fermenting and conditioning time for pilsner

[bazooka]

hello all, I have completed my first successful batch of coopers ale (I did not follow the directions, but instead went with the info. I received from this board), and it tastes GREAT!!!! I am now in the process of making a pilsner, and noticed that it seems to ferment a lot slower, and for a longer period of time. The bubbles in the airlock have slowed right down now (it's been just over a week), and I have racked the brew into a carboy. How much longer should I leave it in there, and once I bottle, how long does a pilsner usually take to condition???

[paul84043]

Aren't pilseners lagers? Are you using a lager yeast or an ale yeast?
Lagers will ferment much slower and also need to be fermented in the 50 degree range.
If you are using an ale yeast, then I don't really know what to attribute the slow ferment to.
Was your yeast liquid or dry?
I have a belgian dubbel that took forever to ferment and I never did understand why. It turned out fantastic though.

[bazooka]

....I'm not sure what kind of yeast it was, the packet came with the malt extract kit, it did not specify??? the temp. that the beer is fermenting in right now is about 70 degrees.

[paul84043]

Well..if it is a lager yeast, it will ferment much slower. It will still turn out fine at 70F, but it will be much more citrusy and maybe have hints of wine.