The Virtual Beer Garden

The Brewers Journal
By Robert Chambers

Continental Pilsner Day Two

Day Two - 3:00 PM I get up and check the fermenter. A dense pad of almost white foam covers the top of the wort. It's been fermenting about eleven hours. I skim the krausen, give the wort a good stir and recover the pail. It smells great.
4:00 am I get home from work. There is wort on the wall, on the sides of the fermenter and on the floor. The airlock is full of wort. I pull the lid from the pail. The pad isn't nearly as dense, there is a lot of brown scum. I skim. I stir. I skim again, I stir again and skim again. After recovering the pail I clean the wall and floor.
6:00 am There is wort on the outside of the fermenter again. Repeat exercise above.
1:00 PM There is wort on the outside of the fermenter again. Repeat exercise above. I believe I am not having a problem with "stuck fermentation". The color of the wort is lighter than it had been. Although murky, I am getting a hint of the appearance of the finished beer. It smells good when I am stirring it. When I walk into the house it smells a little like a bar. I need to clean up more thoroughly.

Day Three

Any questions or comments about this article? Send them to Robert @ Robert_Chambers@msn.com