The forever fermentation

[iadams]

I brewed this batch of Kolsch on July 3rd. Ther ferment was vigorous within 24 hours, but I still have activity every 3 seconds or so on the airlock. Is it normal to go for so long?

 

[david_42]

Just a guess, but I suspect you are pushing the ABV limits of the yeast. What can happen is the ferment does very well, then most of the yeast can't handle the alcohol & die. The few survivors keep chugging for a long time.

 

[sirsloop]

have you checked the gravity? Pop the top and see where its at!

 

[iadams]

I have not checked the gravity. I was under the impresssion that it doesnt matter what the gravity is if it's still going, since if I keg/bottle it I am asking for trouble

Ian

 

[Exo]

A lot could depend on your fermentation temp. If it's at the bottom end of the yeast's viability it could take a while.

Two of my ales are fermenting in the low sixties in their respective secondary carboys. It's taking a while, but I'm positive it's because of the temp. In fact, one of the ales is fermenting with a yeast called "Forbidden Fruit" and I moved it to a shelf to warm it a bit...up to 64deg. or so.

 

[iadams]

Temp has remained at a steady cellar 71F

 

[mbreen01]

Have you racked to secondary? If not, try racking and then measure a gravity during the transfer. If it looks like you have a ways to go, then secondary is the place you want to keep it.

Marc.

 

[iadams]

It tasted fine at bottling.....no off flavors. I am not sure I like the recipe. It will be good, but not quite what I was looking for. Maybe it'll pick up some character in the bottle/

Ian

 

[cweston]

It tasted fine at bottling.....no off flavors. I am not sure I like the recipe. It will be good, but not quite what I was looking for. Maybe it'll pick up some character in the bottle/

Ian

I've never brewed a Kolsch, but those that have rpeatedly say that it tastes very "meh" at bottling time and benefits considerably from several weeks of cold storage.

 

[iadams]

Thanks for the info. This is my first beer 'without color', I have only brewed oatmeals, nut browns, stouts....which have all tasted quite nice at bottling. I guess a lighter beer gets a lot of flavor from carbonation, mouthfeel, and ageing?

Thanks a million for all the help.
Ian