Hey guys - also new to brewing with only one successful batch behind me. (Pale Ale fermenting at room temperature 71.6F.)
I then got cocky and started an Oktoberfest... Without doing proper research and without proper means to do a cold fermentation.
I know, I know - stupid! But I hydrated a Saflager W35/70 together with the packet of kit-yeast at 75.2F, OG 1.031, got primary fermentation at a slowish 1 bubble per second and after another day, 1 bubble per 90 seconds and then it stopped. OG was 1.031 and after that 3 days, 1.011. I waited a week while leaving it at 64.4F and then syphoned it over to a second fermenter and pitched another packet of W35/70. It bubbled for half a day very slowely, and then nothing. I placed this brew in a cupboard with iced bottles around for another week at 55.4F. No further fermentation, so tonight I added my finings and will leave until the weekend to, after adding a priming dectrose solution, bottle it and stick it in the fridge at 50F for about a month. Current gravity is 1.009
Now my question - can you guys think of what I did wrong? Was it only the initial fermentation temperature that was too warm?
I then got cocky and started an Oktoberfest... Without doing proper research and without proper means to do a cold fermentation.
I know, I know - stupid! But I hydrated a Saflager W35/70 together with the packet of kit-yeast at 75.2F, OG 1.031, got primary fermentation at a slowish 1 bubble per second and after another day, 1 bubble per 90 seconds and then it stopped. OG was 1.031 and after that 3 days, 1.011. I waited a week while leaving it at 64.4F and then syphoned it over to a second fermenter and pitched another packet of W35/70. It bubbled for half a day very slowely, and then nothing. I placed this brew in a cupboard with iced bottles around for another week at 55.4F. No further fermentation, so tonight I added my finings and will leave until the weekend to, after adding a priming dectrose solution, bottle it and stick it in the fridge at 50F for about a month. Current gravity is 1.009
Now my question - can you guys think of what I did wrong? Was it only the initial fermentation temperature that was too warm?