Dunkel Fermentation shortened

Yeast & Fermentation
1

I brewed a Munich Dunkel on 11/19 and pitched a big starter I made with 300ml 2nd gen wy2206 Bavarian Lager yeast at 50 degrees. Signs of active fermentation on 11/20.

Kept it at 50 until 11/27 when the krauesen fell then let it start to ramp up slowly to mid 60s.

Yesterday 11/30 I somehow got it in my head I should start to lager it so I put it in the lager fridge without even taking a gravity reading…

Today when it dawned on me what I’d done I took a reading and it’s at 1.018 which is 66% attenuation. Doesn’t taste bad at all even flat.

Still I’d like to see it get a bit lower FG so I decided to pull it out of the lager chamber and let it warm up to see if that will rouse the yeast a bit. Ambient in the room is 68-70. I figure I’ll let it sit for a few days and see if I get any activity or at least some off gassing.

Can’t hurt right?

2

No it shouldn’t hurt and I would think that warming it back up will get it to drop a few more points. Also, you might be surprised just how long the thermal mass prevented that entire beer to drop to lagering temps.

3

You’re right Josh. The fermometer read 42ish when I pulled it out.

4

Can’t hurry those lagers! I usually just resign myself to leaving them in the primary for at least 4 weeks. I try to keep myself busy with other beers so I don’t try to hustle a lager along. :smiley: