newtobrew5
Member
Facts:
NB oktoberfest extract kit, wyeast 2633 oktoberfest blend.
SG 1.065.
Pitched at around 56 with a 2 liter starter (I know, I know, but I didn't have the ability, time or vessel, for anything larger). Fermentation took off pretty quickly.
Primary fermentation was at about 52.
I did a D rest at around 65 after about two weeks (fridge is at a neighbors so I can't be too picky about taking readings and picking the perfect time to do the rest). I brought the temp back down to 52 after three days or so (wasn't going to be able to transfer it to lagering keg for another 3 days and didn't want to leave it warm that long).
This weekend was a full three weeks in primary and I was intending to transfer it to a corny to lager. I took a reading and I was at 1.020. By my calculations FG should be around 1.015 or so. Tasted good, but a little sweet. I aborted the transfer, and left the primary in the fridge and bumped up the temp to 56 or so. I did notice some bubbles in the airlock when I first opened the fridge.
Questions:
1) I have heard of a dreaded 1.020 curse. I thought given the d rest, I should be at FG by now. Am I worrying too much, and lager fermentations are that slow, and by next week I should be fine?
2) Was it o.k. to turn the temp up a little bit?
3) What do I do if it is stuck at 1.020. Keg and lager and have a sweet beer? Pitch more yeast? I saw some sort of other enzyme packet solution, should I do that?
4) I'm a beginning brewer (2nd batch, 1st lager) (as if you can't tell), so any other constructive criticisms of my methods will be taken well.
And yes, I realize I'm breaking all sorts of rules by not relaxing enough and by not taking two gravity readings three days apart (I will take another next weekend), but I have searched other threads and nothing is exactly on point, and I'm a little paranoid about this brew because in theory it is being featured at our annual oktoberfest party (and was kind of the reason I got into homebrewing).
NB oktoberfest extract kit, wyeast 2633 oktoberfest blend.
SG 1.065.
Pitched at around 56 with a 2 liter starter (I know, I know, but I didn't have the ability, time or vessel, for anything larger). Fermentation took off pretty quickly.
Primary fermentation was at about 52.
I did a D rest at around 65 after about two weeks (fridge is at a neighbors so I can't be too picky about taking readings and picking the perfect time to do the rest). I brought the temp back down to 52 after three days or so (wasn't going to be able to transfer it to lagering keg for another 3 days and didn't want to leave it warm that long).
This weekend was a full three weeks in primary and I was intending to transfer it to a corny to lager. I took a reading and I was at 1.020. By my calculations FG should be around 1.015 or so. Tasted good, but a little sweet. I aborted the transfer, and left the primary in the fridge and bumped up the temp to 56 or so. I did notice some bubbles in the airlock when I first opened the fridge.
Questions:
1) I have heard of a dreaded 1.020 curse. I thought given the d rest, I should be at FG by now. Am I worrying too much, and lager fermentations are that slow, and by next week I should be fine?
2) Was it o.k. to turn the temp up a little bit?
3) What do I do if it is stuck at 1.020. Keg and lager and have a sweet beer? Pitch more yeast? I saw some sort of other enzyme packet solution, should I do that?
4) I'm a beginning brewer (2nd batch, 1st lager) (as if you can't tell), so any other constructive criticisms of my methods will be taken well.
And yes, I realize I'm breaking all sorts of rules by not relaxing enough and by not taking two gravity readings three days apart (I will take another next weekend), but I have searched other threads and nothing is exactly on point, and I'm a little paranoid about this brew because in theory it is being featured at our annual oktoberfest party (and was kind of the reason I got into homebrewing).