2 weeks of bubbles

jaymack · Post by **jaymack** » Mon Feb 21, 2011 9:39 pm

I believe I'm ok but figured this is a good place to bring it up.

I brewed an all grain Dunkel 2 weeks ago, a Saturday, and my fermentation started just over 36 hours later. I used the WLP300 and I was getting lots of bubbles from my run-off tube.

Just about 2 weeks later and I still got bubbles coming about 2 minutes apart. I usually take an OG reading but didnt this time.

Anyone else experience longer than expected fermentation times?

Derek · Post by **Derek** » Mon Feb 21, 2011 11:50 pm

It's been years since I've done a lager, but they are certainly slower at the cooler temperatures.

I'd take a gravity reading and see where it's at... as long as it's under 1.020 ish, I'd rack it over to a secondary and let the yeast drop out while it's lagering. If there's some extra yeast to clean up the fermentation by-products, all the better (autolysis shouldn't be a concern).

jaymack · Post by **jaymack** » Tue Feb 22, 2011 6:26 pm

Thanks for the tip. I'll do a reading and see where she stands.

markaberrant · Post by **markaberrant** » Tue Feb 22, 2011 7:52 pm

Yeah, 2 weeks is nothing for a lager strain. Some ale strains are also sluggish to finish and can benefit from raising the fermentation temperature. Other factors that can slow fermentation are poor yeast health and low yeast count.

What temp are you fermenting at?

jaymack · Post by **jaymack** » Tue Feb 22, 2011 8:40 pm

The cellar maintains a steady 16 degrees C but I wrap my carboy with a towel and place in on a towel as well so as not to be in contact with the cement floor.