Beer Forum

Hi ya'll. I am brewing my first lager - vienna style. And I have read a bit about the fast fermentation schedule so I did that on this beer. My question is: does this fermentation results seem rapid?

5/27 - 7am: Starting OG 1.050 - yeast pitched at 55 degrees (it was stable at this temp for 12 hours prior to pitching the yeast)
5/28 - 7am @55 degrees - SG at 1.046
5/29 - 7am @55 degrees - SG at 1.040
5/29 - 7pm @ 55 degrees - SG at 1.031 -- I increased the fermentation temp to 58
5/30 - 7am @ 58 degrees - SG at 1.022 -- I increased the fermentation temp to 62
5/30 - 7pm @ 62 degrees - SG at 1.015 -- I increased the fermentation temp to 66

FG expectation is 1.012

This seems like a rapid fermentation for a lager (I was told I would have to be patient). Does this sound reasonable?

Thanks for your advice/help.

When I make lagers (often), I usually have primary done in 4-5 days @52F and then I transfer into a spunding keg for another 2 days to finish the last couple points of gravity and carbonate. This is for a 1.046ish beer. So, your results seem a little quick but not excessively if you were ramping the temperature up during that time.

If you are doing a good healthy pitch of lots of yeast, and they are active when they go in (start the yeast in some wort before pitching), it will ferment out fast.

I don't know what yeast you were using but I've had similar results using Wyeast Bohemian Lager and Tasty's lager fermentation method.
Ed