gi2indking
Member
Hey everyone, first post here...
I just finished my first batch ever - a cream ale from NB, and just tasted it tonight and I was actually impressed. It needs some more time in the bottles, but it was carbing up nicely.
I started my second batch last Friday night. It was an AHS Pumpkin Ale. I cooled the wort down appropriately, rehydrated some fresh danstar windsor dry yeast, and pitched it @ room temp ~68. I woke up Saturday morning and the airlock was slowly bubbling and I had about 1/2 inch of kraussen. By saturday afternoon I had 2-3" of krausen already and the airlock was bubbling like crazy. By early Sunday, the airlock had almost completely stopped bubbling and the krausen had subsided and was crusted all around the top of the fermenter. The room gets up to about 70 degrees tops - 65 degrees at night, so I didn't think temperature would be a problem. I tested the SG 4 days after pitching the yeast, and it came out to 1.018 or so, target is 1.012. The beer smells very sweet and I am trying to convince myself that it doesn't smell like "bubblegum".
With the cream ale, I pitched safale us-05 and it took about 4-5 days to complete fermentation at similar temps.
Has anyone had a similar situation when using danstar windsor?
Thanks!
I just finished my first batch ever - a cream ale from NB, and just tasted it tonight and I was actually impressed. It needs some more time in the bottles, but it was carbing up nicely.
I started my second batch last Friday night. It was an AHS Pumpkin Ale. I cooled the wort down appropriately, rehydrated some fresh danstar windsor dry yeast, and pitched it @ room temp ~68. I woke up Saturday morning and the airlock was slowly bubbling and I had about 1/2 inch of kraussen. By saturday afternoon I had 2-3" of krausen already and the airlock was bubbling like crazy. By early Sunday, the airlock had almost completely stopped bubbling and the krausen had subsided and was crusted all around the top of the fermenter. The room gets up to about 70 degrees tops - 65 degrees at night, so I didn't think temperature would be a problem. I tested the SG 4 days after pitching the yeast, and it came out to 1.018 or so, target is 1.012. The beer smells very sweet and I am trying to convince myself that it doesn't smell like "bubblegum".
With the cream ale, I pitched safale us-05 and it took about 4-5 days to complete fermentation at similar temps.
Has anyone had a similar situation when using danstar windsor?
Thanks!