factors in a longer-than-average primary? - Home Brew Forums
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Old 05-18-2009, 10:44 PM   #1
EdwardPaulsen
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Mar 2009
Kansas City, MO
Posts: 22


hi everyone,
thanks so much to all the kind responses to my previous questions.

a few times i have noticed primary going quite a bit beyond its average 2-3 days...
i know factors such as
underpitching
cold temps
lager yeasts
can extend the primary fermentation a bit, but what might be some other causes?

i have an ipa going on 6 days, made with 1056 and a 3 pint starter at 70 degrees.
i also had a wit go moving and bubbling for 2 weeks, wyeast wit yeast.

any thoughts?



 
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Old 05-19-2009, 01:50 AM   #2
Saccharomyces
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Available nutrients, oxygen level of the wort at pitching, and yeast strain will all make a difference.

The Wit strain in particular is a very sllloooooowwww fermenter at 70*F or below but has no trouble finishing in 6-7 days at 72*F or warmer.
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Old 05-22-2009, 06:29 PM   #3
EdwardPaulsen
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Mar 2009
Kansas City, MO
Posts: 22

the ipa is STILL going (movement and bubbling) 13 days later?????

 
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