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- Jun 11, 2020
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I brewed a Vienna lager on 22/11. I mashed at 67C on my Brewzilla, which in reality is closer to 65C.
OG was 1.052, I pitched 2 packets of yeast (Brewfather suggested 3) and fermented at 12C. I tested it a week later and it was 1.021 so I bumped the temperature up to 14C for a diacetyl rest and to finish off.
I tested it again yesterday and the gravity was still 1.021 and still smelled sulphury. So I have given the fermentor a good swirl to try to get it going again.
Does anyone have any experience with this yeast please? Do I have an issue or is a very slow finish par for the course?
This is my first lager, I know two weeks primary is often quoted but all my ales have finished in a week or less. I’m itching to free up my ferm fridge so I can get some pale ales on the go for Christmas.
OG was 1.052, I pitched 2 packets of yeast (Brewfather suggested 3) and fermented at 12C. I tested it a week later and it was 1.021 so I bumped the temperature up to 14C for a diacetyl rest and to finish off.
I tested it again yesterday and the gravity was still 1.021 and still smelled sulphury. So I have given the fermentor a good swirl to try to get it going again.
Does anyone have any experience with this yeast please? Do I have an issue or is a very slow finish par for the course?
This is my first lager, I know two weeks primary is often quoted but all my ales have finished in a week or less. I’m itching to free up my ferm fridge so I can get some pale ales on the go for Christmas.
