Made a fairly simple belgian ale 2 weeks ago (OG 1.077) with a good start to fermentation within 24 hours (based on airlock activity) with temps in the 65-68 range. SG is now at 1.030.
Is this a slow/long fermentation yeast? I've used US-05, S-33, and they seem to go pretty quick, esp. compared to champagne yeast I used for a dry mead.
Just wondering--I'll check the SG again next week.
t
Is this a slow/long fermentation yeast? I've used US-05, S-33, and they seem to go pretty quick, esp. compared to champagne yeast I used for a dry mead.
Just wondering--I'll check the SG again next week.
t