Supremely mediocre brewer
- Reaction score
It's been about 3 or 4 years since I last brewed but I started again last weekend. I'm brewing a Bavarian wheat using Safbrew WB-06 at 22C (should be yummy ). It's been fermenting for 8 days now and the SG is still dropping very slowly. I remember when I used to brew that they would mostly be finished fermenting in about 4 - 5 days. I know there's nothing wrong with a slow ferment and there's nothing to worry about, but I was wondering if different strains of yeast ferment at different rates (assuming they're all working at their optimum temp because, yes, I know temperature plays a large role here), or if the amount and type of fermentables plays a bigger role? Just wondering because I figure you can never know too much about what's going on, eh?