Octoberfest fermentation

[Lennybuzz]

Just curious as this is my first lager. I am using WLP820 at 50F and have had a good krausen for 5 days now is that normal. I am just used to the krausen going away after a couple days with ales. Im not that worried about just wondering.

Thanks

[Elbone]

Perfectly normal. Lagers take longer. I usually leave lagers in the fermentor for 10 days to two weeks or more. Just let it finish, give it a few extra days for the yeast to clean up, taste it to see if a diacetyl rest is called for, crash, keg, lager, and drink.

[Lennybuzz]

Thats kind of what i figured just making sure

Thanks for the reply

[ajdelange]

I have tried that strain 3 times and each of the three was a dismal failure. As I recall the fermentation would start normally then come to a screeching halt with the result that it took over a month in the fermenter to get to get, in the worst case 52, and in the others 72% apparent attenuation. And the beer had funny flavors as well though it was drinkable - in fact quite good though obviously sweet. This is probably because I had to operate at higher temperatures than desired to keep the fermentation going at all. I've had much better luck with the Wyeast strain. I've never had a lager drop so clear so fast. Could it have been something other than the yeast? Yes, I suppose so but should you find the fermentation taking what seems to be an innordinate length of time then you will not be the first to have that experience.

[Lennybuzz]

Its actually only been fermenting for a week so not necesarily an "innordinate length of time " yet. Just noticed that the krausen has been around longer than my ales. I figure it still has at least a week if not 2 left to go before keging and lagering.

[BigNastyBrew]

Haven't used that one yet. I've used 830 several times now and just used 800 once and they've been getting in the mid-upper 70's in AA.

I'll add to the "it's normal" camp. My lagers usually don't show krausen or bubbling for 3 or 4 days and then they take off like a bat out of hell. I've tried a couple different fermentation schedules on my lagers. I've done the 50° for the duration thing and that was good. My favorite schedule is now letting the temp gradually rise after holding at 50° for 4-6 days. Finishes out a little quicker and so far has still remained clean.