it and it doesn’t taste like a 1.015. But the recipe called for a multi-step mash, which I know isn’t REALLY necessary in most cases, but I did it anyway. 125 protein, 147 beta and 164 alpha rests. I calculated my conversion at 97% which, if my numbers are right, can’t do much better than that.

I’m going to raise it to 163 for a couple days and rouse the yeast. See what happens. Thanks guys. [emoji482]

 

[jeeppilot]

So it’s dropped a couple more points, down to 1.012. I’m slowly dropping it to 44 then when transfer to a serving keg and lager for 6 weeks. My next question is, can lagering occur at 40F? Is that too warm? I have a fermentation fridge, but I have more batches that most go in before 6 weeks are up that obviously won’t ferment at 32-34. My kegerator I serve from is at 40. Can I just put it there? Would I be better cooling my serving kegerator?

 

[SanPancho]

40 will work. not as fast as 33/34 but it'll work. if you do a d rest then the lagering phase is really just about dropping out hop particles, polyphenols, random proteins, etc. you can speed it up by using finings like gelatin or biofine. or just let it sit. both work. just a question of speed.