JBmadtown
Well-Known Member
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.
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.