Oktoberfest FG Stalled.....

you can always shake it up. rouse that yeast while getting it warm might help. not familiar with that yeast, but that is alot colder then i run my lagers.
 
Bigbre04 said:
you can always shake it up. rouse that yeast while getting it warm might help. not familiar with that yeast, but that is alot colder then i run my lagers.
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I'm sitting around 54-55˚ right now. White Labs said 52-58˚. What's your temp that you run your lagers?
 
Nothing wrong with a marzen that has a little sweet back end to it either.

Worst case, you add some punkin spice and call it punkin lager. :D
 
Yontsey said:
I'm sitting around 54-55˚ right now. White Labs said 52-58˚. What's your temp that you run your lagers?
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I use Apex Munich Lager. The lowest that i have fermented it out is 60F. I regularly run it at 65. I have not needed to do a diacetyl rest with this yeast. I expect to be able to package the beer on day 10. If i had the option, i would prefer to let it lager for a few weeks, but that isnt a luxury that i have. I generally have 3 lagers on draft.
 
That much Munich and adding a darker Munich to it - A low 1.02 something seems fairly normal.
You can use Munich as a base malt, but it isn't the same as an Otter, 2 Row, 6 Row, Pils, or even Vienna. It will finish sweet.
Not the Marzens, but in the Festbiers, you will see a lot more Pils in the newer versions. I did a 50 Pils/30 Munich/20 Vienna in the one I did last year for Thanksgiving. It was tasty as hell, but it did finish high.
 
Maybe multiple yeast packets would’ve been more beneficial?
 
I figure for being my 7th batch (ever) in 6 months, I was due for a failure….possibly. Can’t be overly mad I reckon. Definitely learning a lot with each batch.
 
It might not be a failure. Possibly, the opposite. Marzens do get sweet, and it may be to style. Always wait and see. Always something to learn, and you keep that in your back pocket the next time you do something close.
 
Gonna pull it in about 24 hours and do a final test, but Tilt is saying I’m down to 1.019. Slowly fighting.

Edit: we hit 1.018!!!! Hold on to ya butts!!!

Edit 2: it seems like it’s doing a little better when the temp gets warmer so I went ahead and just pulled it and put it in the house. I’ll just go ahead and chalk it in and let it get a few days diacetyl rest and see what happens. I want to get that pale ale cold crashed too.
 
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16 days and counting and there’s still activity in the airlock. Wild.
 
Yontsey said:
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16 days and counting and there’s still activity in the airlock. Wild.
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Yeah. Don't believe that it is really 1.016, the tilt is less accurate near the end of fermentation. But what it is definitely telling you is that fermentation os not yet finished: Once it doesn't move for a few days, only then is it done.
 
Has moved much according to the Tilt. Between 1.016 and 1.015 the last few days. I could call it done but when I watch it I still see airlock action about every minute. Was going to keg it but figured I’d just let it keep going a bit longer.
 
Yontsey said:
Has moved much according to the Tilt. Between 1.016 and 1.015 the last few days. I could call it done but when I watch it I still see airlock action about every minute. Was going to keg it but figured I’d just let it keep going a bit longer.
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Sometimes that is just off gassing too. You raise the temp, co2 will come out of suspension
 
Was thinking about this earlier, when I keg this, I'm going to let it sit for 5-6 weeks to fully lager. Do I pop on carbonation right away or just wait a few weeks?
 
Yontsey said:
Was thinking about this earlier, when I keg this, I'm going to let it sit for 5-6 weeks to fully lager. Do I pop on carbonation right away or just wait a few weeks?
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I always wait, but i don't think it matters.
 
With my limited experience with lagers, I always carb once I transfer to the keg and let it lager under pressure. I get to sample along the way to see how much better it gets:)
 
Me too. A little pressure is kind of insurance against anything getting in to the keg. Not necessarily carbonation pressure, but something at least.
 
Donoroto said:
Me too. A little pressure is kind of insurance against anything getting in to the keg. Not necessarily carbonation pressure, but something at least.
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Good idea, gets the seals seated too
 
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