tbone
Well-Known Member
Second brew. OG was 1.066. An IPA from Midwest. Yeast used - Wyeast Smack Pack no starter. The fermentation took off after 6-8 hours and was pretty vigorous for 24-36 hours. It is now the 6th day and I am still getting a bubble every 30-33 seconds. Maybe I read too much, but I saw that a lengthy fermentation may be caused by introduction of either bacteria or wild yeast to the wort. They begin to ferment the unfermentable sugars.
I haven't taken a hydrometer reading since pitching the yeast last Tuesday. I am planning on racking to a Secondary(Clearing) fermenter on day 7.
When should I begin to worry? and Should I go ahead and rack to the Secondary on day 7?
I haven't taken a hydrometer reading since pitching the yeast last Tuesday. I am planning on racking to a Secondary(Clearing) fermenter on day 7.
When should I begin to worry? and Should I go ahead and rack to the Secondary on day 7?