First Lager not completely fermented

[jmiller]

Last weekend I performed a D-rest on my first lager. I held it for 2 days at 60 degrees after observing the fermentation slow to barely a bubble a minute. Bubbling seemed to stop so 2 days later I lowered the temperatute back to 50 and the next day (Wednesday) I racked to secondary and placed it in the freezer at 50 degrees. I put a solid cork in since I figured it was done fermenting. I left on vacaction friday morning. All was well when I left. Tonight I returned home and the cork was on the floor of the freezer with some bubbles on top of the beer. I checked the gravity and it is around 6.5 Brix (1.024) I put an airlock back on it. Any ideas on what I should do next? I plan on stirring it up to invigorate the yeast and let it sit at 50 for the next couple of days.

-Jim

[BrewDog]

Jim-

Looks like you have re-proven that fermentation still takes place in the secondary and gravity readings are really the only way to be absolutely sure your beer is finished. ;)

I think you are on the right track. Keep the airlock on it and let it go for another week or so at 50. (Swirling the yeast is a good idea, too). Then check the gravity again to see if you are at your target FG. 2 unchanged readings in a row indicate completion.

Chances are it didn't pick up anything nasty if it has been in the freezer the whole time, but I won't lie to you and say that it couldn't happen. I'm pretty sure it'll be ok.

[fuji6100]

I still got some tiny bubbles on the surface of my last lager even when I dropped it down to 38 for the lagering period.

I never bothered with trying to rouse the yeast and my FG still went down to 1.012 (og 1.052). Beer was crystal clear when I racked to the keg after 6 weeks of lagering.

[jmiller]

But the gravity is unchanged over a 72 hours period. Settling at a balmy 1.029 I can't imagine I have much good. Should I get some new yeast and pitch more yeast to it? I will have to place an online order so it will be a couple days until I get it.

Thanks!

-Jim

[jmiller]

I have a refractometer and this is the second batch I have used it on. For kicks I dropped the old Hydrometer in and I get exactly 1.011. Looks completely fermented. Tried the hydrometer again. 7Brix ~1.029. I took some distilled water at 69 degrees in the refractometer. Dead nuts 0.

Their are no scratches I can see and no bubbles when I test. The refrac is an RHB32-ATC so it has the temp correction (Got it from Northern Brewer).


Help! I am a little lost at what I have done.

Chilling the fridge out now so I can tap my IPA and lager this bad boy!

-Jim

[Stodbrew]

A refractometer won't work after the beer has been fermented. The reason being is because, post fermentation, there is some dissolved CO2 in solution and that will throw off the refractometer reading. Best to just use your hydrometer. Sounds like your beer is done.

[danno]

Originally posted by Stodbrew
A refractometer won't work after the beer has been fermented. The reason being is because, post fermentation, there is some dissolved CO2 in solution and that will throw off the refractometer reading. I thought it was due to the alcohol throwing off the refraction? and that you could correct post fermentation brix readings with ProMash...

[jmiller]

I went into ProMash and recorded my FG reading as 7 Brix. It then records my final gravity as 1.011. Perfect.

Thanks you guys are brilliant!