First Lager: Stalled or done?

Discussion in 'Homebrewing' started by bs870621345, Apr 26, 2014.

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  1. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    Hey all,

    Its been around a month since I made my first lager- a Marzen. I did a double decoction and pitched a good healthy starter of 1.5 liters with 45 seconds of O2. Its been around 1.018 for a few weeks now, even after rousing the White labs 820 and raising the temperature. Started it at 50 Ambient, raised to 52 ambient. Been at either 53 or 55 in the wort.

    So, is this stalled yeast or is it done?

    Recipe is
    4 pounds pilsen
    3 pounds Munich 1 (weyermann)
    3 pounds Vienna (weyermann)
    White labs 820

    OG- 1.060
    FG (predicted)- 1.012

    Thanks!
     
    #1 bs870621345, Apr 26, 2014
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    What was your mash temp and how long was it?
     
    #2 VikeMan, Apr 26, 2014
  3. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    Protein rest at 125, then to 145, then to 155. Mashed out at 170.
     
    #3 bs870621345, Apr 26, 2014
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    How long were the 145 and 155 steps?
     
    #4 VikeMan, Apr 26, 2014
  5. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    20 minutes and then 40 minutes
     
    #5 bs870621345, Apr 27, 2014
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Given all your variables, including grist, yeast strain, mash temps and lengths, I would think you should get down to about 1.014-1.015-ish. So you're maybe not as far off as you think. I have never modeled two sacch rests together though, so my estimate could be off. Given the length of time they have been at it, I'd say the yeast have probably taken the gravity as far as they are going to. 1.018 wouldn't really be out of whack for a Marzen that started at 1.060, if you scale up from the guidelines.
     
    #6 VikeMan, Apr 27, 2014
  7. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    Yeah, that's what I am thinking. The efficiency on decoction is closer to high 80s which I need to account for next time. I am kegging so I am not worried about bottle bombs, but don't want to too sweet.

    I'm going to cold crash and keg tonight/tomorrow and begin the lager.

    Thanks for the tips!
     
    #7 bs870621345, Apr 27, 2014
  8. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Go longer at 144F next time, 60 min. or more.
     
    #8 hopfenunmaltz, Apr 27, 2014
    bs870621345 likes this.
  9. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    Will do. Planning on using the saved 820 for a doppelbock so I will probably be mashing for a while.
     
    #9 bs870621345, Apr 27, 2014
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