I have a Maibock (OG 1.070) that I started a week ago fermenting at 50F. In that week, it has only dropped to 1.060. I'm trying to decide if I should worry or not. I don't want to be impatient, as I know lagers require it but the amount of progress is seems pretty small. Also, I have a paranoia about under pitching and getting a sour beer (it happened on my Oktoberfest).
I did use a 2-stage starter (1 Gallon each stage at OG 1.037) and cold pitched the starter at 40F into the wort @ 50F. My main point of worry is if I decanted too much of the starter and poured enough yeast to under-pitch to the point of getting a sour beer/stuck fermentation. Or if I thermally shocked the yeast.
Any Opinions?
I did use a 2-stage starter (1 Gallon each stage at OG 1.037) and cold pitched the starter at 40F into the wort @ 50F. My main point of worry is if I decanted too much of the starter and poured enough yeast to under-pitch to the point of getting a sour beer/stuck fermentation. Or if I thermally shocked the yeast.
Any Opinions?