I brewed a 1.096 on Friday and pitched it onto a slurry from a previous batch I did about 2.5 weeks ago. Fermentation took off and Krausen was in full bloom within about 6 hours (kruasen was hitting the opening of a 6.5g fermentor and I only had 3.5 gal in a carboy (I split a 7g batch into two carboys).
Anyways, by Sunday morning the airlock activity was already tremendously slowing down and I don't want it to die out on me and highly doubt it would be close to being done this soon. Am I just fretting over nothing?
I used WLP 0013 London Ale Yeast
Pitched at 66, let it stay around 68 until around Sunday AM and then let it go up to 70 at which I'm holding it there now.
I've been swirling the fermentors about 2-3 days daily just slightly to try and keep the yeast roused.
I haven't taken a reading yet.
This was an extract batch with 93% extract, the rest specialty malts.
Thanks for any suggestions.
Anyways, by Sunday morning the airlock activity was already tremendously slowing down and I don't want it to die out on me and highly doubt it would be close to being done this soon. Am I just fretting over nothing?
I used WLP 0013 London Ale Yeast
Pitched at 66, let it stay around 68 until around Sunday AM and then let it go up to 70 at which I'm holding it there now.
I've been swirling the fermentors about 2-3 days daily just slightly to try and keep the yeast roused.
I haven't taken a reading yet.
This was an extract batch with 93% extract, the rest specialty malts.
Thanks for any suggestions.