Really lazy yeast?

[morethanworts]

I've just racked a 3Kg lager kit into demijohns after 3 weeks, which was pitched with 2 sachets of rehydrated Maurivin 497 lager yeast, which I think is also sold as 'Superior' brand dry lager yeast.

It took 13 days to get down from 1.045 to 1.018 and there was some healthy looking krausen after a few days. However it only lost a further 4 points, down to 1.014, in the whole third week, despite being raised from the 10-13 degrees range to 17-18 degrees for a diacetyl rest from day 15.

In view of the extremely slow progress in week 3, I have not returned the temperature to the lower range yet, until I know it's fermented out. It's currently sat in demijohns at 18C, bubbling only once every two minutes. I added 10g diluted white sugar to each DJ, just to make sure the air was pushed out before lagering. The yeast cake was the thinnest I've ever had - only around 1cm.

Is all this OK, or do I need to take any action to address the huge slow-down, still away from the 1.010/1.011 I was expecting. I must admit that I did not do much stirring to aerate the wort before pitching, as Maurivin say 497 has 'low oxygen requirements'. I've read about slower than normal starts with Maurivin 497 (aka 'Superior' dry lager yeast), but not slow finishes.

 

[pittsy]

all seems ok but lager yeast usually take around 3 plus weeks to ferment rather than the 10 days of other brews , all you can do is wait really .

 

[morethanworts]

Thanks Chief. At what point would you take any action - and what?

I didn't take a SG after adding 10g sugar to each DJ, though I'd estimate it wont have raised it more than a couple of points. FG in primary was 1.014 - higher than expected, though static.

Bubbles in the airlock have slowed further over 24 hours since racking, to one only every 4 minutes or so. I can't see any activity other than that, just some very tiny bubbles gathered around the edge. Should I expect to see more from the 10g sugar added to each gallon DJ?

 

[pittsy]

i would leave it a week , 1014 is about right for a full bodied beer but a little high for a dry lager , it may of finished but i would think it will get down to 1010 , if not dropped after a week , bottle it .