ryanh5 Posted September 30, 2011 Share Posted September 30, 2011 hi all. so my lager has been brewing for 2 weeks now(og 1044, 1.2kg BE1)and has been at 1020 for the last 10 days. i used the kit yeast and its been hovering at 18 degrees(maybe too cold). should i chuck another yeast in to bring it down?? thanx Link to comment Share on other sites More sharing options...
scottj2 Posted September 30, 2011 Share Posted September 30, 2011 G'day Ryan 18 degrees is good but 10 days stuck at same reading is not.Any signs of infection ie white milky surface?If not pitch in another yeast - it may take 24-48 hrs to kick start. 18 to 22 degrees is a good range for ale yeast supplied with Lager can.[roll] Link to comment Share on other sites More sharing options...
ryanh5 Posted September 30, 2011 Author Share Posted September 30, 2011 Hey Scott, no signs of infection so i will repitch and see how that goes... cheers for the reply bro Link to comment Share on other sites More sharing options...
PeterM40 Posted October 1, 2011 Share Posted October 1, 2011 I have the same problem with the European Lager. It's been 11 days and the gravity is now reading 1.5. It started at 4.0.It's been 1.5 for 3 days. There's no milky surface, but I'm not sure what to do. Link to comment Share on other sites More sharing options...
Guest Posted October 1, 2011 Share Posted October 1, 2011 sanitise big old spoon (twice) and carefully and gently stir up the yeast on the bottom of the FV, check gravity in 2 days and you 'should' see activity. Also if you have control bring the temps up to 19 or so and this will help the yeast be a little more active. Just for reference, readings are generally expressed as eg. 1040 - 1015. Depending on the yeast and recipe 1015 is not a terribly high number, alot of people use Windsor and get to 1018 as a FG. Personally I get windsor down to 1012[rightful] Good luck Yob Link to comment Share on other sites More sharing options...
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