pretty sure im dealing with wild yeast for the first time. my dunkelweizen is down to 1.010 at 6 days…and that has never happened. always lands 1.013-.015. i had a hunch my starter was a little funny tasting and i ignored my gut…crap >:(
perhaps it’ll be a happy accident. you can always hope.
yeah i wasn’t shooting for a lambicweizen :o
better than a beetweizen!
and it’ll probably only be a bit bretty or a bit lactic. not full on lambic funky
leaning lactic for sure
Add some fruit for an interesting touch…
I find German wheat beer and non-flocculating ale strains to be incredibly fast fermentors. I can have a hefeweizen done in 5 days pitching at 58 degrees and ramping up. I use the chimay strain for a Belgian wheat which is our flagship beer and I can have that beer fully fermneted, carbbed and kegged or bottled in under 10 days.
Normally I find infections don’t increase fermentation time rather they creep up slowly and chug along in the back ground.
So a 6 day fermentation sounds about right to me.
false alarm on the account of stupid brewer. first, i took another reading about 5 minutes ago and realized two things about my reading yesterday:
- i used the wrong hydrometer -one i have is dead on and the other reads .002 low, and i used the .002 low yesterday and didnt adjust for temp…thats another .001
- pretty sure i got a snort of starsan in my taste yesterday-likely forgot to empty the 1/4 inch in my test tube before filling.
my reading just now is 1.013- a touch lower than i like but that can be explained in mash temp i think. and the taste- well spot on to my expectations. happy morning ;D
Good to hear all is well. Nothing more frustrating than ending up with a potentially infected brew.
Ending up with a perfectly good brew and dropping and breaking the carbon and spilling it all down the carpeted stairs while carrying it to the kitchen to keg? Way more frustrating, trust me. 
Yeah you win- recent or past blunder?
7 or 8 years ago. Been several mishaps like that. That was the worst though since I had to tear up the carpet.
Ouch!
That sucks!
Major - I feel your pain - so I won’t primary in the basement any more. Carpet and beer just don’t mix. The garage is my fermentation space anymore! Either using chest freezer or brew heatwraps for temperature control allows me to set the rule that beer can only come inside the house in a keg or a pitcher!
Carpet! How retro.
Frankly the genius who thought of putting upholstery on floors should be shot
Aside from one finished part of the basement the carpet on the stairs was the only carpet in the house. Upstairs all hard wood floors. Down stairs now all tile. 100% Carpet Free.
How about bumping one carboy full of triple decocted German pils into another containing the same and shattering both of them?
Dang. Maybe that’s when you stopped believing in decoctions.
I was much luckier when I bumped two carboys together. One of them cracked from top to bottom, but the beer stayed inside long enough for me to rack it out.
Hopefully, you did not sustain a serious injury.