Brewed a Mexican Lager on March 20th. Pitched a very large starter of WLP940 Mexican Lager yeast. OG was 1.055. Started it at 48F, two days later raised it to 50F, four days later raised to 52F. Just six days later it stopped bubbling. Checked gravity. It’s at 1.018 and 5.9% ABV (by my math). This is better attenuation than I was expecting and super fast. I’ve brewed this beer a few times before and it always took 2-2.5 weeks to finish…not 6 days. Was worried about infection, but the sample I took for gravity smelled and tasted fine.
Question: Should I keep it cold? It’s at 54F now. Or raise it for D-rest, then lager? Does D-rest still work if it’s done fermenting?
1.018 seems really quite high for an FG. perhaps a typo and you meant 1.008?
D-rest won’t work well if the yeast are dormant. does it have Diacetyl? if not then you don’t need one. if it does, you can get another big starter cranking and dump it in to the batch to clear it up.
6 days seem pretty quick but the ramp up method does seem to turn lagers around pretty quick.