samuelzero
Well-Known Member
I brewed a three gallon batch of Pale Ale on Saturday. I pitched 7 grams of Safale US56 that had been rehydrated in 95 degree water. Unfortunately, I overcooled the wort, and pitched at around 60 degrees. I know this is not ideal. Overnight the temp rose to about 76 degrees.
The next day, there was a layer of Krausen, and I started to see airlock activity about 16 hours after pitching. At the fastest, I got one meager bubble every eight seconds or so.
The next day (today), I'm still seeing a bubble every 8 - 10 seconds or so. It seems to me that I should be seeing more activity.
Should I hold out for the bubbling to stop completely before pitching more yeast, or should I go ahead and do it now? I don't mind if it ferments slowly as long as it attenuates fully, but my gut is telling me that this one is going to turn out mighty sweet and have very little alcohol if I don't take action.
Opinions? If I was to repitch, how much dry yeast should I add?
Thanks, all.
The next day, there was a layer of Krausen, and I started to see airlock activity about 16 hours after pitching. At the fastest, I got one meager bubble every eight seconds or so.
The next day (today), I'm still seeing a bubble every 8 - 10 seconds or so. It seems to me that I should be seeing more activity.
Should I hold out for the bubbling to stop completely before pitching more yeast, or should I go ahead and do it now? I don't mind if it ferments slowly as long as it attenuates fully, but my gut is telling me that this one is going to turn out mighty sweet and have very little alcohol if I don't take action.
Opinions? If I was to repitch, how much dry yeast should I add?
Thanks, all.