bacchusmj
Well-Known Member
brewed a brown ale on Friday, 1.052. Pitched a jar of WHite Labs Cali Ale washed yeast that was warmed to room temp before pitching. Placed in fermentation chamber set at 67 degrees.
Checked on it Monday morning, no activity in airlock, shut Chamber. Checked again Monday night and no activity, so I pulled the lid off and Ive got a pretty decent looking krausen. Put lid back on.
Checked on Tuesday, bubbling away.
Checked today at 5pm. No activity.
Aside from pulling the lid on Monday I have just let it sit.
Usually my primary fermentations are over in a day or two for 1.060 or less and 3-4 days for anything bigger. This is the first time in a while I didnt make a starter, but it was a fairly low gravity and a good bit of yeast. Should I be worried??? Any effects of such a slow kickoff/seemingly quick fermentation?
Checked on it Monday morning, no activity in airlock, shut Chamber. Checked again Monday night and no activity, so I pulled the lid off and Ive got a pretty decent looking krausen. Put lid back on.
Checked on Tuesday, bubbling away.
Checked today at 5pm. No activity.
Aside from pulling the lid on Monday I have just let it sit.
Usually my primary fermentations are over in a day or two for 1.060 or less and 3-4 days for anything bigger. This is the first time in a while I didnt make a starter, but it was a fairly low gravity and a good bit of yeast. Should I be worried??? Any effects of such a slow kickoff/seemingly quick fermentation?