Long fermentation S-23

[Shaun Gerrard]

So I've had a lager fermenting with S-23 for four weeks at 10-12° and there are still signs of fermenation (1 bubble every 60 seconds and the gravity is falling very slowly and is 4 points off my target FG) .

Should I leave this another week on the trub or can I rack to secondary and start lagering?

I heard the gravity may fall a further two points during lagering.

Trying to avoid the dreaded bombs.

 

[Crusader-Rob]

time is your friend here, wait til the gravity remains stable for a couple of checks, then you can rack.