MrsJones
Member
- Joined
- Jan 24, 2013
- Messages
- 15
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Hey all. I am still learning how to brew and have gotten great advice from you guys in the past, hopefully I can use the help I've gotten here to help out a newbie like me someday.
My questions have to do with primary fermentation temp and yeast. My husband and I brewed a taddy porter clone on Sunday. Right now, it is in an outdoor fridge with a temp regulator on it and has been between 62 and 68 degrees.
Question 1: Is this temperature about right? Reason I ask is, it is not vigorously fermenting as fast as other batches have. It has only been about 18 hours, but usually we see the start of activity by now, bubbles and churning and stuff. Seems also the the yeast has dropped to the bottom. Which leads me to my second question...
Question2: Is it possible for yeast to just sink without doing their thing? (We used White Labs WLP005 British Ale Yeast) There is a thin krausen layer on the top of the wort but no real bubbling and the airlock is still. Ahgain, it's only been 18 hours...should I do anything? Should I shake up the carboy, should I change the temp? Thanks so much in advance for any answers to these 2 questions. Any of your knowledge is very helpful.
My questions have to do with primary fermentation temp and yeast. My husband and I brewed a taddy porter clone on Sunday. Right now, it is in an outdoor fridge with a temp regulator on it and has been between 62 and 68 degrees.
Question 1: Is this temperature about right? Reason I ask is, it is not vigorously fermenting as fast as other batches have. It has only been about 18 hours, but usually we see the start of activity by now, bubbles and churning and stuff. Seems also the the yeast has dropped to the bottom. Which leads me to my second question...
Question2: Is it possible for yeast to just sink without doing their thing? (We used White Labs WLP005 British Ale Yeast) There is a thin krausen layer on the top of the wort but no real bubbling and the airlock is still. Ahgain, it's only been 18 hours...should I do anything? Should I shake up the carboy, should I change the temp? Thanks so much in advance for any answers to these 2 questions. Any of your knowledge is very helpful.