tbriggs
New Member
Started fermentation on a partial-mash English-Style Brown Ale, and I'm seeing a very slow, un-turbulent (but, I don't believe completely stuck) fermentation. Wondering if I should repitch yeast...O.G. @ start was 1.043, after 96 hours, I'm only seeing 1.036.
A bit of agitation of the fermenter @96 hrs. produced a bit of pressure immediately through the airlock that tapered off. Never saw any vigorous fermentation within the first 30 hours...but I am seeing a little pressurization of the bucket...enough to percolate when I press down on the lid, but not enough to bubble itself. Temp has been pretty consistent...pitched at 70 degrees F, but it might have cooled to 62 w/in the first 24 hrs. before I got it stable at 68.
Here's the wort details:
7 lb. Dark Malt Extract Syrup
1/2 lb. Crystal
1/4 black patent
Pitched 1 vial of White Labs' Manchester Ale Yeast: Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer
NOTE: I did bring the liquid yeast out of the fridge a little early (it had ~6 hrs. to come to room temperature), so about 1/4 fizzed out a little before pitching.
Thoughts?
A bit of agitation of the fermenter @96 hrs. produced a bit of pressure immediately through the airlock that tapered off. Never saw any vigorous fermentation within the first 30 hours...but I am seeing a little pressurization of the bucket...enough to percolate when I press down on the lid, but not enough to bubble itself. Temp has been pretty consistent...pitched at 70 degrees F, but it might have cooled to 62 w/in the first 24 hrs. before I got it stable at 68.
Here's the wort details:
7 lb. Dark Malt Extract Syrup
1/2 lb. Crystal
1/4 black patent
Pitched 1 vial of White Labs' Manchester Ale Yeast: Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer
NOTE: I did bring the liquid yeast out of the fridge a little early (it had ~6 hrs. to come to room temperature), so about 1/4 fizzed out a little before pitching.
Thoughts?