Fri Mar 11, 2011 6:06 pm
Depends on the temp at which you have been fermenting. Right? If it has been in the cool 60's then it will ferment for a longer time. I recently had the same experience with US-05, after 2 weeks at around 62 it was still bubbling away. I decided to take it out of the cooler into the ambient room temp (64-72) and let it finish out. I just kegged the beer today and it tasted nice and clean with no "hot" alcohol flavors so I am guessing that cool temps matter a whole lot for the growth part of the yeasts' life cycle, and matter less at the back end. Of course I am not speaking with any amount of authority and I have only made it through about 1/8 of Jamil's yeast book. To complicate matters more, I remember Jamil or Nathan talking about how Belgian yeast are special in that when you ferment cool they suppress certain esters over others, and sometimes they are not all that pleasant.
