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Old 02-12-2014, 12:14 AM   #1
ouello
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Default Yeast, Vigorous to Flat in 48h

Hi everyone,

I don't have much experience yet, and I really don't want to waste a good German wheat beer...

I didn't find a typical WD-06 yeast so I got a "Munich wheat beer yeast" from www.lallemandbrewing.com without any definitive numbering?

Followed all instruction and vigorous fermentation started after 16h.

After 24h, I had to use a blow out tube
After 30h, I popped the lid open and repositioned it into place with a 10lbs weight on top + cleaned blow out tube again.

Cleaning around the fermentor a couple of times (no major spills but enough to be annoying)

This morning, I popped back the lid into place (40h after initial start) and there isn't any significant action going on???

I'm thinking that maybe the lid just isn't sealing properly and the gas leaks out instead of the air-lock?

let me know what you think?

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Old 02-12-2014, 12:32 AM   #2
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Possibly, either way it's too early to worry about anything and I would seal it up and leave it for 10-14 days from pitch and then take a hydrometer reading and see where it's at, most likely done at that point


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Old 02-12-2014, 01:00 AM   #3
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Meh. Let it ride for a few weeks and see what happens.

I made an Oktoberfest(extract) before that only slightly bubbled for less than two days, then stopped doing anything. It just settled... weird. So I let it ride for 3 weeks and let the yeast do it's thing. Tasted ok, so I bottled and let it go for another few weeks.

Turned out great! So don't get impatient. Just let it ride and see what happens...

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Old 02-12-2014, 01:10 AM   #4
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What were your pitch and ferment temps? It's not unusual for a ferment done at higher than recommended temps to kick off hard and finish early. The downside in that case is, of course, undesirable flavors.

Some strains (like dry Windsor) are notorious for doing that even with active temp control in the low-mid 60's.
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Old 02-12-2014, 01:57 AM   #5
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My ferment temp was 19C so about 66F. I had to pitch my yeast in 100ml of sterilized water at 30C (86F) for 15 minutes, stir and wait another 5min, then use small quantities of worth to bring the yeast mix to ferment temp in small intervals, to prevent shocking the yeast. First time I use this type of yeast?! I try taking a reading on the 6th day...

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Old 02-12-2014, 02:12 AM   #6
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Don't sweat it. Let it ride.

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Old 02-12-2014, 04:29 AM   #7
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Quote:
Originally Posted by cluckk View Post
Don't sweat it. Let it ride.
Yep.
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Old 02-12-2014, 09:20 AM   #8
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Thanks for quick replies everyone! The machinist in me want everything perfect and accurate... I'm glad I can enjoy this hobby without to much stress. =)

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Old 02-12-2014, 01:16 PM   #9
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What you're seeing when the active fermentation slows or stops is the end of initial fermentation. It'll then slowly,uneventfully creep down to FG from their.

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