pperrydawg
Member
I've got my second brew in the fermenter right now. I am doing a Midwest Cologne Kolsch with the Wyeast Kolsch yeast. Quick question. My first brew was also a Kolsch from Northern Brewer with the Safale 05 Yeast. I have noticed that I'm getting a lot more airlock action (bubbles) this time around as opposed to with the dry yeast. Is this due to the yeast? I found out late in my first brew that I pretty much dropped the ball by going with the less expensive dry yeast. Anyway, the dry yeast batch seemed to calm down after just 2-3 days, while the Wyeast has been going strong for about 6 days now. Any thoughts? Thanks and Cheers!