So, I started my first batch (5 gal) of beer (Badger Amber Ale) on Saturday. Everything seemed to go perfect, and easier than expected. I didn't notice active fermentation (fermentation lock bubbling) until Sunday evening (about 26 hours after pitching the yeast), and when it started, it was going pretty good. I noticed it slowing down quite a bit on Monday and by Tuesday, it seemed to be nonexistent. I pried the cover open a crack and peeked inside and there was still a frothy head on the brew. Just wondering if this seems like a low amount of fermentation lock activity to have seen? I was expecting it to be active for a few days and then start to slow down.
-Used 11g Nottingham Dry Yeast (I will be using liquid in the future)
-Temp of fermentation pail is about 66F
-Wort was aerated through strainer, not a diffusing stone (is this worth purchasing??)
-Used 11g Nottingham Dry Yeast (I will be using liquid in the future)
-Temp of fermentation pail is about 66F
-Wort was aerated through strainer, not a diffusing stone (is this worth purchasing??)