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Put down my first AG lager on the weekend but the lack of action in the fermenter has got me worried.
Using S-23, which was re-hydrated with 23C water and pitched into the wort at 16C.
Brought it down to 10C over the next 24 hours and now its been 48 hours since pitched yeast into the well aerated wort.
I haven't whipped the lid off the frementer to get a detailed inspection but the lack of krausen on the sides appears to be indicating that things are on the go-slow or even no-go.
So do I:
a) Open up the fermenter and give things a good stir and possibly bring the temps up a bit.
b) Just bring the temps up to get things started.
c) Crack another beer and stop worrying.
d) Pitch the whole lot out and stick to brewing ales.
Hope to get your insights since this is certainly the longest lag time I've experienced.
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