Subject: Problems with long ferment--WYeast 1056
Date: 1992-03-02 22:19:09 GMT
John C relates a problem with a loooooooooong fermentation using WYeast
1056. I'm a little relieved to read this, actually, since I've been
having the same problem. In fact, I've been having slow-starting prolems
with the yeast for several batches, but this is the first time it's gone
so slowly once fermentation began.
In my case, I split a 10-gallon batch into two carboys. The ale started
at 1.062. Carboy A is still obviously fermenting and is at 1.030. Carboy
B was clearing and looked done but was at 1.038. I roused it, warmed it
and added some wort/beer from Carboy A. We shall see. It has been three
weeks.! The beer tastes fine, just too sweet.
Dave Logsdon at WYeast says he will look at this yeast and determine if
he needs to go back to an earlier generation. If anyone else has
experienced problems like this with 1056, please e-mail me.
- --Jeff Frane (email@example.com)
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