I brewed a milk chocolate stout from northern brewer on 4-13-13, everything seemed to be going as planned and this morning I didn't see any real activity I opened it up and still see a thick head of krausen on top, I guess let me back track I used wyeast smack pack 1332 northwest ale yeast, I also made a 16oz/.5 cup dme starter, I let that finish decanted, added fresh wort and did this three times so I could have a great starter for fermentation.i have been fermenting it at temps between 65--68 degrees as the package says 65--75 for optimum temp...now am I just being a newbie and being to hasty with this or is this something I need to worry about?? Thanks for all the help
Stalled fermentation??
- Thread starter salb29
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Relax,it's only been eleven days. It's likely still finishing up with that head of krausen. Give it till the two week mark,then check it with a hydrometer to see if it's at FG or close to it.
Word man. Finally got the coffee done & had a cup. Good ol' redneck rocket fuel!..
unionrdr said:
Yeah I'm still a newb lol I just saw some bubbles come thru the airlock....never had one go for so long but then again I did use a big yeast starter for it put new wort In yeast starter like three times
A stepped starter would give a healthy amount of yeast. My Moari IPA finally slowed down from Sunday's pitch this morning. A couple bubbles per minute @ 65F. The US-05 yeast is def a trooper even at lower temps. Anyway,it seems to be slowly fermenting it's way down to FG. Patience young jedi...
