Originally Posted by Mojito
So I brewed this bad boy On Saturday. I followed the original Extract Recipe and used two packages of Windsor yeast.
The yeast started after around 14 hours and picked up quickly. After about 26 hours is started slowing down. Today (day 2) it is really slow. Bubble every 43 secs in the airlock.
Room temperature has been pretty constant at 71 degrees. I also have a Belgian Trippel brewing in the same room and its bubbling away happily.
Do I need to be concerned?
I had the same concerns after brewing this up on Friday, similar story, used 2 packages of WYEAST 1728 Scottish Ale™
and it was pretty slow to start, bubbled for a while, and then slowed way way down.
My OG was 1.066 (I used extra light DME in my recipe) and I tested it yesterday and it was still pretty high coming in at 1.030... I figure there's not really much else I can do other than wait and see in a couple more weeks.
It had a nice 6-8 inches of kreuzen on the top of it, so I know some fermentation occurred but I think it's either stalled or slowed down so much I can't tell if it's still fermenting or not. I've got a good 3" trub on the bottom.
Oh well, here's hoping for the best!