Hello Anyone,
16 days ago I brewed a small batch of ale [(2) 3 liter jars] and despite the fact that both jars contain the same wort and the same yeast and are stored in the same place under the same temperature conditions one of jars has stopped flocculating (the brew is clearing and darkening) while in the other jar yeast is still visibly suspended and continues to bubble at the rate of about one burp per minute. I did not take hydrometer readings. Of the 5 ales I've brewed in my life this is by far the longest fermentation. According to Homebrewing for Dummies wild yeast strains can sometimes keep fermentation going longer than prescribed. But the problem with this theory is that both of the jars were in the same environment throughout and they both have airlocks. Any ideas?
By the way I've used a White labs Edinburgh Yeast and the room temperature is 66 F plus or minus two degrees.
Thanks for pondering,
Kashoot
16 days ago I brewed a small batch of ale [(2) 3 liter jars] and despite the fact that both jars contain the same wort and the same yeast and are stored in the same place under the same temperature conditions one of jars has stopped flocculating (the brew is clearing and darkening) while in the other jar yeast is still visibly suspended and continues to bubble at the rate of about one burp per minute. I did not take hydrometer readings. Of the 5 ales I've brewed in my life this is by far the longest fermentation. According to Homebrewing for Dummies wild yeast strains can sometimes keep fermentation going longer than prescribed. But the problem with this theory is that both of the jars were in the same environment throughout and they both have airlocks. Any ideas?
By the way I've used a White labs Edinburgh Yeast and the room temperature is 66 F plus or minus two degrees.
Thanks for pondering,
Kashoot