« on: November 11, 2009, 11:40:06 PM »
I'm an experienced lager brewer using 820 Octoberfest yeast for the first time and have encountered an unusual situation. I am 23 days into fermentation of a Marzen with an OG of 1.055 that is still vigorously fermenting, but has only gone down to 1.026. I used an active 2L 2 vial starter of fresh yeast for 5.5 gals and hit high krausen after 20 hours, but I'm still chugging along at about one bubble every 7 seconds in my airlock and a nice thick krausen head on the beer. I've never seen a beer ferment this slowly with this level of activity. Any thoughts on why it's so slow or mistakes I may have made. I know that this is a notoriously slow starter, but that wasn't the case with me. Any thoughts/similar experiences. Beer tastes OK, or at least as OK as a fermenting lager can taste.