giftedeye2
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If I am a week into a lager fermentation and I haven't seen any change in a couple of days with the OG can I add something to help boost the ABV?
What is the temp of your fermenter right now? If you haven't already you could raise the temp for a diacetyl rest and you will more than likely get down to your expected final gravity of 1.013.
Ok sweet. I am sitting at 51 degrees. Should I go up to like 62 degrees for diacetyl rest?
Do you think I should be seeing some airlock activity as the temperature rises?Yes, absolutely!
Do you think I should be seeing some airlock activity as the temperature rises?
Do you think I should be seeing some airlock activity as the temperature rises?
can I add something to help boost the ABV?
I had exactly what happened to you happen to me as well. Did the diacetyl rest for three days at 64 and now taking it down 4 degrees per day until I hit 34. My gravity points are the same as your start 1048 and now holding at 1018. I anticipate holding at 34 for about two weeks before I keg it. It should read about 1013 at that point. I brew with the Grainfather system so I dumped my yeast a couple of days ago at the end of the 64 degree diacetyl rest . BTW the brew I am making is an Octoberfest. I think I've got this - first laager.Cranked it up to 64 and gave her a shake. We are getting some airlock action now. Thanks everyone.
I had exactly what happened to you happen to me as well. Did the diacetyl rest for three days at 64 and now taking it down 4 degrees per day until I hit 34. My gravity points are the same as your start 1048 and now holding at 1018. I anticipate holding at 34 for about two weeks before I keg it. It should read about 1013 at that point. I brew with the Grainfather system so I dumped my yeast a couple of days ago at the end of the 64 degree diacetyl rest . BTW the brew I am making is an Octoberfest. I think I've got this - first laager.
You could try and pitch another packet of yeast but it sounds more likely that the wort just has less fermentable sugars that desired. What was your grain bill and mash schedule? What was you yeast strain and pitch rate?
I suspect that because of the high percentage of Munich you have a very low fermentability of the wort. Particularly if you used a single infusion mash in the mid to high 150s. It would also appear that you pitched a low cell count. I’d guess you got 200B cells at best, and needed closer to 350B.11 lbs Munich
1lb Vienna Malt
.5lb Cara Munich
I used one packet of WL820 in a starter that I made with the "Proper Starter" Can
I suspect that because of the high percentage of Munich you have a very low fermentability of the wort. Particularly if you used a single infusion mash in the mid to high 150s. It would also appear that you pitched a low cell count. I’d guess you got 200B cells at best, and needed closer to 350B.
Did you tase the beer? If it’s to heavy or sweet you could try and make a second batch of mostly Vienna and Pilsner malt, step mash (144/160), pitch at the 350B level, and hope for 1.010 or so. Then blend the two to get 10 gal of beer at about a 1.013 or 1.014 FG. Good luck.
1 hour at 157? now I am questioning everything. I think it may have been warmer then I would have hoped for.Munich and Vienna are both considered base malts. Munich doesn't have a lot of extra diastatic power to convert more than just itself, but you should be able to do a 100% Munich beer without issue... Of course that's assuming this wasn't dark Munich.
@giftedeye2 What was the mash schedule (temps and times)? And are you sure the thermometer you used is correct.
1 hour at 157?
@rsquared Curious of a good source for this, I have read a few articles that steer away from using Munich alone as a base malt, as it only has about 1/4th of the diastic power of a typical base malt, marginally enough, but far from ideal. Particularly with a high mash temp. Also see conflicting information about Vienna, as some sources list the diastic power as 45-50, similar to Munich but others state over 100 (Braukaiser). Not picking a fight, just looking for more information to help design quality recipes.Munich and Vienna are both considered base malts. Munich doesn't have a lot of extra diastatic power to convert more than just itself, but you should be able to do a 100% Munich beer without issue... Of course that's assuming this wasn't dark Munich.
@giftedeye2 What was the mash schedule (temps and times)? And are you sure the thermometer you used is correct.
@rsquared Curious of a good source for this, I have read a few articles that steer away from using Munich alone as a base malt, as it only has about 1/4th of the diastic power of a typical base malt, marginally enough, but far from ideal. Particularly with a high mash temp. Also see conflicting information about Vienna, as some sources list the diastic power as 45-50, similar to Munich but others state over 100 (Braukaiser). Not picking a fight, just looking for more information to help design quality recipes.
https://byo.com/article/using-munich-vienna-malts-tips-from-the-pros/
I think a low alcohol, high FG beer may be too cloying to enjoy, but taste it. If you don’t like it either spike it with 1-2 lbs of corn sugar and/or DME (boiled with some hops and cooled) or blend it with a more attenuated batch.So should I call it a loss as far as ABV boosting or put in some sugar or?
Adding more sugar is the best you’re gonna be able to do with this recipe.
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