I harvested the trub from a couple of Hennepins and stepped it up to a 1 gallon starter. I pitched it on a Hennepin clone (1.07) og. This stuff started fermenting after three hours, at least there was major airlock activity. I started fermenting at 66 degrees, after three days it seemed to be slowing down so I slowly raised the temperate to 76. This was 13 days ago and there is still bubbles coming from the airlock, not a lot but maybe 2 per minute. I know bubbles do not necessarily mean that it's still fermenting but does anyone else have any experience with this yeast?
I'm going to give it 3 weeks before I check the gravity. I was worried about the yeast being viable at all, which now seems to be unfounded. I've never had anything bubble for over two weeks.
T
Thanks in advance Gorms.
I'm going to give it 3 weeks before I check the gravity. I was worried about the yeast being viable at all, which now seems to be unfounded. I've never had anything bubble for over two weeks.
T
Thanks in advance Gorms.