shrews824
Well-Known Member
Hey guys/gals,
I'm sure this has been discussed ad nauseam before but I wanted to get some opinions.
Ok, brewed a brown ale on Sunday. Got it chilled down to about 64F and pitched the yeast and threw it into the fermentation chamber (small freezer w/ inkbird controller). Woke up yesterday morning (Monday) and checked on it and it was beginning to ferment. Went to work, came home at lunch and checked on it one more time. This thing was going to town!!! Looking beautiful and healthy. Big head of Krausen, excellent color, etc. Came home after work, same thing. Looking great!!! Woke up this morning (Tuesday) and checked on it and fermentation has basically ceased. Krausen has settled and a still a few bubbles coming through the blowoff tube, but nothing like I would have anticipated.
I used Lallemand London English Ale yeast (dry). It was well within its expiration date and I'm fermenting at around 66/67F and the yeast, according to the website, does its best work between 65F-72F. Now, when I use Kviek it obviously can blow through fermentation in a day or two, but I've never had this happen with anything else.
Any idea what could be happening? Am I still good? Or is there something I should do?
Appreciate any feedback guys/gals.
Thanks,
Scott
I'm sure this has been discussed ad nauseam before but I wanted to get some opinions.
Ok, brewed a brown ale on Sunday. Got it chilled down to about 64F and pitched the yeast and threw it into the fermentation chamber (small freezer w/ inkbird controller). Woke up yesterday morning (Monday) and checked on it and it was beginning to ferment. Went to work, came home at lunch and checked on it one more time. This thing was going to town!!! Looking beautiful and healthy. Big head of Krausen, excellent color, etc. Came home after work, same thing. Looking great!!! Woke up this morning (Tuesday) and checked on it and fermentation has basically ceased. Krausen has settled and a still a few bubbles coming through the blowoff tube, but nothing like I would have anticipated.
I used Lallemand London English Ale yeast (dry). It was well within its expiration date and I'm fermenting at around 66/67F and the yeast, according to the website, does its best work between 65F-72F. Now, when I use Kviek it obviously can blow through fermentation in a day or two, but I've never had this happen with anything else.
Any idea what could be happening? Am I still good? Or is there something I should do?
Appreciate any feedback guys/gals.
Thanks,
Scott