Brew , slow fermenting

[Moor beer]

Hi ,

 

l have put a Canadin Blonde down on the 29-1-2008 using Brewblend #10 and saflager yeast . The temp was 16 c at the start and has been between 12- 14 c thoughout the time , the OG was 1040 and last weekend it was down to 1014 , it is still bubbling though the air lock but is slow. Is this too slow ? l have read that if you put in two packets of yeast and maintain a low temp this will speed up the brew ?.

 

 

 

Thanks

 

Shayne

[PB2]

Don't think it should be taking a month in primary to reach FG.

 

 

 

If you are only pitching 11g of yeast to 23 litres (this is about 50% of ideal pitching rate for lager) it's a good idea to start the brew at a temperature around 22-24 mark. The warmer temp helps the yeast to get going. Then draw the temp down to lager ferment temperature after about 12 hours.

 

 

 

Another thought - perhaps the yeast was old??

 

 

 

Not sure what is in #10 but if it contains 400g of maltodextrin you can expect a reasonably high FG.

 

 

 

Don't rely on your airlock as an indicator of fermentation activity.

 

 

 

At this stage - draw off a sample and have a smell and a taste. Any smells like eggs or butterscotch should dissipate in secondary. Other off smells like vinegar, marzipan indicate that it may be infected.