citizensnips
Well-Known Member
- Joined
- 9/7/07
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Call me crazy but I'm doing it. I fermented a maibock from 1.067 down to about 1.022. Thought the FG was lower due to using my faulty hydro instead of my good one so I put it to lager. Its been at 5 degrees for about 1-2 days but when I tasted it I noticed it to be a little on the sweet side..... I realised what I had done. So now I am slowly bringing it back up and try and get it to ferment out some more. I read that lager yeasts can often become quite active when roused back up so we will see what happens, there is also some tiny bits of yeast on top that haven't quite dropped out so they gave me the inspiration to let them keep going. I had also given it a d-rest at about 15 degrees which I don't think did a hell of a lot but anyway...this time I'm going to take it a little higher....maybe 17ish. I know this will be bad practice for many a reason but I figure I may as well experiment and hopefully remember to report back when its drinking time to see if it makes much of a difference. The main reason for doing it is because my last brew, a belgian blond also finished a little higher than I liked, I really don't feel like drinking another batch with that sweetness, its just to much for my liking. Anyway anyone have opinions or experience with the matter? feel free to chime in.
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