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Sulphur is normal in lagers, so I would not worry about that one. Even at 10C my lagers made a lot of sulphur! Esters are formed during the first few days (1 - 3) of the fermentation process, so you will have slightly more esters in your beer than planned. HOWEVER, lager yeasts have very little formation, so you might just get away with it. I don't think ...


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I will state up front that I don't brew lagers, but I believe this information applies to both lagers and ales. Most ester (or ester precursor) production occurs during yeast reproduction. Since this happens early on in the fermentation process, you likely can't do much to stop it now. You also can't reverse it once it is done. According to this article, ...


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To fix this beer, I would raise the temperature to 55F and leave it for another couple of weeks. Assuming sanitation is good the beer will be ok. 1.7l is on the small side even for a stirred starter for a 1.060 lager, and airation doesn't provide the dissolved oxygen levels needed. (ca. 15ppm.) In future, aim for a 4-5l starter and yeast nutrient. If you ...



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