DecentUsernameUnavailable
1297
8
1
Hello community -
Beginner homebrewer here who is "learning by doing", with sometimes less than spectacular results.
Posted above is my Rapt printout of my current fermentation for a Helles Lager. Recipe and entire kit is as follows: https://shop.humle.se/recept/krossad-malt/munchener-helles-receptkit-20-l
I used a modified boil-in-bag with a Grainfather to get things started, and overall, that went pretty well. Got the wort in the fermenter at 11 C, pitched the yeast per instructions, waited 30 mins, gently stirred it in, then sealed the fermentation tank (Grainfather conical 30). OG = 1.0550
Things took off faster than expected and within 36 hours it had gone gangbusters. The 29th, things really levelled off. Started to get concerned last weekend, took a sample, and cleared out about 1.4 dl of bottom yeast which had the consistency of thick mud, gave it a gentle swirl, and hoped that it would get going again. Alas, nothing has changed. Currently at 1.0135
So, how screwed am I and is there anything I can do to get this going the right way again?
Thanks for any help or advice.
goste
As others have said, if you have hit your target gravity (your abv looks about spot on for a helles), then it’s most likely done. However, as it’s supposed to be a lager, I’d keep it at that temp for another week or so to ensure any unwanted flavours that may have resulted from the rapid fermentation will dissipate.
FermentTheRich3000
1.055 to 1.014 is 5.25%. that's in range of the recipe. If gravity is stable for three days, cold crash and package.
UnitConversionBot
1.4 dl ≈ 4.73 us fluid ounces or 4.93 imperial fluid ounces
UnitConversionBot
11 C ≈ 51.8 ° Fahrenheit or 284 Kelvin