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Topics - guvna

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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!

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Yeast and Fermentation / Rousing Yeast
« on: November 11, 2009, 11:20:09 AM »
If anyone's unfamiliar with the concept, here's a nice piece on it: http://www.brews-bros.com/index.php/topic/921-rousing-yeast-aka-swirling/

My questions:

Even if we don't have a stuck fermentation, would rousing the yeast be a good thing? Other than keeping the yeast in suspension, would there be a benefit from driving off CO2 or sulfur components?

Also, even if there's still an active fermentation -- meaning there are frequent bubbles in the air-lock -- do we even need to worry about oxidation?

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