Problems with Lager after racking

[gnatp2]

I am working on my first lager attempt and have a stuck fermentation. I did a primary fermentation for 1 week at 55 degrees and brought the SG from 1.060 to 1.020. I racked it to my secondary fermenter and threw it back in the fridge at 55 degrees. It has been in there for 36 hours now and there have been zero sign of any fermentation. I know I have removed most of the yeast during the racking process but I figured that there would still be plenty in there to continue the final secondary fermentation process. The bubbler has zero activity whatsoever.

I am contemplating warming it back up to see if any activity starts and then cool it back down slowly to 45 degrees for the lagering process.

Any advise?

Thanks,
Nate

 

[Beer604]

I am no expert by any means, but I am gearing
towards doing my first lager so I read a lot about this topic.
The way I understand it is that you need a large starter and
let it ferment until you reached your final gravity. (no secondary)
After that move it to secondary and lager it cold.
I hope it is correct and helps.
If I'm wrong I'm sure someone will correct me.

 

[Nateo]

Beer604 sounds right. I mean, you racked it, and it stopped fermenting, so apparently if you want it to keep fermenting, don't rack it.

 

[Yooper]

At this point, the only thing you can do is warm it up and see if you can kick start fermentation. Since it's 1.020, it's probably near finished so you may not get any more out of it. I probably wouldn't bother repitching, as it would take a huge starter and might not work anyway.

Of course now you know, but next time don't rack off of the yeast until you're at FG. Often if you're doing a diacetyl rest, 1.020 is the perfect time to do it. Then fermentation finishes up, and the beer can be racked off of the yeast cake to begin lagering.

 

[gnatp2]

Ah, I guess i misunderstood how to go about this. I thought the "lagering process" was what you did after you got the SG down to around 1.020 and then the yeast finishes off the last bit during the lagering process. What happens during the lagering process if the yeast aren't doing anything?

Nate