QueenOfBattle
Well-Known Member
OK guys here's another "Yeast Stalled" question for you. On Wednesday I brewed a gallon of deschutes black butte porter and I pitched it with a half pack of 05. Got really good activity within 24 hours but since then it has seemed to stall. I asked the LHBS what temp I should be fermenting this batch at and was told 68/70 degrees. Temp was been within that since the start. I did have a lower mash temp at 150-153 (just didnt pay attention). I got the pre boil gravity but i did not get the post boil gravity.
Any thoughts? Should I just let it sit, or can it actually be done this quick?
Any thoughts? Should I just let it sit, or can it actually be done this quick?