JPKDetroit
Active Member
So I did my first all grain on Saturday. Despite a few new equipment issues everything went pretty well until it was time to chill the wort and pitch my yeast.
I have used ice baths with my mini mash / extract brewing for the past few years with no problem. I went through my normal routine, thought the wort was in an acceptable temp range, and about half way through pitching the yeast I realized that my work temp was higher than I thought. I took the temp to learn it was still around 100 (yikes!)
So I added some ice to bath and waited another ten minutes until it got down to an acceptable temp and pitched the remaining yeast.
I'm using Safale US-05. No starter on this batch. OG was 1.048
Everything appeared normal the first 48 hours but today (day 3, roughly 65 hours) the airlock has completely stopped bubbling. I recognize that it could still be fermenting and just not bubbling, but how do I know for sure?
Should I pop it open and take a gravity reading or just chill out and see where I'm at in a week or so?
I have a starter going w/ some San Diego super yeast for a brew I'm doing tomorrow. Would anyone think about pitching some of this 3 days in?
I have used ice baths with my mini mash / extract brewing for the past few years with no problem. I went through my normal routine, thought the wort was in an acceptable temp range, and about half way through pitching the yeast I realized that my work temp was higher than I thought. I took the temp to learn it was still around 100 (yikes!)
So I added some ice to bath and waited another ten minutes until it got down to an acceptable temp and pitched the remaining yeast.
I'm using Safale US-05. No starter on this batch. OG was 1.048
Everything appeared normal the first 48 hours but today (day 3, roughly 65 hours) the airlock has completely stopped bubbling. I recognize that it could still be fermenting and just not bubbling, but how do I know for sure?
Should I pop it open and take a gravity reading or just chill out and see where I'm at in a week or so?
I have a starter going w/ some San Diego super yeast for a brew I'm doing tomorrow. Would anyone think about pitching some of this 3 days in?