Can sweet beer be fixed while still in the fermenter?

[Leann ull]

Many ways to ferment lager never heard of that one, 9-13 mines always 10 and up to 12 to finish.
On the protein rest it's historical and for undermodified malts,even floor malted Weyermans doesn't need it, out of habit rather than any real need, I do it along with the diacetyl rest, well tbh I don't the Brewpi or flashed stc does on fermentation
I don't know how you find high krausen on lagers mine have only ever been a long slow steady burn, maybe if I did them at high temps!!
It's a bitch if a product to brew but well worth it and appreciated especially by mates if you have the patience to ferment it.

[Motorbikeman]

Would you bother with dried yeast? 

Yeast I used was washed 34/70.  way over pitched.    If you remember from another thread ,  I pitched at 12 and accidentally crashed the beer to 0c overnight . 

When it heated up, it started chugging away ..       

This all could be my taste buds.   Maybe I don't like medium bodied beer.   

I know that I do like the cheap Czech pilsener I buy in the supermarket.   And that is quite dry, yet beer smith has it at finishing at 1.012. 
WHich I dont think is in the range of dry beer.   

[Will_D]

Back to basics:

Qn: Why is the beer sweet?

Ans1: The yeast has stopped working and therefore the beer is not fully attenuated. There are still fermentable sugars present. Remedy: Use a "stronger" yeast to try to ferment out the sugars. Like a champagne yeast or other speciality yeast.

Ans2: The yeast is probably still active, there are no unfermentable sugars left. What is left are longer chain sugars that our yeast cannot metabolise to Ethanol. Remedy: Haven't got a simple answer to this I am afraid. Dilution and add more hops maybe?

Any other suggestions?

I imagine some of the other yeasts/bacteria as used in sours can break these longer chains down?

[Leann ull]

I don't recommend repitching lager yeasts they are too sensitive about picking anything there is along the way.
I don't repitch or culture in any case too many problems associated with it even with folks who know what they are doing.
I did it a few times back with my fav Irish Ale Yeast, but he effort of washing was just too much hassle and then working out cell count in a graduated tube😱
I think th process is a bit like rolling your own, you either love it or you don't
Apologies if you have do so already can you post your recipe?
Here's a miller clone I did on request and guess what it tastes like miller!☺️
Standard lager yeast would probaly have been better for my tastes, it was thin like cervesa, but that's what the person wanted.

[Motorbikeman]

Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.047 SG
Estimated Color: 4.9 EBC
Estimated IBU: 39.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Pilsner (2 Row) UK (2.5 EBC)             Grain         1        100.0 %       
60.00 g               Hallertauer [3.00 %] - Boil 60.0 min     Hop           2        17.8 IBUs     
60.00 g               Saaz [3.20 %] - Boil 60.0 min            Hop           3        19.0 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
20.00 g               Saaz [3.20 %] - Boil 10.0 min            Hop           5        2.3 IBUs     
20.00 g               Saaz [3.25 %] - Boil 0.0 min             Hop           6        0.0 IBUs     
SLurry               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         7        -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.00 kg
----------------------------
Name              Description                             Step Temperat Step Time             
Mash In           Add 14.74 l of water at 76.9 C          68.9 C        45 min                 

[Leann ull]

ok mash temp too high for lager, even for ales thats pushing it and i'd be afraid you'd be closer to 70 than 68, aim for 64 and 75 min mash, do an iodine test to confirm full conversion, just need to confirm it on your first one after that its plain sailing other than that it looks good.
I assume you are at 75 for your sparge?
2 packets for a standard batch otherwise you'll stress the yeast and that drags across if you use it to repitch. 

[Motorbikeman]

Thanks.   Just bottled an US ale at 64c mash and it came out perfect to my taste.   

Another lesson learned.        

My lager has only been in a pressure barrel for 2 days now  and it does taste very similar to the cheapo Praga Pilsner I have in my hand. Same colour,  Saaz flavour,  still a bit sweeter but maybe carbonation and time will iron it out a bit.  Still very drinkable. 

   

[Leann ull]

Before I had herms it was lucky dip whether I truly hit my mash temp and always had a boiling kettle or bucket of ice to hand for the first few, then after a while you get your eye in and away you go, and besides 5 degrees isn't a huge amount of leeway but can make a hell of a difference in what you brew.
Most importantly enjoy what you are doing.