Ragnar
Active Member
- Joined
- Jun 2, 2014
- Messages
- 31
- Reaction score
- 4
Hi guys,
Roughly 4 weeks ago, I started a new lager. It's been sitting at roughly 11°C for the whole 4 weeks and it hasn't shown any signs of stopping; the airlock still goes off quite regularly. I haven't touched it at all but I got extremely curious now so I took a sample.
SG was 1.047 and it's come down to roughly 1.014, which is more or less what the estimate was for it. But the odd thing I noticed with the sample is that it's really fizzy. Like seriously fizzy, as I was pouring the sample to the hydrometer tube, it looked as if I was pouring commercial lager from a bottle. Looks like the yeast just keeps on converting something into CO2. I just have never seen the beer being so fizzy in the primary.
I did make a fairly big and healthy yeast starter, so there's quite a bit of yeast sitting there.
What do you guys think? Is there reason for alarm or should I just be happy and it's all going well? I'm gonna keep it in there for a little longer and take a sample maybe on Friday, to see if it's stable.
Other than that it looks great - it has cleared up perfectly and the taste is OMG how good.
I'll drop you the recipe as well:
Roughly 4 weeks ago, I started a new lager. It's been sitting at roughly 11°C for the whole 4 weeks and it hasn't shown any signs of stopping; the airlock still goes off quite regularly. I haven't touched it at all but I got extremely curious now so I took a sample.
SG was 1.047 and it's come down to roughly 1.014, which is more or less what the estimate was for it. But the odd thing I noticed with the sample is that it's really fizzy. Like seriously fizzy, as I was pouring the sample to the hydrometer tube, it looked as if I was pouring commercial lager from a bottle. Looks like the yeast just keeps on converting something into CO2. I just have never seen the beer being so fizzy in the primary.
I did make a fairly big and healthy yeast starter, so there's quite a bit of yeast sitting there.
What do you guys think? Is there reason for alarm or should I just be happy and it's all going well? I'm gonna keep it in there for a little longer and take a sample maybe on Friday, to see if it's stable.
Other than that it looks great - it has cleared up perfectly and the taste is OMG how good.
I'll drop you the recipe as well:
