dinnerstick
Well-Known Member
i'm stepping up a starter for a big bock (dutch style herfstbok). 5 liters, then stepped up in a second 5L. trying to get this going as quickly as possible as there are only a few free days to brew (was hoping for sunday), but the damn yeast is happy as clams in sauce fermenting away in my fridge!! which is at 6 degrees C and doesn't feel up to the task of going any lower. pretty close to the recommended range for this yeast. there's a beautiful light yeast cake but the starter beer is still very cloudy and fizzing like mad. i didn't measure gravity, but i gave 3 days at room temp with constant stirring. i imagine it was well through the growth phase. then overnight in the fridge. it's wyeast 2206 bavarian, and it's my first time using this yeast. can anyone with experience here give me, in the name of beer, an estimate of whether this is going to settle down or if i should postpone my brewday and let it run through the starter? in which case am i better off warming it back up to finish more quickly? no way i'm adding any of the liquid to the final beer, although it does surprisingly smell wonderful, really fruity, don't really want that in my bock, so i'm happy to be patient. i have beer on tap. thanks!