Subject: Re: Very long secondary fermentation
Date: 1989-11-15 17:19:26 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,
We just did up a batch of "steam" beer and it took about that long to ferment.
It seems to have come out OK; we tried a bottle of it last weekend (1 week
after bottling) and it was still green, but tasted as if it were going
somewhere. Excellent amber color, at least.
David L. Smith
FPS Computing, San Diego
ucsd!celerity!dave or firstname.lastname@example.org
"Repent, Harlequin!," said the TickTock Man
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