syncman 21 Posted October 14, 2016 Pitched yeast Saflager w34-70 at 55deg. Now arond 45deg. After 2 days beer was cloudy, and bubbles floating on the surface. Still going 2 days later. Not the sudden explosive action of an ale. Is this normal? Share this post Link to post Share on other sites
JoshR 4,681 Posted October 14, 2016 Yes. Completely normal. Lagers do not show a lot of action due to the colder temps. Share this post Link to post Share on other sites
Brian N. 769 Posted October 15, 2016 Just curious - how are you controlling the temperature? Do you have a dedicated fridge? Share this post Link to post Share on other sites
syncman 21 Posted October 15, 2016 Just a dorm fridge, set at 45. Holds 2 mrBeer kegs. Share this post Link to post Share on other sites
RickBeer 6,105 Posted October 15, 2016 45 is too cold. From the datasheet: FERMENTATION TEMPERATURE: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F) Share this post Link to post Share on other sites
syncman 21 Posted October 16, 2016 Reset to 50 thanks. Share this post Link to post Share on other sites
RickBeer 6,105 Posted October 16, 2016 I would go with midpoint on ideal, 56.3. You are below ideal. Share this post Link to post Share on other sites
randall817jazz 3 Posted January 10, 2017 Similar questions. Helles Bock 14 days in primary. OG.062 now .032 ambient Temp 54(47 deg day2). Should I rack to 2ary or wait 7 more days? Share this post Link to post Share on other sites
randall817jazz 3 Posted January 14, 2017 1/12, racked to 2ary after 2days diacetyl-rest (T57deg) SG 1.026. Will lager for 3 weeks 40deg. Bottled last running to taste in 3 weeks. 1 Share this post Link to post Share on other sites
Creeps McLane 5,784 Posted January 14, 2017 23 minutes ago, randall817jazz said: 1/12, racked to 2ary after 2days diacetyl-rest (T57deg) SG 1.026. Will lager for 3 weeks 40deg. Bottled last running to taste in 3 weeks. ??Really proud of this guy. Brewing like a damn pro. I am confused though. You bottled it or its still sitting in the fermenter? If you bottled it, i hope your bottles dont explode. Ive lagered in the fermenter but my next one im going to ferment, DR, crash to 35 until ferment completes, keg, then lager for 6 weeks I dont know how experienced you are but im assuming youre being very sanitary. Share this post Link to post Share on other sites
randall817jazz 3 Posted January 14, 2017 Carboy in garage about 40deg. hope it decreases. The bottle is a test to check residual yeast. I may rebottle to plastic to avoid blowout. My concern is dead space oxydation. 1 Share this post Link to post Share on other sites
Creeps McLane 5,784 Posted January 14, 2017 10 minutes ago, randall817jazz said: Carboy in garage about 40deg. hope it decreases. The bottle is a test to check residual yeast. I may rebottle to plastic to avoid blowout. My concern is dead space oxydation. Which is a concern but its never affected my lagers. I have 4 gallons in a 5 gallon carboy and it turned out just fine. you trying this all on your own or are you following a recipe? What was your OG, 3 weeks seems short to me Share this post Link to post Share on other sites
randall817jazz 3 Posted January 14, 2017 O.G. .060 doubled Helles Bock, 4gal. in 5 gal. carboy. Liked your post from Feb.'16 for guidance . Thanks for the feedback! 1 Share this post Link to post Share on other sites
Creeps McLane 5,784 Posted January 14, 2017 19 minutes ago, randall817jazz said: O.G. .060 doubled Helles Bock, 4gal. in 5 gal. carboy. Liked your post from Feb.'16 for guidance . Thanks for the feedback! Ive been reading a lot about fast lagering. Ill try it and let you know how it works. Its such a long process, my IPL spent 9 weeks in the fermenters and now im thinking ill lager the keg for a few more weeks... it better be a hell of a beer for all this waiting 2 Share this post Link to post Share on other sites
D Kristof 892 Posted January 15, 2017 9 hours ago, randall817jazz said: My concern is dead space oxydation. I am far from an expert on brewing, but IMO the fear of oxidation is somewhat overblown by many. As long as the yeast is producing CO2, the O2 is displaced by the heavier CO2 and pushed out of the air lock. Although the gases are mixed in the head space the CO2 is in higher concentrations above the surface of the beer. Share this post Link to post Share on other sites
Creeps McLane 5,784 Posted January 15, 2017 28 minutes ago, D Kristof said: I am far from an expert on brewing, but IMO the fear of oxidation is somewhat overblown by many. As long as the yeast is producing CO2, the O2 is displaced by the heavier CO2 and pushed out of the air lock. Although the gases are mixed in the head space the CO2 is in higher concentrations above the surface of the beer. 3 Share this post Link to post Share on other sites
kedogn 2,595 Posted January 15, 2017 15 hours ago, Creeps McLane said: That book was a great read 1 Share this post Link to post Share on other sites
