OK, I am a noob so I might just be freaking out, but I have to ask cause it is killing me. I brewed last saturday night (Saison) so now it has been 6 days. I re-hydrated a dry yeast, but I might have done it wrong. I only let it set for about 6 minutes and I used room temp to cool water, not warm or hot. Fermentation took off like crazy after about 8 hours. Day day three it had slowed to a crawl. I took a sample and the temp had dropped down to about 64 degrees so I thought maybe it was just a little on the cool side and moved it to a warmer room in the house. After a day in that room it still seemed to be moving too slow (about one bubble every 2 minutes or so) and when I felt the carboy it was still kind of cool. I didn't take it another sample but thought best to move it again to another warmer room (closet) and see what happens. Now it seems as though fermenation has completely stopped. I watched it for about 6 minutes this morning and no bubble at all. I can't imaging that I have acheived complete fermentation in 6 days!!
So here are my questions:
1. Did I mess it up by trying to hydrate the dry yeast
2. Did moving it around too much cause an issue
3. Should I pitch another dry packet of yeast
4. Should I do nothing and stop hovering over my carboy
Let me know what you experts out there think.
Thanks - Mess~