Originally Posted by Calder
What temperature are you fermenting at? Do you have a temperature strip on the fermenter below the level of the wort? If it's in a basement, what is the floor temperature, not the air temperature.
It's just a thought. Don't know if it is your problem. 1099 can go to sleep if it gets cold, likes to be above 64 F. Initial fermentation activity will keep the temperature of the wort high, but once you get to about 50% attenuation, activity slows, and the wort cools.
Not entirely sure what the temperature was, as LHBS has been out of temperature strips since I started brewing again. It was approaching 80 in my apartment when I started fermenting, so I was packing frozen water bottles around the fermenter and put a towel around that. Crude, but I'd rather be too low than too high and it was the best I could do.
Unfortunately, this is a bit moot as I have become rather convinced the brew has been compromised with Lacto. This is a bit odd as I think this was one of my most sanitary batches ever, but from what I am reading the very cloudy look and very sour taste is probably the result of bacteria. So I'll probably be dumping