Hi All - It's been a long time since we've come on the forum. Not that we haven't been brewing, but we are much better at it these days! Haven't lost an ale batch in many years. Decided to try our hand at a lager finally. It's a light Brooklyn clone. Starting gravity was supposed to be 1.037, we hit 1.038, final gravity should be 1.006. We are using saflager W-34/70. Optimum temperature for this yeast is 48 to 72 degrees according to Fermentis. Fermenter has been in the basement at a consistent 61° as per our Tilt readings. It has now stalled at 1.019 for two days. Ugggggggg. Yesterday, went down with the old sanitized spoon and gave it a good stir. No change. I guess the next options are...
1) Throw in some more yeast? Don't have any more of the 34/70. But we do have a good package of Safale S-23 (and various other dry Ale yeasts).
2) We have some Fermaid K yeast nutrient. Never used it, but the instructions say "rehydrate and distilled water and add after 1/3 sugar depletion".
3) Something else to get those yeasties going again?
4) Rack it to a keg? Try to keep some of the cake and get it colder... maybe down into the '50s?
Looking for opinions. As always, thank you in advance for your assistance!
1) Throw in some more yeast? Don't have any more of the 34/70. But we do have a good package of Safale S-23 (and various other dry Ale yeasts).
2) We have some Fermaid K yeast nutrient. Never used it, but the instructions say "rehydrate and distilled water and add after 1/3 sugar depletion".
3) Something else to get those yeasties going again?
4) Rack it to a keg? Try to keep some of the cake and get it colder... maybe down into the '50s?
Looking for opinions. As always, thank you in advance for your assistance!