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Radarbrew

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Hey I have a Pilsner going right now, and while it took a while to get cranking, it's been 3 days and still bubbling 1 every 5 or 6 seconds. Being as this was the first recipe ever with malt dextrin added at the boil (for me) is this why it's still going? I mean yoohoo, and all, but WTH?:confused: Man, you should see the krausen!
 
Some can last over a week... Just leave it be... wait it out. I tried to rush one once and ruined the whole batch.
 
Radarbrew said:
Hey I have a Pilsner going right now, and while it took a while to get cranking, it's been 3 days and still bubbling 1 every 5 or 6 seconds. Being as this was the first recipe ever with malt dextrin added at the boil (for me) is this why it's still going? I mean yoohoo, and all, but WTH?:confused: Man, you should see the krausen!
Click to expand...

Are you fermenting your pilsner at low temp? That will seriously slow things down (it's correct practice, but lagers take a long time to ferment b/c of the low temps.)

Anyway.... about the malto dextrin....

That's a body adding, head improving, non fermentable sugar, so.... it might be making your kraeusen a little more "hearty".

-walker
 

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