renderit

Recipes 

I started a batch of Oatmeal Stout with an OG of 1.074 on 12/5. I would like to get it down to the 1.014 range. It was pitched with a starter of Windsor dry yeast. I expected the Windsor would not take it all the way down and I would add Nottingham dry on 12/10 (which I did). Before adding the Notty the SG was holding in the 1.036 range and the krausen had fallen after 4 days.

I am not seeing any activity. Would you expect a second active fermentation? The SG is falling - it is at 1.024 as of a few minutes ago.

Do you think this will work.

Nateo

Recipes 

If the SG is falling, then you have fermentation. You probably won't see any krausen again, but the yeasties will keep eating away at the sugars.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/