KarmaCitra
Well-Known Member
Having some fermentation issues with a Berliner I'm fermenting with Wyeast 2565 (Kölsch). Hoping somebody has some insight. Here's the rundown:
Finished about a week ago, had heck of a time getting the pH down (long story, but the L Plantarum pills were past date so I had to use GoodBelly).
Once I did get it down to 3.4ish, I boiled like normal for about 30 mins to kill off the lacto, dropped temp to ~68°.
Pitched starter I made of clearly viable yeast (smack pack swelled, starter was milky, etc etc)
Now after 7 days my gravity went from 1.051 to 1.040. I know this is a good thing bc fermentation is happening, but what's the deal with the slowness of it? The last batch I did of the same recipe went from 1.039 to 1.008 in 11 days (I know, OGs are different, I overshot the boil this time so didn't collect as much and is a bit more concentrated).
I know I need to just let it do it's thing, I'm just concerned that I'm going to get to 1.030 or so and it's gonna just decide to stop there.
Any help/advice would be appreciated!
Finished about a week ago, had heck of a time getting the pH down (long story, but the L Plantarum pills were past date so I had to use GoodBelly).
Once I did get it down to 3.4ish, I boiled like normal for about 30 mins to kill off the lacto, dropped temp to ~68°.
Pitched starter I made of clearly viable yeast (smack pack swelled, starter was milky, etc etc)
Now after 7 days my gravity went from 1.051 to 1.040. I know this is a good thing bc fermentation is happening, but what's the deal with the slowness of it? The last batch I did of the same recipe went from 1.039 to 1.008 in 11 days (I know, OGs are different, I overshot the boil this time so didn't collect as much and is a bit more concentrated).
I know I need to just let it do it's thing, I'm just concerned that I'm going to get to 1.030 or so and it's gonna just decide to stop there.
Any help/advice would be appreciated!