Slow Doppelbock Fermentation

[ClarnoBrewer]

I scoured the threads, and haven't really found anything that's specific to my issue. My fermentation isn't stuck, it's just slow. This is the first lager I've done in a long time, and my first big lager.

OG was 1.087. I pitched with .5 liters of Wyeast 2206, aerated with O2 and a stone, and fermentation actually took off within 6 hours. Since then, it's been steadily bubbling away. It's been 2 weeks, and it's at 1.033. Do I need to pull off the trub soon? Should I wait to do a d-rest until I'm closer to my FG? I'm not in a hurry, but I'm curious as to whether this is normal.

Thanks!

 

[PT Ray]

If you just made a 1/2 liter starter you way under pitched. The easiest thing is to bump the temp up about 5-10 degrees F, which would basically be your diacetyl rest at this point.

 

[ClarnoBrewer]

Sorry, I should have been more clear with the details. It was a 25g batch, and I pitched half a liter of yeast from Wyeast, plus an additional smack pack in 2l of wort. This is pretty close to what they recommend for a lager. Probably still underpitched a bit, but not drastically so. Fermentation started pretty quickly, so that's good. I pitched at fermentation temp (50*) and it's been at that temp since then.

If I bump up the temp now, and leave it until I reach my FG, will that cause any off flavors?

 

[wailingguitar]

Sounds perfect to me. Fast start, slow steady ferment. That's what you want from a lager. Leave it alone, the yeast know what to do

 

[PT Ray]

If I bump up the temp now, and leave it until I reach my FG, will that cause any off flavors?

The general rule is to bump it up the last third or quarter of fermentation. According to my calculations, 3/4's was at 1.038 if you factor a 75% ADF/1.022 terminal gravity.

I just watch for the bubbles to slow and then pull the fermenter out of the chest freezer to leave at room temps for a few days. After that, it's lagering time.