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04-25-2008, 05:50 PM
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#1
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Join Date: Sep 2005
Location: West Monroe, Louisiana
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German yeast and long ferments
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I brewed a kolsch on Sunday and it's still bubbling away here on Friday. I seems as though whenever I brew a batch with German yeast- kolsch or German Ale Yeast- I get really long ferments. Other varieties of yeast tend to be pretty vigorous for 24-48 hours, but then pretty much fizzle out. Two of my best batches ever, an Oktoberfest style ale, and an extract kolsch, both took a long time to finish fermenting.
Hopefully the fact that the one I have going now is still bubbling is a good sign.
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04-25-2008, 05:54 PM
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#2
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Location: Cary, NC
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This is good to know. I'm using German Ale yeast (Wyeast 1007) for the first time right now. After 9 days gravity had dropped from 1.052 to 1.013. I'll check it again to make sure its done before bottling.
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Last edited by Beerthoven; 04-25-2008 at 06:21 PM.
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04-27-2008, 08:32 PM
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#3
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Wow, it's been a week now, and still going strong. Hopefully, this one's going to be a good one.
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04-27-2008, 10:57 PM
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#4
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Location: Spokane, WA
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Quote:
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Originally Posted by Beerthoven
This is good to know. I'm using German Ale yeast (Wyeast 1007) for the first time right now. After 9 days gravity had dropped from 1.052 to 1.013. I'll check it again to make sure its done before bottling.
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I was considering using that yeast for my Altbier but was a little hesitant because of the optimal ferment. temp. I believe your supposed to keep it under 66f? What temp are you fermenting at?
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04-28-2008, 03:33 PM
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#5
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Quote:
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Originally Posted by HOOTER
I was considering using that yeast for my Altbier but was a little hesitant because of the optimal ferment. temp. I believe your supposed to keep it under 66f? What temp are you fermenting at?
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I'm fermenting at 64º.
__________________
Primary/Secondary: #90 American IPA, #91 Brown Ale
Kegged: #89 California Common
Planned: Dusseldorf Altbier, American Wheat
I use secondaries!
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04-28-2008, 06:43 PM
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#6
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Here's Lookin' Atcha!
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Location: Houston, Texas
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Anytime you ferment at a lower temperature, the fermentation tends to take longer. That's just the way beasties work. As far as I know (and recall at the moment), all the German styles are fermented best at lower temperatures, so that is why you see what you see.
TL
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04-29-2008, 11:42 PM
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#7
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Join Date: Sep 2005
Location: West Monroe, Louisiana
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Quote:
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Originally Posted by HOOTER
I was considering using that yeast for my Altbier but was a little hesitant because of the optimal ferment. temp. I believe your supposed to keep it under 66f? What temp are you fermenting at?
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Mine's about 66.
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