Originally Posted by deitzberg
I just brewed my first batch of True Brew Pale Ale All Malt. About 8 or so hours after I put in the yeast I started to see the air lock bubbling. About 2 days later it has stopped bubbling. Now I have a satellite beer sitting with my fermentor so I can check the specific gravity every once and a while. I started out at 1.040 and now 5 days later I am down to 1.020. The bucket is by my bed so I can keep an eye one it very easily and I have not seen it bubble in a few days. I think that I may have added the yeast too early but the directions said I could have added it as early as 90 degrees. But from every thing that I had read 75 was a good target. If I did manage to kill the yeast should I get more and add it in? Also I realize that the airlock is not a good judge in when determining if the yeast is done but it just worries me.
If the SG is down 20 points, the yeast are not dead. I usually pitch my yeast when my wort is around 65 degrees, but even much warmer won't kill the yeast. You may just have some fruity flavors if it was too warm.
Just because you don't see airlock bubbling doesn't mean that things aren't happening inside. Try not to think about the beer for at least another 10 days, then open it up and take an SG sample.