simple-stupid

Recipes 

I did a high grav weizenbock last saturday (11 days ago) and there are still are a couple bubbles coming through the airlock (3-4 a minute?) I pitched 2 rehydrated packets of safbrew wb-06, and initial fermentation was crazy, huge krausen within 12 hours, full blowoff tube within 18.

So.. where the **** are these bubbles be coming from?

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Primary: Beer
On Tap: Beer
Bottled: Beer
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bmac

Recipes 

Have you taken any gravity readings to see where the beer is at as far as fermentation?

RIC0

Recipes 

I did a simple merican red ale a few months back OG 1.048 and it farted thru the airlock for 13 days. I was like WTF, never once opened the lid until 3weeks later to the day. Turned out great and my wifes favorite beer to date.

I've never had any kinda beer do that..

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Beer Primary - Chittyday Stout - Belgian IPA Baby
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simple-stupid

Recipes 

I havent checked the gravity yet, I don't really like checking anytime before 2 weeks, so I kinda would almost rather wait it out until its done bubbling, then check, then keg it.. unless my worst fears become a reality.. and it actually is infected

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Primary: Beer
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masskrug

Recipes 

High gravity means lots of work to do, and then the cleanup. Hydrometer readings?

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Primary: One Buck Bombers II
Bottle Conditioning: One Buck Bombers I
Now Serving: Lil' Sumpin' Sumpin'
Drunk: Celebration Ale, Fat Tire, Two Hearted Ale, Speedway Stout, SNPA, SNPA w/Simcoe, Moose Drool, Dale's Pale Ale
On Deck: One Buck Bombers III

Cathedral

Recipes 

I just did a cherry pale with US05 and it bubbled for two weeks, even after it blew the top off my bucket. I racked to secondary to get it off the fruit and it's still bubbling. This was with an OG of 1.062. I did an IIPA with an OG of 1.079 and US04 and it was done with visible activity after three days.

I rehydrated the US05 but not the 04, but I don't think that would have made such a huge difference.

And the cherry was definitely not infected. It just didn't want to stop. Little yeasties were having to much fun, who am I to complain?

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TOOTH:HURTY Picobrewery
Primary: Vienna/Amarillo SMaSH
Bottled: DFH 90' Clone, Deception Cream Stout, 600 Year Imperial IPA, Drunken Dentist Cherry Pale, Drooler Jalapeno Cream Ale, Novacaine Winter Witbier

simple-stupid

Recipes 

Pretty good article about dry yeast, i suggest you read it

http://koehlerbeer.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/

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Primary: Beer
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dlcumpton

Recipes 

I have an extract amber ale in the primary. OG was 1.040 and my final gravity seems to be hanging around 1.010 even though i still get a bubble about every 2 to 3 minutes.. Its been in the primary for 10 days. Im wondering if it is ok to go ahead and "Cold Crash". Im guessing this batch is going to be a little dryer than i originally wanted, but oh well...
I guess my question is, is it too soon to cold crash? Will this effect flavor at all, clarity, ect...I just dont want my FG to go any lower.
Please help this newby out!

simple-stupid

Recipes 

Get your own damn thread rookie!!!!

Just kidding, I always wait full weeks for primary ferm, if not more, and then off to the bottle/keg/secondary. With most of my beers I do 2-3 weeks in primary, cold crash, then keg.

I'm assuming that you are still bottling, and cold crashing is rather unnecessary if thats the case, so my advice to you would be wait the two weeks, then bottle, then wait another painful two weeks..

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Primary: Beer
On Tap: Beer
Bottled: Beer
On Deck: Beer?

simple-stupid

Recipes 

Get your own damn thread rookie!!!!

Just kidding, I always wait full weeks for primary ferm, if not more, and then off to the bottle/keg/secondary. With most of my beers I do 2-3 weeks in primary, cold crash, then keg.

I'm assuming that you are still bottling, and cold crashing is rather unnecessary if thats the case, so my advice to you would be wait the two weeks, then bottle, then wait another painful two weeks..

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On Tap: Beer
Bottled: Beer
On Deck: Beer?