Lager Fermentation woes

[Nubiwan]

I'd guess so. It was bubbling for almost 2 weeks at 9°C and it eventually stopped. I haven't taken a gravity reading as it's cold crashed and lagering now, but I'm guessing it finished just fine. Sample from the tap smells and tastes fantastic, so I'm happy with it.

I'd have to take a gravity before I did anything else, if its going as a slow as it is now. Literally a bubble every 30 seconds. Perhaps this is the norm for lagering yeasts. I've read some are done in 5 days. Mines going to be 2 weeks easy.

 

[Toxxyc]

Remember the airlock is not a measure of fermentation.

 

[Nubiwan]

Remember the airlock is not a measure of fermentation.

Exactly my point. So why didnt you take a gravity reading, instead of "guessing it finished just fine"?

I think i just take gravity readings to sneak a taste. Sometimes twice a day.

 

[Toxxyc]

I've brewed a few beers to date. Usually when I have the temp ramped up, the krauzen has dropped, the beer is visibly clearing up and the airlock activity slows down at the higher temperature (and after the rest there for a week), I'm 99% of the time correct that fermentation is complete. I'll take a reading on bottling day to confirm, but that's usually just to calculate the ABV of the batch.

 

[cactusgarrett]

I'm 99% of the time correct that fermentation is complete.

Sounds good - people here are just concerned for safety, not gatekeeping. It just takes that 1% of the time for bottle bombs cause a problem. Better to be 100% sure.

 

[Toxxyc]

Yep. However, I had a few bottles go pop about 20 brews back, one giving me a permanent scar, so I guess I've got 79 to go before my next pop. Will make a mental note...