motobrewer
I'm no atheist scientist, but...
Made a pretty standard 1.050 scottish ale and fermented with 1728. Made a 1L starter 48 hours before pitching. I left it at room temp the entire time and pitched the whole starter.
I aerated with a 2 micron stone for 60 seconds. My fermentors have a thermowell with a temperature sensor.
Cooled the wort to 60.4F and pitched 2pm on saturday. Started fermenting within a few hours. Over the course of sunday it had built up a nice thick krausen, and had risen to 65.2F. I put it in a tub of 61F water because I didn't want it to get much over 65/66. It held nicely at 64.5F.
Monday morning I woke up and it was still very active and it had climbed back up a bit to 65.2F, which I was fine with. But I came home after work and found the krausen completely and totally fallen and airlock activity slowed way down.
I know I need to take a grav reading but has anyone had this experience with this yeast? I've never used it before but what I usually read is long ferments instead of short ones.
I aerated with a 2 micron stone for 60 seconds. My fermentors have a thermowell with a temperature sensor.
Cooled the wort to 60.4F and pitched 2pm on saturday. Started fermenting within a few hours. Over the course of sunday it had built up a nice thick krausen, and had risen to 65.2F. I put it in a tub of 61F water because I didn't want it to get much over 65/66. It held nicely at 64.5F.
Monday morning I woke up and it was still very active and it had climbed back up a bit to 65.2F, which I was fine with. But I came home after work and found the krausen completely and totally fallen and airlock activity slowed way down.
I know I need to take a grav reading but has anyone had this experience with this yeast? I've never used it before but what I usually read is long ferments instead of short ones.