Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

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Quick and diry guide to fermenting fruit - cider and wine

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Secondary Lager Fermentation Slow? (feddit.de)

submitted 6 months ago by [email protected] to c/[email protected]

18 comments fedilink hide all child comments

In the past, I only ever did top fermenting styles. I had to depressurise my bottles sometimes even more than once (using swing top bottles, luckily, this is not too awful). Now I made a Vienna Lager and even though I can‘t even really cold crash the bottles (I have them sit outside at maybe 10°C instead due to a lack in fridge space), my secondary fermentation is way slower than I’m used to. Is that to be expected?

With ales, I opened the bottles the day after starting secondary, and it sometimes was a deafening bang already. Now, I waited maybe even two days and haven‘t got more than a shy little pop.

I used powdered sugar (mixed with sterile water 1:1) to feed the yeast in secondary fermentation because I didn‘t have anything else in the house when I found the time to bottle. Is that maybe an issue?

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[–] [email protected] 3 points 6 months ago* (last edited 6 months ago) (2 children)

my guess then it just needs more time. ~~as another commenter said it, likely around two weeks, perhaps 3?~~

checked my book: it says 4 weeks at 3°C, so maybe 1-2 weeks at 10 degrees. I'd just open a bottle after like 10 days to see where it's at.

[–] [email protected] 2 points 6 months ago

That's valuable information. Thanks!