Bradmont
Well-Known Member
So I brewed a batch of O Flannagan's stout on Saturday & fermented with a packet of Nottingham. It took about 36 hours to show any signs of krausen or airlock bubbling, and the krausen only lasted a day and didn't get more than an inch high. I was kind of afraid I had a bad pack of yeast, so I took a sample today and the SG is down to 1.016 from 1.043 (I overshot my volumes a bit). This is just my fifth batch, but all of my others have had really thick krausen and very vigorous fermentations, so I was wondering what was different this time. Is this normal for this yeast? Is it because of a slightly lower OG? This is also the darkest beer I've done so far, could that be the difference?
The beer already tastes good, so I'm not worried about it, just looking to fill in my understanding a bit.
Thanks!
The beer already tastes good, so I'm not worried about it, just looking to fill in my understanding a bit.
Thanks!