Dopplebock - Question re fermentation

[ipamonger]

Hey folks,

I've got a dopplebock fermenting using an accelerated schedule that's been going like this: about a week in the fridge to kick off the fermentation, at about 8 degrees or so. After about a week, I gradually brought it up to about 12 degrees over the course of another 5 days, then took it out to sit in an 19 degree room for conditioning. Thing is, it has been about 10 days in that room, and the brew is constantly bubbling at a rate of about one burp every 30 or 40 seconds. The plan was to keep in for about a week in the room, then cold crash for a week before bottling.

Should I be concerned that the bubbling is still going on/not slowing? Patience is a virtue, I know, but I just need some assurance that this is normal, and I should just let it burp away until done before crashing it.

Any advice or observations would be appreciated!

[RossBee]

My last Dopple "burped" for about a month.

[ipamonger]

Thanks. Just checked again this evening, and the burping has suddenly slowed down to about a burp every two minutes.

[GCR]

~hic~ *doppleburp*

[oceanic_brew]

Since we are all here for information and experience I'll give mine. This beer makes up about a third of my brewing.

The quick lager method is recommended to be done by gravity readings although I don't always follow that. I haven't seen much of a difference just following the temp schedule that you find online. However it's definitely important to start raising temp while there's still some fermentation left to be done.

That is very dependent on temperature, OG, yeast pitch, and oxygenation.

Before following the right procedures for this beer i pitched an inadequate starter and at a very low temp and it took 5 days for fermentation to really get going. Not a good beer at all.

You may already know all this but it doesn't seem from your post that you were taking gravity readings so I felt like chiming in.

I don't bottle my doppel until about 50-60 days in. I do the narzis/brulosopher quick lager method too.

I do 51f until gravity is 2/3 attenuated, then raise 5f every 12 hrs until at 68. Most lagers are usually pretty cleaned up at this point but I still find that the dopelbock fairs well by bringing the beer back down to near serving temp for a few weeks before bottling.

I've also bottled after the d-rest and lagered the bottles in the fridge.

How do you find the doppel after your schedule?

I'm trying to figure out how to push this beer out faster on a commercial scale.


Sent from my iPhone using Tapatalk

[oceanic_brew]

I just re-read your post and you really aren't doing much different than me. I missed that you were bringing it back down to lager temp for a week prior to bottling.

You are at about 50 days with your plan.

I would be very surprised if your beer is not done fermenting after how long you've had it at room temp.


Sent from my iPhone using Tapatalk

[ottiscan]

Hi,
How did your dopplebock turn out?
Do you have an all-grain reciept (BIAB)?

Thanks,
Lew

[ipamonger]

Hi,
How did your dopplebock turn out?
Do you have an all-grain reciept (BIAB)?

Thanks,
Lew

Sorry for the silence, haven't been on the boards for a while. The DB turned out great! Two or three days after my post saying it was starting to slow, I cold crashed it for a week, then bottled.

We're about to brew a Baltic Porter, with a similar schedule. Can't wait!

The DB recipe was a version of a beersmith recipe i found (an Ayinger Celebrator clone submitted by jfulton on that site), brewed in our Grainfather.

[ottiscan]

ok great, thanks