srkaeppler
Member
Hey All-
I bought a Northern Brewer Scottish Wee Heavy Extract kit. I made a 40 or so ounce yeast starter, with 2 packs of dry Danistar Nottingham yeast. Yeast starter was strong. The Wee Heavy before pitching had a gravity of 1.090. Now the instructions for the Wee Heavy say that it is suppose to be in active fermentation for 2-4 weeks.
The large yeast start caused very vigorous fermentation. As of today, four days later, the gravity is 1.020.
So two questions, one of which I may need to ask the northern brewer guys, should I keep it in active any longer to pick up any flavors? (not really sure why I'd do that...)
And my more general question - is there any advantage to having a 'slower' primary fermentation? I don't envision having this happen again, but it was a neat experience.
I'd really appreciate any advice.
Thanks,
Steve
I bought a Northern Brewer Scottish Wee Heavy Extract kit. I made a 40 or so ounce yeast starter, with 2 packs of dry Danistar Nottingham yeast. Yeast starter was strong. The Wee Heavy before pitching had a gravity of 1.090. Now the instructions for the Wee Heavy say that it is suppose to be in active fermentation for 2-4 weeks.
The large yeast start caused very vigorous fermentation. As of today, four days later, the gravity is 1.020.
So two questions, one of which I may need to ask the northern brewer guys, should I keep it in active any longer to pick up any flavors? (not really sure why I'd do that...)
And my more general question - is there any advantage to having a 'slower' primary fermentation? I don't envision having this happen again, but it was a neat experience.
I'd really appreciate any advice.
Thanks,
Steve