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Old 09-17-2011, 03:36 PM   #1
bushwilliams
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Apr 2011
Little Rock, AR
Posts: 20


Okay so last Sunday I brewed a low grav. Wheat with some Wyeast 1010. I admit I didn't use a starter for the first time in a long time, just poured in the packet but the OG was only 1.043 so I didn't really care. The fermentation lagged to the high end of 18 hours but it took off and had a very active ferment. (blew out of the 6.5 and its only 5g of beer). A few days later it looked like it started a 2nd Krausen that hasn't subsided and steady bubbling continues. This is the first of my 10 all grains that didn't just rock and roll in 3 or 4 days and die out. My plan (as I thought this was a 7 day beer) was to crash it tonight to 35 and force carb/tap by Monday. I hesitate to fuss with it though since the bubbler is still a bubble or so every 3 or 4 seconds. Any advice? I kept fermentation temp at 67.


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Old 09-17-2011, 04:20 PM   #2
eastoak
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Jan 2011
oakland, california
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did you take a gravity reading? that's what we would do.

 
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Old 09-19-2011, 10:45 AM   #3
bushwilliams
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Apr 2011
Little Rock, AR
Posts: 20

I did, came out at 1010 so I hit my FG. The wort also tasted very good so Im going to chalk this up to the yeast behaving differently for now and brew it again with a few tweaks (but same yeast) soon and see if it behave the same. Thanks.
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