Pilsner: 3 weeks fermentation activity?

[njohnsoncs]

I'm brewing my first Pilsner and it's been fermenting for about 3 weeks (I see bubbles in the airlock). I checked about a week ago and the SG was at 1.011 (OG: 1.049) and the bubbles were slowing so I did a diacetyl rest for a week. After which the SG was 1.008. That was yesterday and I still see bubbles in the airlock.

My questions: is it common for a Pilsner to ferment this long? If so, is it OK that it's been in the primary fermenter for almost 3 weeks? Is it OK to ramp to lagering temps before fermentation is complete if I'm kegging?

Thanks!

 

[waldoar15]

I'd go ahead and keg/lager it if it's 1.008.

 

[McKnuckle]

^I agree.

It's at 77.5% attenuation and after 3 weeks at lager and D-rest temps, I'm sure it's done. Keg it and chill it. Even if it ekes out another gravity point once it's kegged, who cares? You won't notice anything.

 

[Smellyglove]

First generation yeast might take this long if you've fermented it on the cooler side. The bubbling in the airlock is what I guess mostly, if not all, due to you turning up the temp for D-rest, so the beer is releasing co2. Airlock activity itself is not a sign of fermentation, it's just telling you that gas is going through the airlock.

 

[Cavpilot2000]

First generation yeast might take this long if you've fermented it on the cooler side. The bubbling in the airlock is what I guess mostly, if not all, due to you turning up the temp for D-rest, so the beer is releasing co2. Airlock activity itself is not a sign of fermentation, it's just telling you that gas is going through the airlock.

All of this 100%.
Don't rely on airlocks. Their purpose is to keep organisms out, not to indicate fermentation activity.

 

[njohnsoncs]

Brilliant! I will keg asap and ramp down the temp.

Just curious, how long is too long for a Pilsner to sit in primary fermentation? For my ales, I usually do 3 weeks.

 

[Cavpilot2000]

Assuming you are trying to ferment to full attenuation (not spunding), 3 weeks is a safe bet (including D-rest ramp-up if you are doing one).
Barring problems with your yeast or other environmental issues, it shouldn't need any longer than that. No beer at reasonable normal gravity, even a cold-fermented lager, should take more than 3 weeks in fermentation.

Then your ramp down to lager temp should take about a week, then lager for a while.

As with everything, there are variations on technique. There are those "short & shoddy" fast-lager types who are drinking their bottom-fermented beers (they aren't lagers if you don't...wait for it...LAGER them...) in 3 weeks or less.

But a more traditional profile is 2-3 weeks in primary, rack, ramp down for about a week, then lager 4-6 weeks at as close to freezing as you can manage.