Brewed a Irish Stout Kit on Sunday...changed up the recipe to add 8 oz. of Cocoa at last 30min of boil. Fermentation started great first 24 hours then fizzeled out and is very slow. Temp is a about 70deg. Still fermenting but very very very slow....should I transfer to sec now. It will only be 4 day tomorrow?
Was planning to rack to secondary on top of 3lb of pureed cherries but am concerned that the batch may be bunk. Any ideas?
Have you taken hydrometer readings or are you relying on the airlock? Don't trust the airlock, it's decieving.
I'm 100% sure it's fine. Let it go. I've had beers take a month before they were done fermenting. Even then, you want to let them rest for an extra week or so. I realize you want to taste the homebrew as fast as possible, but trust me (and everyone else on the board) when we tell you to be patient and wait. After you bottle, wait at least 3-4 weeks to drink it. Stouts taste much better with time. 3-6 months should do great for it.
__________________ He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.
Just realized that the kit had two yeast packets, the ingredient list only listed one, only one was pitched, should I add the second one, or just forget it at this point? Why would they list only one packet but give me two....
Don't worry...I am still patient and gonna ride it out all the way...
Fermentation Stalled?
Linear Mode
