I made my first batch of ale yesterday. Fermentation began quickly and bubbled vigorously for twelve hous and has now slowed dramatically or stopped. Should i pitch more yeast? If so, should aerate the batch? If so, what is the best way to aerate? Please help!
Yeast question
- Thread starter E2CPete
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Chattan
Well-Known Member
Welcome!
If you are doing a pale ale, not an IPA, then the fermentation sounds about right. The higher alcohol, the longer it takes to ferment as in an IPA.
If you are doing a pale ale, not an IPA, then the fermentation sounds about right. The higher alcohol, the longer it takes to ferment as in an IPA.
chickypad
lupulin shift victim
Leave it be, you generally don't want to aerate once fermentation has begun. Ales can ferment quickly, especially at higher temps, and also remember fermentation can still be continuing even without much visible sign. What temp were you fermenting at?
