Yeast stopped at 1.035 (wy2206)

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adam01

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And I transferred to the keg. This is a doppelbock (1.074)

I took some of the dropped yeast cone and mixed it into suspension and poured it into the keg, hoping that it will restart some fermentation. But it doesn't look good. All I see
is a few tiny clumps of bubbles (I've never seen what a lager looks like fermenting.)

Should I take what's left of the yeast cone and make another starter ? Or should I get another yeast pouch. I reused the yeast cone from an oktoberfest, so I should have had plenty of yeast.
 

broombrew

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A lager takes much longer and since it is so much slower, it may be harder to see any activity even if it is occurring. How long did you leave it in the fermenter? What temperature was it kept at? What did you expect it to finish at, are there a large amount of unfermentable sugars in there?
 
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adam01

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Lager fermentation process:
52 degrees, 14 days.
OG 1.074, expect FG 1.020 - all grain batch.
Diacetyl rest to 168 for last 2 days (though it was as 1.025)

Transferred to keg at what I thought was 1.025, but really was 1.035.
 
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