Fermentation while lagering

[BigNastyBrew]

Ok, this will definitely be a stupid question if my suspicions are correct but here goes (I hate assumptions):

Is there any more fermentation at ALL while lagers are lagering at 35°?

I strongly suspect the yeast are too cold but I want definitive consensus.

[Mylo]

You are correct. No fermentation happens at lagering temps. However - significant conditioning will occur.


Mylo

[BigNastyBrew]

Thanks, mylo.

The only reason i even started thinking more in depth about it is because I got super low attenuation on both of these lagers (first 2). 63% on my Pilsener, and 65% on my Schwarz. That was pre-diacetyl rest and I didn't want to draw more beer afterwards but I'm sure that didn't make a big difference.

[Mylo]

You have to pitch a shit load of viable yeast for lagers, and use a bunch of O2. That probably explains the poor attenuation. www.mrmalty.com is your friend.


Mylo

[BigNastyBrew]

Well, I didn't learn that until RIGHT after brewing the lagers. I'm just now getting around to building a stir plate so i can do starters efficiently. I figured I needed more yeast so I added 2 dry Saflagers to it hoping to help out with the attenuation. I'm going liquid from now on and will be using the starters along with it.

Thanks for the link. Hopefully, I can figure it out.

[OldTree]

I believe the yeast do continue to be active even when chilled close to freezing. Their activity is just greatly reduced, but they do continue to eat some of the more complex sugars. I got this from Noonan's New Brewing Lager Beer (I think).

Cheers,
OT