Brew not FG target - To rack or not to rack?

[Mat B]

Hello gentlemen,

Looking for some advice on an issue that I’m sure has been covered in a thousand posts – but from all of my reading there are so many variables and I’m struggling to decide what avenue to take. Sorry if I’ve posted this in the wrong section..

I’m currently fermenting an AG Oktoberfest/Marzen. It’s OG was 1.046 and it’s been fermenting for about 18 days in a temp controlled fridge at about 10 deg. I’ve taken two readings recently and both have been at 1.018 (using a calculator to adjust temp to 20 deg, it’s actually 1.017).

This leaves me with only 3.81% ABV and apparent attenuation of 62%. I used White Labs Oktoberfest WLP820 which has attenuation range of 65% to 73%. Based on this, I’m inclined to think that fermentation has not finished and there's still some distance to go on the hydrometer). The recipe that I followed (out of a book) tells me to ferment for 2 weeks then bottle and lager for a month. I’m reluctant to do that if fermentation hasn’t finished, as I don’t want any bottle bombs (again..).

I’m thinking my options are;

• Bring it up to room temp for a few days to stimulate the final stages of fermentation
• Leave it for another week at current temp
• Rack to secondary fermenter to stimulate further fermentation

Does anyone have any suggestions or insights?

Cheers!

Mat

 

[Rocker1986]

I'd let it free rise to around 17-18C and check it again after a few days/a week. Definitely want to make sure it has finished fermenting before bottling. I see no advantage to racking to a secondary unless you are planning on lagering it for months prior to bottling.

 

[mofox1]

Usual tip applies - give it a good rousing. Give it a swirl to mix up the yeast & trub from the bottom. You don't need to be too gentle, but I wouldn't shake it... Try to prevent O2 ingress. If you use an airlock, take it out and gaffa tape up the hole while you agitate the yeast/trub.

It's already at 18, but letting it rise a degree or two shouldn't hurt (caveat - I haven't done may lagers... can 20deg C hurt?).

Good luck.

 

[Coodgee]

Yeah give it a little shake and raise the temp a bit i suppose. Never had this happen personally.

 

[mxd]

up the temp and give it a D-Rest

 

[Mat B]

All good and consistent advice which I have now followed. Thanks!

 

[manticle]

Racking is an option (it can help rouse the yeast) but I'd do it only if the others fail.
Also fast ferment test is your friend in these situations.

 

[Mat B]

Just to close this out - I let temp rise to ~20C then left for about 5 days. FG was 1.011. Better than 1.017! Little yeasties just needed that extra kick.