BeerBorg

Haven't used dry yeast in over a year but did Friday on a 1.052 OG beer. I rehydrated and pitched and since it was a full batch, tacked on a blow tube just in case. By 10 pm Friday night, she was starting. The next morning, she was going steady. Today, almost 4 days later, she's still going. I used to use 05 alot but I don't remember it taking so long. Many who did the same recipe I'm doing went from fermenter to keg in 14 days. Sure, that could still happen, but was not in my plan anyway.
I know fermentation continues long after we see airlock activity and a few of the liquid yeast I've used acted this way but my 1.075 beers are usually quiet by now. And I would think with a mash of 152, and shorter sugars to ferment, fermentation would be pretty quick.

I was seeing my airlock bubble for a week straight on my pale ale, and it's a 1.060 OG. But like you said, it took about a day and change to see the bubbling, but the fermometer was reading increased temperature within 6 hours.

Yeast beasties... Just when you think you know them, they take delight in proving you don’t.

I use S-05 quite a bit. I've notice that it is pretty hard core bubbling the day after I brew, then it gradually slows over the next few days.

How does it look tonight?

alb wrote:Yeast beasties... Just when you think you know them, they take delight in proving you don’t.

ain't that the truth?

I have to say the last couple times I have used 05 it seemed to go nice and steady. Not slow, but seemed to just keep on truckin'. I don't normally see activity almost a week into the ferment. Usually things are coming to a slow end by day 4-5. That's what I have noticed with it lately.

Yep, this morning it was still doing a slow jive but this afternoon, all the staring in the world showed no activity. I just worry too much about my children.

Do others get the kind of flocculation that I have been getting? Even after 3 weeks in the fermenter, the trub from US-05 has been more clumpy than settled, and sometimes clogs the spigot. I have liked its fermentation, but the flocculation makes it tempting to try an alternative.