RickFinsta
Well-Known Member
Made my first dopplebock this weekend; 3 gallon batch at 1.095 OG, shooting for mid 1.020s FG. I used a stepped starter of 2206 (4oz. DME into 1 quart, fermented, cold crashed, decanted, repeated). I pitched the starter at high krausen at 60*F wort temperature and tossed the carboy into my 48*F chest freezer. After a few hours it was down to 54*F and already showing signs of active fermentation. The next morning (about 16 hours later) it was at 48*F and had a few inches of krausen, and was going at it like my ale fermentations (I use a lot of 1728).
I generally don't bother checking gravity, but was going to on this one so I could time my diacetyl rest. I guess I'm just wondering if anyone else has had this strain go freakin' crazy, and perhaps if I should try to get my fermentation chamber temps down a bit to try and get it to the low end of the range (46*F) and slow it down?
I'm starting to think yeast just really, really like my basement.
I generally don't bother checking gravity, but was going to on this one so I could time my diacetyl rest. I guess I'm just wondering if anyone else has had this strain go freakin' crazy, and perhaps if I should try to get my fermentation chamber temps down a bit to try and get it to the low end of the range (46*F) and slow it down?
I'm starting to think yeast just really, really like my basement.