Kegged some truly awesome beer yesterday, an Amber German Lager. It was so good, we were sampling it right out of the fermenter.
Harvested the yeast (3rd Gen, 34/70), in a large glass jug with an airlock. It is being stored in a spare kegerator, at 36-38F
But it is now fermenting like crazy, with a large thick krausen built up, and bubbling away. Is this to be expected? My other yeasts in storage (same location) are pretty much dormant.
Its not unheard of.
Was it harvested before FG was reached? If not, what is it eating?
FWIW, I liked your previous avatar better, as a rule commercial aircraft just aren’t as sexy as the old warbirds :).
Possibly the oxygen, and stirring effect of the harvesting(think rousing) is having a stir plate effect. In that in a stir plate you are artificially keeping the yeast suspended in solution which leads to lower than normal gravity rates. Cold fermented bread dough is a thing (a highly recommended thing at that) so that would mean we can see fermentation at cold temps.
We did not take a FG reading…just went by taste. It “tasted” like it was ready!
OG 1.051. Brewed 21 days ago.
That is of course a possibility, but by the description of the amount of fermentation activity I’d be quite surprised if 3rd Gen 34/70 pooped out with that much fermentable sugar remaining. Since they didn’t actually verify by testing that fermentation really was complete, I think my question was answered.
Yes, for sure. I just change them up from time to time. It is very hard to get one to “fit” correctly, without being compressed or stretched. My current Avatar is a picture of the replica P-51D Mustang we are building.
We are confident that beer was fully attenuated. There was no residual sweetness noticed, and was very well balanced. My brewing partner agrees this was perhaps our best effort yet.