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Old 12-13-2007, 03:06 AM   #1
The Bone2
The Bone2's Avatar
Nov 2007
Posts: 93

My Steam was brewed Sunday. At first a thin layer of foam appeared on Tuesday and it started to bubble away. Today, when I got home, there was all sorts of the particulate from the bottom that floated up and attached itself to the krausen. Then, as I watched, the particles broke away from the krausen and sunk to the bottom. In the meantime, the beer looks like it has "currents" in it, with all of the yeast balls going in circles, sinking (mostly) and swirling. Airlock is bubbling every 2 to 3 seconds. I haven't seen this on my other brews (this is my 3rd). Does this have anything to do with the fact it is lager yeast (even though the fermentation temp is 58 - 65 degrees)?


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Old 12-13-2007, 03:16 AM   #2
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

That's just a nice healthy fermentation, sit back and enjoy the show!
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 12-13-2007, 05:26 PM   #3
Got Trub?
Apr 2007
Washington State
Posts: 1,538
Liked 10 Times on 8 Posts

A good reason to ferment in carboys instead of buckets - you can really get to know your fermentation.


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Old 12-13-2007, 05:34 PM   #4
Silviakitty's Avatar
Nov 2007
Beautiful Downtown Wilmywood, NC
Posts: 457
Liked 9 Times on 9 Posts

I'm finding that out myself. I'm itching to open the bucket to watch! *grin* I'll control myself, though.
Cathouse Brewery

  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout

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Old 12-13-2007, 05:40 PM   #5
Glibbidy's Avatar
Oct 2005
Sunny Southern Vermont
Posts: 2,369
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I brewed a SN Celebration Ale Clone Monday night, and pitched it on a 1056 cake. That sucker took off and fermented out in 48 hours! Gotta love fast healthy ferments.

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