stagstout
Well-Known Member
Last week I did a partial mash Sam Adams Boston Lager clone from AustinHomeBrew. My first lager. Made a starter for the German Lager White Lab yeast and pitched it warm, 64 deg. The O.G. was at 1.048, instructions stated around 1.050.
After about 10 hours, signs of fermentation had begun and I slowly, about 1 or 2 deg. an hour set the temp down to 53 deg. I checked the beer after 5 days of fermentation, signs of fermentation had slowed down and I got a reading of 1.016 @ 65 deg. AustinHomeBrew states in their instructions that the F.G. should be around 1.012.
At around 1.016, I was planning on doing a diacetyl rest at around 65 deg. but assumed that it would be done around week two of fermentation.
I was just wondering if anyone has experienced this quick of a fermentation when lagering? When I checked the gravity last night, it still smelled like yeast, rotten eggs, pretty overpowering. The karusen had fallen, but plenty of bubbles were still surfacing.
Would just like to hear some input from more experienced lager brewers.
Thanks.
After about 10 hours, signs of fermentation had begun and I slowly, about 1 or 2 deg. an hour set the temp down to 53 deg. I checked the beer after 5 days of fermentation, signs of fermentation had slowed down and I got a reading of 1.016 @ 65 deg. AustinHomeBrew states in their instructions that the F.G. should be around 1.012.
At around 1.016, I was planning on doing a diacetyl rest at around 65 deg. but assumed that it would be done around week two of fermentation.
I was just wondering if anyone has experienced this quick of a fermentation when lagering? When I checked the gravity last night, it still smelled like yeast, rotten eggs, pretty overpowering. The karusen had fallen, but plenty of bubbles were still surfacing.
Would just like to hear some input from more experienced lager brewers.
Thanks.