Subject: Very long secondary fermentation
Date: 1989-11-14 18:22:22 GMT
Despite being urged to "Relax, don't worry, have a homebrew", I'm a bit
concerned about the batch that is currently undergoing secondary fermentation.
This batch (a San Francisco Steam style) is being held at a relatively constant
60 degrees farenheit, and contains a *lager* yeast. The primary fermentation
was vigorous, and I transferred to the secondary fermenter after about 4 days.
What worries me is that after 3 weeks in the secondary fermenter, there is
*still* a gentle, but constant, stream of bubbles emerging... indicating that
fermentation is not complete.
Isn't this a rather long secondary fermentation---even for a lager yeast?
Thanks in advance,
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