Jamil Weizen super-active!

Sun Oct 03, 2010 8:23 pm

Hey all. I'm into day 10 on the fermentation of Jamil's Weizen. Currently my gravity is 1.012 & the recipe calls for this being the final gravity. I'm super pumped, HOWEVER, there is still a shit-load of krausen. I have never had this happen with the few brews I've made. But this is the first time that I really nailed the starter, applied pure oxygen, and had constant ferm temp control. I know fermentation can continue for around 14 days, I just figured that the yeast would be quietly working instead of having a rager by now. Is this normal?! Maybe I have some wild, horny-ass yeast? It doesn't taste sour at all-just thinking out loud is all. I'll keep taking gravity readings over the next couple of days to see if its still dropping. Papa Bear is just a little worried/curious is all...I wanna drink this damn thing already!
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Re: Jamil Weizen super-active!

Sun Oct 03, 2010 10:13 pm

Funny thing about the weizen yeast (3068 esp.) is that 10-14 day primary krausen is pretty common, but the beer will be ready to carbonate very soon after it falls. So, even though the krausen lasts longer than many other ale yeasts (ie, 1056), it needs MUCH less time overall.

Give it a couple more days to drop, and then carb it up a couple-three days after.

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Re: Jamil Weizen super-active!

Mon Oct 04, 2010 4:57 am

Cool, thanks!
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Re: Jamil Weizen super-active!

Mon Oct 04, 2010 3:03 pm

That yeast (if I remember correctly) is a real "top cropper" too putting out huge krausens and airlock flooding fermentations! No worries as B-dawg said, just give it 14 days at your temps, then package and drink quickly!
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Re: Jamil Weizen super-active!

Mon Oct 04, 2010 5:33 pm

Give it the full 14 days. I lager my weizens for 3-4 weeks and love the results. If i remember correctly german brewers do not let the krausen fall back into the beer as it can lend bitterness. Definately cold crash the yeast out of suspension. German brewers filter out the fermentation yeast before conditioning and adding speise and fresh yeast.
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