Hey all,
I did an all-grain Bier-de-Garde. Same recipe 3 times with Wyeast 3711 Saison yeast. Love that yeast. Might be my favorite or second favorite. However, the 4th time we switched it up and did Wyeast Bier-de-Garde yeast. Same recipe and everything, though pitch temp and ferm temp have been 67 instead of 75.
2 weeks later and still 2 inches of croisin on top, and bubbling at least once per minute. What are my next logical steps to determining the viablity of the beer. I want to take a wine thief and sanitize it and draw off enough to take the final gravity to check it out, but am worried about damaging the croisin, and I didn't take an OG. Any ideas?
I know your going to ask, so I'll try to give the recipe. Extract with specialty grains. Normally starts out at about 1.068 Original Specific Gravity, ends around 1.010. 1 oz of bittering hops and 3/4 and 1/4 additions at 30 and 15 minutes till flameout. Takes about 5 days to ferment out with Wyeast 3711 at 72- 75 degrees. The homebrew shop didn't have 3711 (dangit!) so I went with Wyeast Bier-de-garde. But you'd think I made up the story. Was it 3725? I don't know, I threw away the evidence and did not ziploc it and put it in the locker as exhibit A. Now if you look on Wyeast website for Bier-de-garde yeast it will harken you back to yesteryear. It's a private collection now and I have no idea what the number was, only that it was Wyeast and it said Bier-de-garde. So here we are two weeks later still bubbling. It bubbled really good first 3 days. (Then I left for 10 days, my wife was there to monitor, but was "happy to see it bubbling the whole time." I was not though. Usually it would ferment out quick. I used a 32 oz starter with 1 smack pack, started 12 hours before the pitch with a 1.040 starter.
Any ideas would be at least thought about.
b.dawg
I did an all-grain Bier-de-Garde. Same recipe 3 times with Wyeast 3711 Saison yeast. Love that yeast. Might be my favorite or second favorite. However, the 4th time we switched it up and did Wyeast Bier-de-Garde yeast. Same recipe and everything, though pitch temp and ferm temp have been 67 instead of 75.
2 weeks later and still 2 inches of croisin on top, and bubbling at least once per minute. What are my next logical steps to determining the viablity of the beer. I want to take a wine thief and sanitize it and draw off enough to take the final gravity to check it out, but am worried about damaging the croisin, and I didn't take an OG. Any ideas?
I know your going to ask, so I'll try to give the recipe. Extract with specialty grains. Normally starts out at about 1.068 Original Specific Gravity, ends around 1.010. 1 oz of bittering hops and 3/4 and 1/4 additions at 30 and 15 minutes till flameout. Takes about 5 days to ferment out with Wyeast 3711 at 72- 75 degrees. The homebrew shop didn't have 3711 (dangit!) so I went with Wyeast Bier-de-garde. But you'd think I made up the story. Was it 3725? I don't know, I threw away the evidence and did not ziploc it and put it in the locker as exhibit A. Now if you look on Wyeast website for Bier-de-garde yeast it will harken you back to yesteryear. It's a private collection now and I have no idea what the number was, only that it was Wyeast and it said Bier-de-garde. So here we are two weeks later still bubbling. It bubbled really good first 3 days. (Then I left for 10 days, my wife was there to monitor, but was "happy to see it bubbling the whole time." I was not though. Usually it would ferment out quick. I used a 32 oz starter with 1 smack pack, started 12 hours before the pitch with a 1.040 starter.
Any ideas would be at least thought about.
b.dawg
