[nofunsally]

Hello,

I think my Marzen may be stuck.

Some information:

Brew and Yeast Pitch Date: 5/17/2011

Ingredients:
Munich 44%
Vienna 30%
Pilsner 25%
Carafa II 1%

Single Infusion: 152F for 60 minutes

collected about 7.75 gallons of wort
Boil Time: 90 Minutes
5.25 gallons into the fermenter
SG = 1.055

1 gallon yeast starter Wyeast 2633 (decanted)
yeast nutrient in the boil
o2 via stone before pitching

Gravity Readings:
5/20/2011 - 1.047
5/24/2011 - 1.020
6/2/2011 - 1.020

Fermenting at 50F


Any ideas?
Thanks,
Mike

[blatz]

try warming it up to finish out. 

[denny]

I wouldn't even start to worry about it for another week or 2.

[nofunsally]

Thanks blatz and denny.

I know its a lager, but that quick initial fermentation was uncommon for me (this is my third lager).

Okay, some additional info:
From 5/22 to 5/25 the brew was at 65F ambient.  I was doing this for a d rest. This is when the "stall" concerned me.  I thought maybe that was too warm and l lowered the temp back down to 50F and still no gravity change. It was 1.021 on 5/22/2011

I hope that the up and down temp didn't mess up the beer (it tastes good at the moment).

Thanks again,
Mike

[tschmidlin]

At the very least, starting your diacetyl rest after just 2 days is too soon.

How confident are you in your mash temp accuracy?

[nofunsally]

Hello again,

It was 5 or 6 days until D rest -- still quick....  As for my confidence in the mash temp, hmm, maybe a little less than normal with this batch.  I was thinking of filling one bottle and seeing what happens after I let it sit awhile longer.

Cheers,
Michael

[tschmidlin]

My bad - reading comprehension fail.

[blatz]

Okay, some additional info:
From 5/22 to 5/25 the brew was at 65F ambient.  I was doing this for a d rest. This is when the "stall" concerned me.  I thought maybe that was too warm and l lowered the temp back down to 50F and still no gravity change. It was 1.021 on 5/22/2011

I hope that the up and down temp didn't mess up the beer (it tastes good at the moment).

Thanks again,
Mike

Mike - (guess you're name's not sally  ) - in the future, just so you know, lowering the temp back isn't going to 'kickstart' activity rather the opposite can happen - once you've raised up for d-rest, you'd better keep it at that temp until its completely finished, else you risk crashing the yeast to dormancy.

the up and down in temp should not affect the flavor however, and if it tastes good, leave it at that.

as for your mash temp - you should be confident in it - if you don't have a quality thermometer, invest in one - its worth the wampum.

[nofunsally]

Since writing this post I've been reflecting a little more on this brew. 

-The quick fermenting in the beginning was probably due to an adequate starter which I haven't used before with a lager.  This threw me a little.
-Its quite possible that I mashed higher than 152F.
- I have a quality waterproof digital thermometer.... Only, I didn't realize I didn't know where it was until minutes before I needed it. So, I forged ahead anyway with a less than ideal thermometer.
- I am raising the temperature as we speak.
- I am going to do a "test bottle" as this may be the terminal gravity.

Thanks for the help,
Mike