3068 is like watching grass grow

[SoCal-Doug]

For most wheat beers in the past, I've used a WLP strain. More recently I've been using cultured dregs from Allegash (it's seriously an awesome yeast). I'm used to them finishing in 4 to 6 days.

This batch is a bit of an experiment. In our recent efforts to get less clove and more banana, we decided to go full retard war for a banana bomb. No acid rest, higher sacc temp, no starter, fermenting at 72 to 74, and using 3068. Basically 60% white wheat (great western), 37% german pilsner (weyermann), and 3% carafoam (weyermann). OG of 1.052.

The dumb thing is still bubbling and churning after 13 days. Smells fine. There was some sulfur during the first week but it has subsided now. It nearly exploded on day 2 or 3 (when they say to leave 30% head space, that's no $hit). Is this typical for 3068? Am i just spoiled from other fast and violent yeasts?

 

[Smellyglove]

Did you measure it? You only mentioned that it's bubbling. A bubbling airlock only tells you that gas is going through it, but not for what reason. It does not have to be due to fermentation.

Usually bottle mine at day six to eight. Never had an issue with 3068.

 

[kh54s10]

I'm not familiar with that yeast but I will attest to bubbling not being an indicator of fermentation. Through house renovations and procrastination I left 2 beers in primary for almost a year. They would bubble sometimes throughout the entire time. One of the beers ended up pretty good, the other one got dumped for a 1200 mile move. Never tasted that one but I suspect it would have been OK.

 

[SoCal-Doug]

I understand that with expansion and contraction with temperature change, airlock activity can happen, along with other causes. The airlock is definitely slower than it was a week ago. The convection and churning of the beer inside is the giveaway as to something is still "alive" in there. This is also why i have not felt the urge to check the gravity yet.​

The thought of cross contamination with other or past yeasts came to mind (i do a lot of Belgians and Saisons, some with "STA1 risky" yeasts). But i let that thought die because there is zero "funk" in the aroma and even my Saisons will finish in a week. I am also always extreme OCD about cleaning and sanitation. In 15 or 20 years of brewing (on and off), i can't remember a batch ever going south.

I guess i am just puzzled about how long its taking. Everything looks and smells normal. Maybe it is time to pull a hydrometer sample for curiosity sake.

 

[Smellyglove]

I understand that with expansion and contraction with temperature change, airlock activity can happen, along with other causes. The airlock is definitely slower than it was a week ago. The convection and churning of the beer inside is the giveaway as to something is still "alive" in there. This is also why i have not felt the urge to check the gravity yet.​

The thought of cross contamination with other or past yeasts came to mind (i do a lot of Belgians and Saisons, some with "STA1 risky" yeasts). But i let that thought die because there is zero "funk" in the aroma and even my Saisons will finish in a week. I am also always extreme OCD about cleaning and sanitation. In 15 or 20 years of brewing (on and off), i can't remember a batch ever going south.

I guess i am just puzzled about how long its taking. Everything looks and smells normal. Maybe it is time to pull a hydrometer sample for curiosity sake.

Sounds strange with the convection and stuff. You should be looking at an SG at about 1.012 when you pull the sample.

 

[SoCal-Doug]

Curiosity got the best of me. Not done yet but getting close. At 70F I would call that reading 1.015. I guess it just wants to take its time, tease my thirst and test my patience.

On another note... Bavarian style Wheat Beer goal achieved! Holy moly its an ester bomb! Banana, bubble gum, and some jolly rancher candy. Ok, I made up the jolly rancher thing, but dayum

A little more time to ferment and clean itself up a bit

 

[Smellyglove]

Curiosity got the best of me. Not done yet but getting close. At 70F I would call that reading 1.015. I guess it just wants to tease my thirst and test my patience.

On another note... Bavarian style Wheat Beer goal achieved! Holy moly its an ester bomb! Banana, bubble gum, pear, and some jolly rancher candy. ok, I made up the jolly rancher thing, but dayum
View attachment 565101

1.015 seems a bit high for a 1.052. But nevertheless, if it tastes good it's good
Sample it side by side to a fresh bavarian hefe if you can after carbonation, you'll notice there's much more to a hefe than just the esters.

 

[SoCal-Doug]

It's definitely not done yet. I'm expecting 1.012-ish and no more churning or convection. Should clean up a little in the next week. I think it may be quite tasty once chilled and carb'ed. It's low hopped (12 IBU of mittelfrueh at 60 min) but between the hops and some carbonic bite, it should work out. It screams for a couple IBU of late addition Citra, but i fought the urge and went for style.

 

[Smellyglove]

Next time you can try Amarillo+Citra. Hop it like an am.blonde.

I still find it very strange that it's not done yet after 13 days though. Depending on generation of yeast I'm on mine are usually done after day five to seven.

 

[SoCal-Doug]

I still find it very strange that it's not done yet after 13 days though. Depending on generation of yeast I'm on mine are usually done after day five to seven.

Hence my original post. It's very weird to me too. Date on the yeast was February somethingeranother 2018. Smacked it the morning of the brewday. Gave it a shake mid day. Pitched it that evening. Intentionally did not do a starter. The way it took off like a banshee on day two, i figured it would be done in 4 to 5 days. Maybe just an off batch.