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Old 11-19-2008, 02:55 AM   #1
scottfro
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Feb 2006
Vancouver, BC
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So I'm using some 1007 yeast that was washed and is over a month old now so I know its probably a bit tired. But why would I have an extremely vigorous fermentation (big krauesen, lots of churning in the carboy), but really slow fermentation completion? Its been over a week for a 1.058 OG and its only down to 1.032.

Just seems funny to have so much activity (visually) but little activity (by the numbers)
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Old 11-19-2008, 08:34 AM   #2
BarleyWater
 
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I've had huge, vigerous blowoffs, that ended up taking almost two weeks to get to final gravity. You just can't predict what those little yeasties will feel like doing.
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Old 11-19-2008, 02:55 PM   #3
planenut
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I've got my first wheat beer fermenting now. It has a lot of activity and a lot of krausen and has been at it for over 10 days now. It's kind of amazing but fun to watch. With all the activity it keeps me from worrying..

 
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Old 11-19-2008, 02:59 PM   #4
Speranza
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May 2007
Nashville, TN
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In my short time in brewing I have found that a slow long and active fermentation tends to turn out better in the end. So who knows, this brew could be
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Old 11-19-2008, 04:13 PM   #5
scottfro
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Feb 2006
Vancouver, BC
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overall i'm not too concerned with if the beer is good but trying to get a handle on yeast health. i was talking with a professional brewery and he says as soon as his yeast shows any sign of ill health (taking even a day long to ferment out) he will start with a new culture.

another friend suggested i rack it to the secondary (which i usually don't do till after fermentation is all but stopped) to reintroduce a bit of o2 and get things mixed up again.

thoughts?
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#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

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