RedemP Posted August 15, 2012 Share Posted August 15, 2012 hi brewmasters, just a quick question on the expected fermentation time for the recent receipe of the month kit. have brewed a few coopers euro lagers before and these went 3 weeks at 14-16deg. have had this at 14-16 degrees for 4 wks 1 day now, and bubbles still covering over half of the surface and consistently rising. havent taken a hydro reading due to the bubbling but was wondering if all is good as i would have thought the additional yeast would have made for a faster ferment. thomas coopers pilsner 1.7kg ldm 1kg 20.5 litres kit yeast & w34/70 (7g + 15g) dry hopped the saaz day 5 thanks. Link to comment Share on other sites More sharing options...
ash Posted August 15, 2012 Share Posted August 15, 2012 I would take a reading Redem [bandit] Link to comment Share on other sites More sharing options...
Guest Posted August 17, 2012 Share Posted August 17, 2012 Yes, only a hydrometer reading will confirm if your brew has finished or not. Link to comment Share on other sites More sharing options...
RedemP Posted August 17, 2012 Author Share Posted August 17, 2012 took a reading today and its at 1.008, with small bubbles still consistently rising to surface. og was 1.048 - will check again on sunday. the euro lagers went to 1.010 with only the kit yeast (and half of the ldm) i noticed they call the w34/70 a dry lager yeast - is this referring to a dry enzyme which could be driving the sg down to these levels? thanks guys. Link to comment Share on other sites More sharing options...
Hairy Posted August 17, 2012 Share Posted August 17, 2012 i noticed they call the w34/70 a dry lager yeast - is this referring to a dry enzyme which could be driving the sg down to these levels? No dry enzymes are added. It is referred as Dry Lager Yeast because it is in a dry format (ie. dehydrated). This is to distinguish it from liquid yeasts. The FG is affected by the ingredients used and the attenuation of the yeast. Some yeast attenuate further than other yeasts ie. they eat more sugar before calling it quits. Link to comment Share on other sites More sharing options...
RedemP Posted August 18, 2012 Author Share Posted August 18, 2012 thanks for clearing that up hairy. so i found an info sheet on the w34/70: http://www.fermentis.com/fo/pdf/HB/EN/Saflager_W-3470_HB.pdf and it says the final gravity is 'medium' - allowing for variances in ingredients, what kind of fg range would this indicate? Link to comment Share on other sites More sharing options...
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