Hi All,
Bit of advice please - I pitched yeast into the Sierra kit too hot @ 26c on sunday.
By Monday am, however, there was vigorous fermentation with healthy krausen but when I returned last night this had died down and there seemed to be a bit of a rotten egg smell (seems to have gone)This is the 1st time I am using bottled spring water and not tap water.
The gravity has dropped from 1.054 to 1.020 so there has been some activity but I wonder if it has stalled and the yeast stressed due to pitching temperature.
I have upped the temperature to 20c
Should I throw in some more yeast?
Any advice appreciated
Bit of advice please - I pitched yeast into the Sierra kit too hot @ 26c on sunday.
By Monday am, however, there was vigorous fermentation with healthy krausen but when I returned last night this had died down and there seemed to be a bit of a rotten egg smell (seems to have gone)This is the 1st time I am using bottled spring water and not tap water.
The gravity has dropped from 1.054 to 1.020 so there has been some activity but I wonder if it has stalled and the yeast stressed due to pitching temperature.
I have upped the temperature to 20c
Should I throw in some more yeast?
Any advice appreciated