1st batch… 49 hours for fermentation to begin. Lager yeast, pitched at 70ºF, fermenting bucket is at 55ºF now, vigourus fermentation for about 30 hours… now nothing ? Any thoughts? Help?
I’m sure someone will chime in here and tell you that your initial temp was way too high and give better reasons than me.
That said, with a temp that high it may have fermented quickly and be done. What is the starting & final gravity?
the initial was at 1.040… I have not rechecked…
Hopefully it’s not messed up? Thanks
Welcome to the AHA forum.
Lagers are usually pitched and fermented around 50F. Your fermentation is probably about finished now. Take a gravity reading and let us know where you’re at. Here’s a link to review.
http://www.homebrewersassociation.org/forum/index.php?topic=766.0
I would pick up a copy of John Palmer’s book " How to Brew " or go to his website here for some really good brewing knowledge.
Good Luck! 8)
Yes I have the book… and although it may not seem like it but I read it… Hmm my retention must not be where it used to be.
Anyway, I’ll check the gravity and post it later.
I was leary of starting with a lager. The recipe/ingredients I used claim that it can be brewed as an ale with favorable results ?
I do not have the list with me.
Thanks for your help,
Chip
I did the same as you once (pitching high) with the Cali lager strain from WYeast.
It came out tasting a little buttery but wasn’t horrible.
“wasn’t horrible” sounds pretty good about now !
Thanks,
Chip / sflynn2nd
Ha. I wouldn’t worry for your first batch. Take a hydro reading and give it a taste.
I might let it warm up to the low-mid 60’s for a few days. Maybe the yeasties will clean up off flavors created by the temp drop (if any).