BILLY BREW
Grandmaster Brewer
did a Dorty back on January 3rd, and it is still fermenting (and nicely) but it is going on 14 days and I am afraid I may get a bit of off flavor if I continue to let it go.
I used a Bavarian lager yeast (2206) and have it at 55 degrees.
Funny thing is there is plenty of kraeusen but no venting coming out of my air lock.
The smell out of the airlock is really nice, so i don't have any crud in it. But I was wondering whether any of you fine folks have had the same issue with long ferments?
I used a Bavarian lager yeast (2206) and have it at 55 degrees.
Funny thing is there is plenty of kraeusen but no venting coming out of my air lock.
The smell out of the airlock is really nice, so i don't have any crud in it. But I was wondering whether any of you fine folks have had the same issue with long ferments?