MrBaloo
Well-Known Member
Hi all,
Brewed a amber extract batch with Danstar Windsor yeast last saturday, and noticed the bubbles seemed to stop early...??? Only bubbled for 1.5 days. Finally had a chance to test the gravity and it was at 1.030 SG. My beginning gravity reading was skewed because of stratification of the wort during filling.... recipe had me at around 1.055.
Doesnt appear to be any infection going on, and also brewed a porter extract using the same type of yeast, different packet and it is doing fine, still bubbling away. The amber has not bubbled in 3 days....
What to do? add more yeast? maybe I didnt shake it enough at the beginning..??? do I shake it up again ? Thinking it is the wrong time to add more oxygen, but LHBS guy thinks maybe it ran its course and died because of low oxygen...????
Baloo
Brewed a amber extract batch with Danstar Windsor yeast last saturday, and noticed the bubbles seemed to stop early...??? Only bubbled for 1.5 days. Finally had a chance to test the gravity and it was at 1.030 SG. My beginning gravity reading was skewed because of stratification of the wort during filling.... recipe had me at around 1.055.
Doesnt appear to be any infection going on, and also brewed a porter extract using the same type of yeast, different packet and it is doing fine, still bubbling away. The amber has not bubbled in 3 days....
What to do? add more yeast? maybe I didnt shake it enough at the beginning..??? do I shake it up again ? Thinking it is the wrong time to add more oxygen, but LHBS guy thinks maybe it ran its course and died because of low oxygen...????
Baloo