Fg Not Dropping.....and No Action To Speak Of

[milkman]

Morning everyone

Searched for thisanswer elsewhere but came up short.
Just made a Morgans Chairmans Scharls Euro Lager, with a kilo Ultrabrew and Saflager yeast
Been fermenting at 14-16 deg for 8 das now - no noticeable bubbling anymore (was going nuts previouls), but the FG wont come under 1.025.

Normally i just give ten days, and when all the bubbling has ceased i bottle her - this hasn't caused me any explosions yet in 15 batches, but i'm trying to do this one properly

Any advice much appreciated

cheers

Steven

 

[AntCoop]

Just a question...

Have you used a lager yeast before? as it does take longer to ferment out than ale yeast also being a bottom working yeast as opposed to an ale yeast that gets a krausen on the top. This can give the impression that its not fermenting.

I would suggest to give the fermenter a gentle swirl to roust up the yeast to help it a bit, and maybe increase the temp a few degrees to assist if it has been fermenting in the past days.

1.025 seems a bit high still to bottle. I would give it some more time.

Cheers Coops :icon_cheers:

 

[Jeff Margrie]

Steven, I used saflager yeast a few brews ago and it fermented for about 15 to 18 days @ 12 to 14deg, it finely cleared around 20 to 21 days, I kegged @ 22 days.

I had different fermentables then you, so yours might be slightly different. My OG was 1050 and FG 1012.

Cheers, WoolBrew

 

[brettprevans]

most people ferment lagers for a good 3 weeks. then a d-rest then lager for another couple weeks.

if nothing else you need to give your lager yeast time to work as it ferments slowly. 10 days is more of an ale time than a lager.
now if you want to d-rest bring the temp up to about 18C for a couple days then lower the temp as quickly as possible. this clears up some bad tastes and should also get the yeast to clear up a little of the remaining fermentables.

1025 is a little high. patience.

 

[Dazza_devil]

FG will never drop.
OG or SG and you would be in for a good chance but from my experience FG's will never drop.
Jokes aside, I bottled a stout (my second brew) at 1.026 after 2 weeks in the primary and it's now delicious. It took some time to mature in the bottle and thankfully they didn't explode.
In retrospect a little more peace of mind would of gone a long way with respect to explosions but there were plenty of tasters along the way to assess carbonation levels.
I haven't the patience for lagers, ales have taken it all.
Cheers

 

[Wonderwoman]

FG will never drop.
OG or SG and you would be in for a good chance but from my experience FG's will never drop.

so true...

 

[milkman]

cheers people
I have no problem leaving it a while longer, as someone suggested I'm more used to ales and this a first time using lager yeast.
Not sure why i decided to brew a lager either now, usually just brew ales and stouts????
As I only have one fermenter, i might need another one....

I'll stir it up a little and throw her on the old pie warmer for 40 mins, just to spark it up a little.

On a side note: Morgans say's the east that came with the Scharls Euro Lager was a "premium yeast".
I used a serperate saflager, so now i have this left over. Is it a premium lager yeast, or just the same old ale yeast in the Chairman's selection?

Thanks again