Harvested some yeast from the bottom of 2 750mL bottles of Ommegang. Stepped up the starters over the course of ~10 days. Had a nice thick layer of yeast. Starter tasted good (although it never fermented dry). Brewed a Hennepin clone.
8# Pilsener
3# 2 row
2# Corn sugar (last 15 minutes)
Mashed at 154 for 70'
OG 1.066
Took a while for the beer to take off at 74. Aerated by shaking very well for 5 minutes and pouring into the carboy from a good height. I had steady airlock activity after ~6 hours but it took almost 60 hours to show any real krausen. At peak krausen had a nice healthy looking 3 inch krausen. Not as robust as some people say, but I wasn't too worried. After about a week the krausen fell almost completely. Temp had risen to ~78 during fermentation. I just check the gravity this morning, just to see, and it is only at 1.050. Should I just keep rousing the fermenter? I know some people have said 410 is a slow starter, but does it ferment out slowly too? I know yeast color doesn't mean too much, but some of the videos I have seen online have 410 as really white, this stuff is a darker tan color but the yeast layer is probably 3 inches thick now. I am going to leave it, obviously, but just wanted to see if there is anything I can do to help it along.
8# Pilsener
3# 2 row
2# Corn sugar (last 15 minutes)
Mashed at 154 for 70'
OG 1.066
Took a while for the beer to take off at 74. Aerated by shaking very well for 5 minutes and pouring into the carboy from a good height. I had steady airlock activity after ~6 hours but it took almost 60 hours to show any real krausen. At peak krausen had a nice healthy looking 3 inch krausen. Not as robust as some people say, but I wasn't too worried. After about a week the krausen fell almost completely. Temp had risen to ~78 during fermentation. I just check the gravity this morning, just to see, and it is only at 1.050. Should I just keep rousing the fermenter? I know some people have said 410 is a slow starter, but does it ferment out slowly too? I know yeast color doesn't mean too much, but some of the videos I have seen online have 410 as really white, this stuff is a darker tan color but the yeast layer is probably 3 inches thick now. I am going to leave it, obviously, but just wanted to see if there is anything I can do to help it along.