EinGutesBier
Well-Known Member
Last Friday afternoon I did another brew. According to Beer Calculus, it would be a pretty good sized beer (about 6.8% ABV). The yeast I used was Wyeast Belgian Wheat 3942 - what I'm wondering is what's up with the fermentation? I'd say fermentation has lasted about 4 days. It really started Friday evening and went until about Tuesday evening.
Granted, it took off well (blew off my airlock and made a mess until I put on a blow off tube) but is it possible that it has attenuated in 4 days? It's always had the temperature necessary by being kept in a room that's between 68 and 75 degrees of ambient temperature. Either way, to be on the safe side, I won't bottle until Saturday, assuming the FG looks all right.
Can anyone who's used this yeast, or other wheat yeasts tell me if it's a characteristic to have a short, robust fermentation?
Granted, it took off well (blew off my airlock and made a mess until I put on a blow off tube) but is it possible that it has attenuated in 4 days? It's always had the temperature necessary by being kept in a room that's between 68 and 75 degrees of ambient temperature. Either way, to be on the safe side, I won't bottle until Saturday, assuming the FG looks all right.
Can anyone who's used this yeast, or other wheat yeasts tell me if it's a characteristic to have a short, robust fermentation?