Jump to content


Photo
- - - - -

Sloooow lager ferment


  • Please log in to reply
10 replies to this topic

#1 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 12 February 2021 - 06:55 AM

Man this beer took forever.  Granted, it was 25% Carapils Copper but I did have a good pitch of Bayern and a dose of Fungal Alpha-Amylase to help it along and it still crawled to 1.011.  I am debating if I should re-use this yeast or let it go.  Part of me just says to throw something simple in there see where it goes.

 

What would you do?

 

Readings were taken with my Easydens.  While they look odd I have no reason to not believe them.

 

IMG-11022021-190739-480-x-864-pixel.jpg



#2 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 12 February 2021 - 07:34 AM

What is odd?  Does the software allow you to make a plot over time?  Maybe I'm missing something.  My brain is tired since it's Friday.

Also, did you raise the fermentation temperature towards the end?
If I was questioning the yeast health I would probably move on to something else.


Edited by Mando, 12 February 2021 - 07:48 AM.


#3 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 12 February 2021 - 07:56 AM

Yes I raised temp.

 

The odd part, and I guess the dates are not that visible in the picture, is the huge drop of 15 points form 1/24 to 1/27 and then going at about 2 points a day after that.  I would expect at least 7-8 points a day on average.  It was the first run of the yeast too.



#4 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 12 February 2021 - 07:57 AM

Yes I raised temp.

 

The odd part, and I guess the dates are not that visible in the picture, is the huge drop of 15 points form 1/24 to 1/27 and then going at about 2 points a day after that.  I would expect at least 7-8 points a day on average.  It was the first run of the yeast too.

 

can you overlay a graph of the temperature with the gravity?  also do you actually have a continuous monitoring of the gravity or just these sample points?



#5 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 12 February 2021 - 08:02 AM

can you overlay a graph of the temperature with the gravity?  also do you actually have a continuous monitoring of the gravity or just these sample points?

Nope, no way to do that.  I gave up on using the tilt as it was not as consistent as I would have liked.  I just have the sample numbers that I took once a day.



#6 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 12 February 2021 - 08:38 AM

not really helpful but just curious - is the device you are using now something that stays in the fermentor?  or are you pulling samples every time you check?



#7 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 12 February 2021 - 08:41 AM

not really helpful but just curious - is the device you are using now something that stays in the fermentor?  or are you pulling samples every time you check?

Pull a sample and run it though the device

 

https://www.morebeer...anton-paar.html



#8 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 12 February 2021 - 08:45 AM

Pull a sample and run it though the device

 

https://www.morebeer...anton-paar.html

 

well I have to say that's dedication on your part!  I'm so very lazy LOL

 

I wish I knew what to tell you about the FG here.  I wonder if the enzyme didn't work as intended or something.  I've never used those before so I have no idea what the pitfalls are.  good news is I suspect it will still be beer and tasty :cheers:


Edited by Mando, 12 February 2021 - 08:45 AM.


#9 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 12 February 2021 - 08:50 AM

well I have to say that's dedication on your part!  I'm so very lazy LOL

 

I wish I knew what to tell you about the FG here.  I wonder if the enzyme didn't work as intended or something.  I've never used those before so I have no idea what the pitfalls are.  good news is I suspect it will still be beer and tasty :cheers:

The nice part is I have sample ports on both fermenters so I just walk over and take a small 1oz sample and run it.  Nice part is the brewery is 20 steps from my current work location :)

 

I think the beer will be good.  Samples have been good so far.

 

I will save the slurry or some of it and see if I can have some time to brew on Monday.  Not sure what I will brew... maybe dunkel?



#10 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22073 posts
  • LocationThe Holy City

Posted 12 February 2021 - 09:55 AM

On my first lager attempt that I brewed this past Monday (the 8th?), I'm already down to 1.012! Pressurized using one pack of 34/70 at room temp. I figure fermentation should be done by tomorrow. Taste? We shall see.
Also, my OG was a bit higher than I was aiming for, 1.064.

#11 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22073 posts
  • LocationThe Holy City

Posted 08 March 2021 - 02:47 PM

Same lager today.

PXL-20210308-203431221.jpg

Finished at 1.007. Really nice tasting beer. I used Magnum for bittering and Edelweiss and Mandarina Bavarian for flavor and aroma. Very happy with my first true lager (if a warm pressurized fermentation is a true lager). Clarity is not quite there yet but getting better.

Edited by Gusso, 08 March 2021 - 03:00 PM.



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users