Brewing With Lager Yeast

[dengeez]

I have put down a brew from a kit and for the 1st time using a lager yeast. SG 1040 and has been at 12 degrees for a week now. Done a test today and the reading was only about 1036. Is this the norm as I understand that it will take a lttle longer due to lower temp. I am worrying too early, beer smells pretty good (no infection etc).
Will be greatful for any feedback.

 

[jojai]

What SG did you start at? As long as the SG is dropping (even if it's very slow) and you can see other signs of fermentation then there's nothing to worry about, the taste shows that there's no infection.

 

[0M39A]

That is rather slow, but if its fermenting and doesnt smell off (well any worse than the sulphourus lager yeast smells naturaly ) then there shouldnt be anything to worry about.

ive only done 2 lagers, and both of them were done in 2 weeks. one has been bottled, the other still lagering (in no rush with it )

what yeast did you use btw?

 

[bconnery]

It does take a while to ferment a lager yeast.
Did you wait or adjust for the temperature of your sample for reading? 1036 @12C isn't 1036.

This link will help, mind you, it only comes down to 1035...

 

[jojai]

Sorry I didn't see the inital SG. That's pretty slow, maybe up the heat to 15 and turn the fermenter (don't splash it around) to rouse the yeast, keep it that warm until some more significant signs of fermentation occur then drop it. Also, I'm pretty sure that for the last 3 days of primary you're meant to up the temperature to 16 to make sure all sugars are fermented.

Another possibility is that you've used an ale yeast.

 

[matti]

Sorry I didn't see the inital SG. That's pretty slow, maybe up the heat to 15 and turn the fermenter (don't splash it around) to rouse the yeast, keep it that warm until some more significant signs of fermentation occur then drop it. Also, I'm pretty sure that for the last 3 days of primary you're meant to up the temperature to 16 to make sure all sugars are fermented.

Another possibility is that you've used an ale yeast.

AAaaaaaaarghh :blink:

Yeah, It appears you have to rouse the yeast.
Try to rouse it around 12-15 degrees without aeration.

If the yeast is lazy and work slowly at those temps you may have under pitched.
It won't harm the beer but you may end up with a higher FG.

If you intend to give it a diacetyl rest around s.g. 1.022 @16-18 degrees for 48 hours, "rack it" and allow the yeast to drop out, you should be fine.
That alone would clear out any flaws in primary fermentation.