Comment on Secondary Lager Fermentation Slow?

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Aarkon@feddit.de ⁨2⁩ ⁨months⁩ ago

I’m not convinced the particular yeast strains make that much of a difference here. How did you measure your gravity though, what tool did you use & did you correct for alcohol? 4.5° is somewhere between my corrected and uncorrected readings. For the last three days, I read 5,9°Bx / 1.024 g with a refractometer, which Brewfather converted to 2.3° Bx / 1.009 final gravity when taking the fermentation into account. Your way, I’d have had to start secondary fermentation way earlier to leave some sugar behind. Doesn’t sound like a bad idea though, saves just another bit of work and only needs me to get the timing right (and have reliable measurements of course).

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