Lager not Fermenting?

[Seanbmc]

I brewed a lager last Saturday. The only cool place to put it was in my fridge turned all the way up. It is about 49/50 in there. I did not get much bubbly action, but some formation on the top. But nothing near any other brews I have done. I decided to take a gravity reading tonight and it is the same as my OG, 1.04. I read on here bubbly airlock is not a good sign, but checking gravity is. It as been 3-4 days so im starting to worry.

I used Saflager S-23 Yeast and I think the package said temps between 51-59. Am I too cold in the fridge? My other option is the 70 deg apt.

At this point what are my options? Pitch new yeast? Warm it up? Shake it up? Wait it out?

Here is a pic of the formation on top, very thin.

 

[MaynardX]

Looks like krausen on top. I think your fine. Let it go.

 

[mux]

Let it ride in the fridge!

 

[Seanbmc]

Ok, so nothing too strange seen?

I realized my reading was a bit off, it was 1.04 @ 50 deg. I realized the temp difference and it had warmed up some. Its about 1.038. So there has been a little action in there

 

[mux]

Rdwhah!

 

[clemson51]

I agree looks exactly like it should.

 

[pjj2ba]

Lagers (at the proper fermentation temperatures) don't develop the thick krausen like most Ales do

 

[leolee86]

lagers (at the proper fermentation temperatures) don't develop the thick krausen like most ales do

+1

 

[Seanbmc]

Is my final goal before removing from fridge to get to my FG?

Will a d-rest take care of it if im not close?

As far as the actual lagering can I keg it up and just leave it in the back of my kegerator? Do I need an airlock on it?

Thanks for all the great info, this site is great!

Sean

 

[pjj2ba]

If you cooled to 49/50 before pitching, then you likely will not need a diacetyl rest. If you pitched warmer, then you likely will need one. Even if cold pitched, doing a D-rest won't hurt anything. Just make sure you do it before the beer is finished fermenting - generally 80-90% of the way towards your FG.

Once kegged, it can happily just sit in your fridge without an airlock.

 

[Seanbmc]

Well I have a minor schedule change with my lager. I have family now visiting monday for the 4th of july week, and I have to move the 5 gallon carboy out of my bachelor-fridge and put the shelves back in. It has been in there for about a week, SG has not dropped too much from my OG.

Option 1 - Keep in carboy, move to room temp 70 deg for fermentation to finish. Then keg and lager.

Option 2 - Transfer to keg now. Airlock it and raise the temp of my keggerator up and leave it in there for a few weeks. Then d-rest, seal keg and put back in colder kegerator. If I transfer now wont I lose the good yeast layer that I need to finish fermenting?

Option 3 - Drink another stout and think about it some more...

 

[pjj2ba]

Well I have a minor schedule change with my lager. I have family now visiting monday for the 4th of july week, and I have to move the 5 gallon carboy out of my bachelor-fridge and put the shelves back in. It has been in there for about a week, SG has not dropped too much from my OG.

Option 1 - Keep in carboy, move to room temp 70 deg for fermentation to finish. Then keg and lager.

Option 2 - Transfer to keg now. Airlock it and raise the temp of my keggerator up and leave it in there for a few weeks. Then d-rest, seal keg and put back in colder kegerator. If I transfer now wont I lose the good yeast layer that I need to finish fermenting?

Option 3 - Drink another stout and think about it some more...

I'd probably go with option two if that isn't going to create problems serve any other beers.

The layer of yeast IS NOT required for finishing up. The yeast that have settled out do not contribute much at all to the fermentation and maturation of a beer. It is the yeast that are in still in suspension that are doing the work.