Fermentation question

[Chasing Crow]

I was making a DORTMUNDER EXPORT GG KIT and purchased a 2206XL yeast pack. The pack never swelled, even after 12 hours. I pitched the dry yeast provided with the kit and ferment was visible within 12 hr. I decided to go ahead and pitch the 2206 at that time anyway. Our house was warmer than expected due to the weather and fermentation was fairly heavy @ around 74 deg.(wort temp) After 24 hours, ferment is still running a bouble/7 seconds.@ 70 deg.(house now cooling down a bit). I was hoping the lager yeast will take hold and I can continue the later primary and secondary ferment at temps perhaps as low as 50 deg.. Is this a possibility?

[grapeadmin]

At this point you would be better off just fermenting it out at 70 ish. Then, when you rack to secondary, leave it at 70 for 3-5 days to be sure it is finished. Then if you want, drop the temp to 45 or so and let it lager for a couple of weeks before you keg or bottle.

thanks
john

[Chasing Crow]

Thanks John, that's exactly what I'll do. HAPPY NEW YEAR!

[grapeadmin]

No problem. Happy new year!

john