Quick Lager method did I screw up

[jtp137]

This is only my second lager the first was a Vienna lager fermented with wlp833 went from 1.053 to 1.012 fermented at 48 for around three weeks

This time tried to do the quick lager method with dry yeast mangrove jack bohemian lager yeast. Held at around a week at 50 degrees took a gravity reading and I thought it was at 1.023 so I removed the temp probe from the fermentor and raised the ambient temp 5 degrees a day till it hit 65 looks like it stopped bubbling and the little krousen layer dropped around 1.020 gravity from 1.057 I did use three packs of yeast and it has only been 10 days but it looks like all signs of fermentation stopped

Did the temp ramp ruin this or do I just need to wait a couple more weeks at 65 degrees

 

[Double_D]

Generally I'd say waiting another week would be a good idea. I haven't read of raising temp during fermentation of a lager to speed it up. But, I also haven't looked for a quicker way to get that part done. I have read about layering at room temp and raising temp for a diacetyl rest. Both things that I have done. I have left my pils and munich at 65 or so for a week or two after fermentation was done to hopefully speed up the storing time. Honestly, I don't think it helps as much as time does.

As far as ruining a batch, I think you'll just have to get it conditioned and test it out at room temp.

 

[zacster]

I'd say take measurements over the next few days and see if the gravity drops some more. Maybe stir up the yeast a bit too with a sanitized racking cane. In any case, once you get the gravity down a bit more you will have beer, maybe not the exact flavor profile you were shooting for, but you will have beer.