jermanimal
Well-Known Member
Got up this morning to look at how the Wit was, blew out the bucket, 7 days later.
5 gallons of liquid, in a 6.5 gallon bucket @ 65 degrees 7 days in and had only 3 hours of lag. Aerated with pure O2 for 1 min before pitching yeast.
Freaking surprised me, i moved it to a different room that night, must have roused the yeast a little.
Anyway thought is was worth noting for anyone thinking of using wyest 3944 or WPL400.
There is like 6 inches of krausen still! I still have very active fermentation 7 days in, bubble every 5 seconds. I've heard it can ferment for a long time.
Normally, my cal ale or english ale yeast is done in a few days, never blows through air lock.
Having fun expanding from standard ales.
5 gallons of liquid, in a 6.5 gallon bucket @ 65 degrees 7 days in and had only 3 hours of lag. Aerated with pure O2 for 1 min before pitching yeast.
Freaking surprised me, i moved it to a different room that night, must have roused the yeast a little.
Anyway thought is was worth noting for anyone thinking of using wyest 3944 or WPL400.
There is like 6 inches of krausen still! I still have very active fermentation 7 days in, bubble every 5 seconds. I've heard it can ferment for a long time.
Normally, my cal ale or english ale yeast is done in a few days, never blows through air lock.
Having fun expanding from standard ales.
