Originally Posted by SD-SLIM
All yeast act different, even ones from the same strain....however I would make sure you are fermenting at the correct internal temperature, because this yeast gets real slow when it's too cold.
Didnt get around to a reading, but went ahead and added the Limeade, bubbling started back up in a hour.
As for internal temp 76*F at night, and about 79*F during the day.
Once this second phase of krausen dissipates I'll do a actual reading to see how it looks. Looks like beer, smells like beer, all good in my book so far.
EDIT: SG was 1.046 and after 5 days down to 1.012. Which includes the addition of Simply Limeade. Flavor is subtle banana with a refreshing lime flavor. Smell is mildly appealing, and color is limeade. Should be ready to bottle between the 15th and 18th. The yeast cake is the coolest part about this recipe, yeast then lime pulp then more yeast. Still amazed that my fermentation didn't start off as vigorous as previous hefe's.