From the HBD Archive
From: polstra!jdp@uunet.UU.NET (John D. Polstra)
Subject: Re: Lager ferment temp (M Nevar)
Date: 1989-09-17 22:38:33 GMT

In Homebrew Digest #225, Mark Nevar (man@garage.att.com) asked about a
lager yeast brew which fermented out at 50-55 degrees, but then seemed
to start fermenting again as the wort warmed up.

Mark, are you sure you were really seeing a resumption of fermentation?
Remember, CO2 is much more soluble in wort at low temperatures. My
guess is that you were simply seeing some of the dissolved CO2 coming
out of solution as the temperature increased and the solubility
of the gas decreased.

Relax, don't worry, bottle it, and have a homebrew.

-- John Polstra jdp@polstra.UUCP
Polstra & Co., Inc. ...{uunet,sun}!practic!polstra!jdp
Seattle, WA (206) 932-6482

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