InAthensGa
Member
I brewed a batch of stout the other day and pitched my yeast starter as it is a higher grav beer and unfortunately has experienced a weak fermentation. Fermentation started about 12 hours in to it and has quit already 48 hours later. Is this very normal? The CO2 coming out of the airlock was pretty steady for a day but then started to slow down too soon in my opinion. I'd figure the fermentation would be super strong but it wasn't.
My theory is that the yeast cake or clumps just sunk to the bottom of the wort and was never suspended long enough. Do you think adding some more yeast at this point would help? I'm afraid the lack of aeration in the wort won't do it much good.
THanks all!
My theory is that the yeast cake or clumps just sunk to the bottom of the wort and was never suspended long enough. Do you think adding some more yeast at this point would help? I'm afraid the lack of aeration in the wort won't do it much good.
THanks all!