Hey everyone,
Brewing a bohemian pilsner at the moment. Pitched a yeast starter I made into it on the 17th. Its coming up on 2 weeks in the fermentation fridge now and its only dropped just over a point in gravity. I haven't much experience with lagers but I thought it would have dropped more by now. Does anyone have any insight into this?
Saflager s-23
OG 1.052
Current gravity 1.038
Kept at 10C
Donny
Sorry for the obvious question but what temp are you fermenting at?
should be further along by now. Is your fridge reading right at 10 C
Whoops didn't see temp.. I'd say a touch low at 10c try 12
As Dempsey said it should be further along. Raise the temperature and check your fridge temp
If it's a lager yeast 10 is more than high enough. That sounds like it's not even fermenting. Bad yeast pitch?
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Its STC controlled and 10C is correct. I made a good starter or a least I thought I did. Would it be of any benefit to add a sachet of the same yeast this late in the game?
What have you to lose, pitch another pack but Up the temp to 12. Or try 34/70 yeast at 12c. I know 10c is in the range but do up it to 12.
Why did you make a starter with dry yeast? I'd chuck another 2 sachets in to get it moving.
Also how are you measuring gravity. A spectrometer perhaps? If so that's not straight forward. Take one with a hydrometer
You need alot of yeast for a lager, 3 times that of an Ale so you may also have underpitched. Add more yeast and see if you get an improvement
I had made a starter using dry yeast, I had a good amount of slurry going in. Never got into spectrometers, Ive always used hydrometers.
I added another 11g pack of the same yeast again this evening. Im hoping this will improve it
Just a follow up question but how did this pan out in the end.