Long Ferment Time
#1
Posted 21 March 2010 - 11:23 AM
#2
Posted 21 March 2010 - 11:34 AM
#3
Posted 21 March 2010 - 11:43 AM
yepthisFull details of your recipe and process would be helpfull alsoamd Welcome to our humble piece of the internetHave you been taking gravity readings?If not, then you should. That's the only reliable way to measure fermentation progress. Airlock bubbles only mean CO2 is escaping, and will continue to occur after fermentation is complete.
#4
Posted 21 March 2010 - 12:04 PM
#5
Posted 21 March 2010 - 03:52 PM
+1 on this one. Airlock activity means nothing and gravity checks are required along the way thats the only way to know if you are done. I would guess if you only left in primary for 3 days once you transferred you got more fermentation with whatever yeast carried over in the transfer. Again check your gravity and let that help you decide if you are done or not too.Have you been taking gravity readings?If not, then you should. That's the only reliable way to measure fermentation progress. Airlock bubbles only mean CO2 is escaping, and will continue to occur after fermentation is complete.
#6
Posted 21 March 2010 - 04:57 PM
What kind of yeast did you use? Usually, Pilseners use a lager yeast, and ferment in th 45-55 degree range.Note also that the tempature has been a constant 68-70 degrees and it is a Pilsner. So, I have the following questions:
#7
Posted 21 March 2010 - 07:59 PM
#8
Posted 21 March 2010 - 08:35 PM
#9
Posted 22 March 2010 - 06:33 AM
#10
Posted 22 March 2010 - 11:57 AM
#11
Posted 25 March 2010 - 07:35 PM
#12
Posted 26 March 2010 - 07:38 AM
#13
Posted 28 March 2010 - 06:24 PM
What kind of cloudy?Is is sort of "silky" or more particulate?MolBasser
#14
Posted 28 March 2010 - 06:26 PM
#15
Posted 01 April 2010 - 06:28 PM
#16
Posted 01 April 2010 - 06:41 PM
Whatcha wanna bet it wasn't a real lager yeast? That's pretty common in a lot of kits.68-70 is a tad high for a lager. Hope it turns out well.
#17
Posted 01 April 2010 - 08:51 PM
I'll bet it was an expired pack of Windsor, any takers?Whatcha wanna bet it wasn't a real lager yeast? That's pretty common in a lot of kits.
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