DannoSpeaks
Member
Hey all - I have only two ale's under my belt and may have gotten over my head with my first lager attempt. I have an area under my entry way that I've been monitoring for a month and it's been a constant 48 to 51 F. Talking to the guy at the brew store, he recommended starting the fermentation at room temp over night to get the action going, then putting it in my basement for 2 weeks in primary and 2 weeks in secondary (minimum). Then bottling for storage in my basement for another couple months at the same place I fermented (I don't have capability to chill at 34 degrees).
Anyway, I'm 4 days in now, and after getting a very active start, once I placed it in cold storage things have really slowed down Maybe 1 bubble per minute...) Also I'm getting a slight sulfury smell from the airlock which isn't overpowering, but is there. Any thoughts?
Anyway, I'm 4 days in now, and after getting a very active start, once I placed it in cold storage things have really slowed down Maybe 1 bubble per minute...) Also I'm getting a slight sulfury smell from the airlock which isn't overpowering, but is there. Any thoughts?