Hi,
I'm brewing an Altbier with Wyeast 1007 (German Ale). I pitched it on 09/18 at set my refrigerator to 57 degrees. By 9:30pm I was getting around 4 bubbles per minute (bpm) in the blow-off tube.
The fermentation peaked on days 2 and 3, with around 25 bpm. It also had blow-off sometime in this period.
The bubbles in the blow-off tube started dropping from there, and by day 5 it was down to 7 bpm. I raised the temperature to 58 on day 7, 59 on day 8, 60 on day 9 and 61 on day 10. The bubbles slowly dropped to 4 bpm.
I've held it at 61 degrees, and I'm still getting 3 bpm on day 12. My original gravity was 1.061; I have not checked the gravity again as I don't like disturbing it and removing the blow-off tube until gas production pretty much stops.
I've never had a yeast stay active this long. It's in a temperature controlled refrigerator, and in a glass carboy, so I don't think this can just be CO2 coming out of solution. These are bubbles coming out of a 1/2" ID blow-off tube, at a constant 3 per minute, so it's not like this is just a little random gas coming out.
It's hard to see in the carboy with the film on the glass from the blow-off, but I think it still has krausen on top. Should I leave it at 61 as long as it shows activity, or should I let it raise now (maybe around 70) to finish?
Thanks for your advice!
I'm brewing an Altbier with Wyeast 1007 (German Ale). I pitched it on 09/18 at set my refrigerator to 57 degrees. By 9:30pm I was getting around 4 bubbles per minute (bpm) in the blow-off tube.
The fermentation peaked on days 2 and 3, with around 25 bpm. It also had blow-off sometime in this period.
The bubbles in the blow-off tube started dropping from there, and by day 5 it was down to 7 bpm. I raised the temperature to 58 on day 7, 59 on day 8, 60 on day 9 and 61 on day 10. The bubbles slowly dropped to 4 bpm.
I've held it at 61 degrees, and I'm still getting 3 bpm on day 12. My original gravity was 1.061; I have not checked the gravity again as I don't like disturbing it and removing the blow-off tube until gas production pretty much stops.
I've never had a yeast stay active this long. It's in a temperature controlled refrigerator, and in a glass carboy, so I don't think this can just be CO2 coming out of solution. These are bubbles coming out of a 1/2" ID blow-off tube, at a constant 3 per minute, so it's not like this is just a little random gas coming out.
It's hard to see in the carboy with the film on the glass from the blow-off, but I think it still has krausen on top. Should I leave it at 61 as long as it shows activity, or should I let it raise now (maybe around 70) to finish?
Thanks for your advice!