Beer Forum

Hello all,
I've had a Cal Common working for 10 days now. O.G. 1.056. I pitched a 1.75L starter just past kreusen(73 F) to a 6 Gal. wort(65 F). No major lag time, The following morning at 14 hours the kreusen was an inch and a half thick, but not yet full. carboy was(is) in a vessel for volume to maintain temp. I held a lower temp in the bath to bring the ferment to 62F. On the second morning, it broke loose. Upon waking, the airlock was clogging with the beer going bananas. I replaced the bubbler with a sanitized blow-off tube. That pretty much takes me to where I am today. the beer seems to be fermenting very slowly day to day. I replaced the blow-off today with an airlock and took a gravity reading of 1.028. the ferment temp has been perfect! It hasn't budged from 62-61 since day two. Any experienc ewith this yeast? My first Common. Thanks All.

Seems like a long time but you gravity is still kind of high at the moment. Just let it do it's thing and keep check the gravity daily. When you hit ur FG cold crash it and rack. I wouldn't sweat it though. You probably lost quite a few yeast cells when it bubbled over so it may take longer. If fermentation stops thats when you got a problem. Cheers

I think I would ramp the temp up a couple degrees per day for the next 4 or 5 days. This may rouse the yeast to finnish out the job and clean itself up as well. It's a Cal Common anyway so that just sounds right to me.

Let the yeast do there thing. They have there own schedule don't try and put them on yours.

Agree with the temp thing -- bump it up 2 degrees at 48 hour intervals and check it again in a week. Would also swirl the carboy to physically rouse the yeast.

Thanks. Still maintaining gravity, and consistent bubble. Wild Yeast? Thinking of racking to second and pitching a pint starter.