Show Posts
1
Yeast and Fermentation / German Ale Yeast 1007
« on: November 16, 2009, 07:45:15 AM »
I made what I hope will turn out to be a Dusseldorf Alt about a week ago. With a slightly higher OG at 1.065, it fermented at 58F for a week down to 1.012. Tasting the sample, it's pretty sulfury. I heard this may be typical for lager styles, and cooler temperatures in general. I've since increased the temperature to 63F to get it to finish out.
I don't secondary, so was just wondering how long I should let it sit in primary (assuming it's done fermenting and crashed to 32F) before bottling? If I bottle too soon, would there be a greater likelihood for a sulfury beer?
I think the only real way of knowing for sure would be to test every few days, but is there a typical period of lagering for these types of beers? I'd prefer to get this carboy out of my chest freezer asap so that I can get something new in there!
I don't secondary, so was just wondering how long I should let it sit in primary (assuming it's done fermenting and crashed to 32F) before bottling? If I bottle too soon, would there be a greater likelihood for a sulfury beer?
I think the only real way of knowing for sure would be to test every few days, but is there a typical period of lagering for these types of beers? I'd prefer to get this carboy out of my chest freezer asap so that I can get something new in there!