Author Topic: Lager fermentation  (Read 3564 times)

Offline Auldyin

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Lager fermentation
« on: July 17, 2016, 05:01:49 AM »
Hi Folks,
I have just made a Mexican Cervasa. Used American lager Yyeast 2035 pitched at 21C and allowed to begin fermentation (bubbles).
Transferred to the fridge where it is held at a constant 12C. How long should this be in the fridge at this temperature? There are no real signs of fermentation activity?

Offline Oddball

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Re: Lager fermentation
« Reply #1 on: July 26, 2016, 05:02:45 AM »
Check the gravity a few days in a row, if it is down around where the expected FG is and it doesn't change then it's done


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Re: Lager fermentation
« Reply #2 on: July 26, 2016, 07:07:21 PM »
I will typically watch my airlock carefully - particularly after the first week. Once the bubbles begin to slow, I actually begin to time the bubble with a stopwatch. When the bubbles get to about a 60 second span, I'll check the SG, it should be close to predicted. Wait a day or two and check again.  Make sure it is steady and not changing for several days.  Then I turn off the fridge, open the door and let my brew warm up for the diasetyl rest for about 3 days.  Then move on to the next stepped in your process.

Hope this helps.