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Overheated Lager Stopped Bubbling

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fredfoodphilly

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I have a Vienna Lager that I brewed Sunday and used a cake of WLP833 that I brewed a Maibock with, I did a 2 stage starter on that beer and it fermented for 17 days, 54F 10 days, 58F 3 days, 60F 3days, 64F 4 days. I checked Monday morning (morning after brewing)and is was bubbling nice, I checked it a few hours later and the thermometer inside the fermentation chamber read 93F, I opened it up and saw that the probe fell off, and the beer was warm, I shut the chamber off, and kept it open, it is in the garage, and is was really cold yesterday, I checked it like 4 hours later and it stopped bubbling. I waited for the carboy to cool, and turned it on at 54F. Its stabilized, but 24 hours later and fermentation hasn't resumed. Any ideas on a solution, not panicking yet, but would like to head off trouble. Thanks in advance.
 

estricklin

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When the temperature got that warm, the yeast probably went nuts on everything it could find. This is one of those instances where I would recommend taking a gravity reading, and actually tasting the beer too. I honestly think this beer could be fine as most if not all, of your fermentation was already over.
 
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fredfoodphilly

fredfoodphilly

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I will take a gravity, my hunch is it isn't done, I was thinking of giving it a stir, and raising the temp to 65, than when it re-starts, ramping down slowly to 54F.
 

HausBrauerei_Harvey

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I second that I bet it's done. With a healthy pitch (yeast from a cake) most of my lagers are at 99% FG within 7-10 days.
 
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fredfoodphilly

fredfoodphilly

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I might have not been so clear, the Maibock is done and lagering, it is the second beer pitched on that cake that got hot only 1 day after starting. I ramped up the temp, and went in a few hours later and took a gravity reading, I was 8.5P, still a way to go. I added some fermcap, oxygenated, and gave it a good stir. Good this is that it had definite CO2 blanket. I think it will be good, I'm gonna ramp it down to 54F over the next 2 days.
 

osagedr

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I might have not been so clear, the Maibock is done and lagering, it is the second beer pitched on that cake that got hot only 1 day after starting. I ramped up the temp, and went in a few hours later and took a gravity reading, I was 8.5P, still a way to go. I added some fermcap, oxygenated, and gave it a good stir. Good this is that it had definite CO2 blanket. I think it will be good, I'm gonna ramp it down to 54F over the next 2 days.
You oxygenated after it started fermenting?
 
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