Fermentation Speed

[Hairy]

I have a batch of beer fermenting for the past 10 days or so.The OG was about 1.046 or so. The last time I measured, the gravity was about 1.038 or something like that. That was 3 days ago. (that means the gravity only dropped 0.12 over a week) I intend to take another measurement tonight. The temperature of the fermentation is about 16-18 degrees, more or less.

Is it normal for the fermentation to go at this slooooooow rate? I am using a liquid lager yeast but I guess this is still a little too slow. There is also the issue, as discussed in another thread) of whether or not the reading is accurate in the first place. So far the beer doesn't taste anything funny though. Just concerned abt the slow fermentation.

Has anyone experienced something similar before?

[Hairy]

I just took a sample and measured the gravity. Freaking 1.020 after 2 weeks and counting. I wonder if there is anything wrong with the hydrometer at all or the yeast is working slow.

[htkm]

Hi Hairy,
First 16-18C brewing a lager yeast will be steam beer. With the temp that your brewing it should be finished by now. Looks like the yeast the working slowly. I'd suggest to let it run for another week and see how it goes. but if you could lower the tem it would be good also.

[Hunty]

did u make a starter for this brew ?

I find that direct pitching of wyeast lager smackpacks does not work and a starter really required to get those yeasties invigorated before pitching.


Hunty

[Hairy]

htkm,

I don't do fermentation in a fridge. So I am using ice packs in an insulated box. The control is not so good and i can't get it as low as I would like w/o occupying the whole home freezer with my freezer packs. Steam beer is ok with me anyway. The beer has been sitting on the yeast for slightly more than 2 weeks now.I am beginning to be concerned about possible off tastes by leaving it longer.

Hunty,

It is a harvested yeast. 1st generation but have been sitting in the fridge for something like 3 months+. Did make a starter prior to pitching. So the slow speed is really surprising and even more so when I am using a relatively high fermentation temperature.