Lager fermentation question

Discussion in 'Homebrewing' started by Hermit_King, Apr 16, 2013.

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  1. Hermit_King

    Hermit_King Initiate (0) Mar 19, 2013 Illinois

    So I brewed my first lager, a helles to be exact. Using german lager yeast, nothing special. The OG was 1.044, and according to BeerSmith it should get to about 1.012. Its been two weeks and I'm sitting at 1.018. Does it normally take this long to ferment? The air lock is still bubbling at a fair rate, so its still doing its thing. I just find it odd that its taking this long. Is this normal, or should I just get it into the secondary and start lagering it?
     
    #1 Hermit_King, Apr 16, 2013
  2. JUNCK

    JUNCK Initiate (0) Jan 7, 2011 Washington

    Lagers take longer than ales. Let it sit for another week and take a hydro reading and then take another one the next day and take another one the day after. If it hasn't moved it's done. Also, it sounds like you don't have to move it to a secondary you can lager in your primary. This is what I am going to do with my next two lagers.

    I am by no means an expert but I think this is sound advice.
     
    #2 JUNCK, Apr 16, 2013
    Hermit_King likes this.
  3. Hermit_King

    Hermit_King Initiate (0) Mar 19, 2013 Illinois

    Thanks! Second question, this is the first beer I'm kegging too, so I can lager it in th keg right? I cant see why this would be an issue.
     
    #3 Hermit_King, Apr 16, 2013
  4. JUNCK

    JUNCK Initiate (0) Jan 7, 2011 Washington

    I'll leave that one for the kegging experts.
     
    #4 JUNCK, Apr 16, 2013
  5. VikeMan

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

    What temperature are you fermenting at, how did you oxygenate, and how much yeast did you pitch?
     
    #5 VikeMan, Apr 16, 2013
  6. VikeMan

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

    Yes, you can. That's what I do.
     
    #6 VikeMan, Apr 16, 2013
  7. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    If you're down that far - it wouldn't be the worst thing to do a diacetyl rest and let it get to terminal. You can bring up to room temp, let it sit for a few days there, check the FG, when it's down to terminal get it nice and cold and let it do it's thing for a month or so.
     
    #7 mattbk, Apr 16, 2013
  8. Hermit_King

    Hermit_King Initiate (0) Mar 19, 2013 Illinois

    I'm fermenting its at 48 degrees. To oxygenate it I swirled it around in the carboy a bit. Nothing crazy. as for the amount of yeast it was one slap pack of the German lager yeast
     
    #8 Hermit_King, Apr 16, 2013
  9. udubdawg

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    it'll probably make great beer, but let's get some more yeast in there next time, OK?
     
    #9 udubdawg, Apr 16, 2013
    Pegli likes this.
  10. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    If this is the Munich strain it says a diacetyl rest is highly recommended. I'd slowly warm that baby up to about 65-68 and let it finish out.
     
    #10 inchrisin, Apr 17, 2013
    epk likes this.
  11. Hermit_King

    Hermit_King Initiate (0) Mar 19, 2013 Illinois

    Sounds good fellas. Thanks for the advice. Ill start the rest tomorrow and see how it plays out!
     
    #11 Hermit_King, Apr 17, 2013
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