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Old 07-28-2010, 12:58 PM   #1
May 2010
Oconomowoc, Wisconsin
Posts: 141

I am making a psuedo oktoberfest using the hybrid 1007 yeast. it is a 5.25 gal OG 1.055 beer. I pitched at around 65 deg with a 1/2 gal starter. It has been between 60-65 for the last week.

Initially I had a blow off tube. After 3 days it seemed like things were slowing down so I switched to an airlock. Overnight things were clear, but after an afternoon there was krausen in the airlock. I cleaned it out, but more krausen the next day. Now, 8 days later it is still bubbling away. I haven't checked a gravity, but my question is NOT whether it is done fermenting. It is going to stay in primary for 4 weeks so I am not worried.

I am curious to get other's experience with 1007 and if it is a slower longer fermentation. Also, 60-65 is on the high end, but it is the best I can do for now.

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Old 07-29-2010, 12:44 PM   #2
Nov 2007
Pittsburgh, Butler
Posts: 2,061
Liked 170 Times on 128 Posts

I've seen basically the same thing you're seeing when I've used 1007. I've found that keeping the temp in the mid 50's seems to help with the multiple blow-offs. I usually keep it in primary for at least 4 weeks.

I have a brew now that's been on primary for 4 weeks and the airlock still burps every once in a while.

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Old 08-02-2010, 05:00 AM   #3
22415 Brewery
Apr 2008
Posts: 55
Liked 4 Times on 4 Posts

ditto with the above. I brewed an Alt at around 60F with the 1007 and it kept that "rocky" ferment head for a good two weeks before it fell back in. We primaried for 4weeks, secondaried for 4 weeks, and then cold conditioned at 37F for 4 weeks and were pleased with the results.

The ferm time was definitely longer than most ale ferments (I'm use to about 10 days and done, but with this one I checked about twice a week until it stabilized), but then again I normally ferment my ales at 67-70, so the temp could have been a major factor for me.
Conical: gobs of sanitizer
Primary: O-Town Cider, German Pils Do-over
Secondary: 'Nada
On Draft: All-Calypso APA, German Pilsener, Coffee-Cocoa Nib Stout, American Amber Ale
On-Deck: Imperial Chai Tea Brown Ale, Big Bock B*tch, something funky and belgian

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Old 08-02-2010, 02:14 PM   #4
Feb 2008
Madison, WI
Posts: 63
Liked 1 Times on 1 Posts

Swirling the carboy a little helps the krausen fall back into the beer. 1007 ferments can keep a head on it for a long time otherwise.
Fermenting: Traditional Bock, Belgian Dark Strong
Conditioning: Munich Dunkel, Belgian Amber
Drinking: Baltic Porter, O-fest, Drought Stout, English Summer Ale

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