Pages: 1
First lager isn't bubbling Continued
OK, so I took a hydrometer reading 2 days ago and it was 1.010. I opened the lid tonight and it looks like it is on the end of the fermintation. I took a big wif and I got a big nose full of carbon dioxide and thought I was going to pass out. I'm a little confused on the hydrometer reading. I took another one tonight and it is the same 1.010. I'm not real sure what I should do next. Its been in the primary for 10 days now. I tasted the sample and it didn't have any real bad flavor to it. Just new to this and trying to learn as much as I can. After I brewed my first batch and it tasted so good I knew I was hooked.
If you are at 1.010 for 3 days now, chances are your ferment is done. The idea of really good lagers is to keep them clear, so you should wait a couple more days to make sure as much of the yeast flocced out as possible. I would bring the fermenter to a place about 65 deg to do this, (gently because you do not want to stir up what has dropped out). 2-3 days at this 65 will be your d-rest (to remove diacetyl through yeast warming up and kicking in a quick clean up). Then transfer to your lagering seconary and drop the temp to 34-38 deg for as long as you want to lager for (usually 6-8 weeks) if yo go longer than that you may lose too much yeast for bottle carbing. 6-8 weeks you should be fine.
Thanks for the info. This is a kit and it says to ferment in primary for 2 weeks and secondary for 2 weeks. I think the yeast that was in the kit is designed to be able to work in warmer temps. I talked to the guy at the brew shop and he said between 50 and 60 degrees was fine. I will transfer into my secondary Friday or Saturday and go from there. Thanks again for the help.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|