drummer3
Well-Known Member
Hi all.
I've got a question. I'm making a Ale version of Oktoberfest from my LHBS. It uses Wyeast German ale 1007 yeast. I used a blow off tube and had a huge krausen the first few days. I transferred to a secondary after one week(BYO mag suggested to transferre at 80% fermentation so it would still depleate the oxygen in the head space). It was burping every 45-50 secs. It has now been three weeks and it formed a new krausen, half inch thick, and has been burpping evey 30 sec steady for the last ten days with no signs of stopping. Its at 62* Can anyone tell me whats going on? Is this just a tradmark of this yeast or am I in trouble?
I've got a question. I'm making a Ale version of Oktoberfest from my LHBS. It uses Wyeast German ale 1007 yeast. I used a blow off tube and had a huge krausen the first few days. I transferred to a secondary after one week(BYO mag suggested to transferre at 80% fermentation so it would still depleate the oxygen in the head space). It was burping every 45-50 secs. It has now been three weeks and it formed a new krausen, half inch thick, and has been burpping evey 30 sec steady for the last ten days with no signs of stopping. Its at 62* Can anyone tell me whats going on? Is this just a tradmark of this yeast or am I in trouble?