Shwagger
Well-Known Member
I am sure this has been answered 10465 times, and if you can link me to it that would be great
The last few brews I made I have been using liquid yeast, both Wyeast and WL. I have used starters and no starters, and everything seemd like it was working fine.
After pitching the liquid yeasts, the fermentation starts within hours, slows within 24 hours, and by 36 hours its slowed to a crawl or stopped.
With the dry yeasts, nottingham and safale, the fermentation is crazy for 2-7 days.
Right now i Have a red going, used 1048 Wyeast, no starter this time, and the bubbling died out after 48 hours.
The last brew I used a WL with a starter, that did the same thing, and it was waaaaay too sweet to drink. Hops werent on the low side either.
I am sure it is fine, but just want reaffimration
The last few brews I made I have been using liquid yeast, both Wyeast and WL. I have used starters and no starters, and everything seemd like it was working fine.
After pitching the liquid yeasts, the fermentation starts within hours, slows within 24 hours, and by 36 hours its slowed to a crawl or stopped.
With the dry yeasts, nottingham and safale, the fermentation is crazy for 2-7 days.
Right now i Have a red going, used 1048 Wyeast, no starter this time, and the bubbling died out after 48 hours.
The last brew I used a WL with a starter, that did the same thing, and it was waaaaay too sweet to drink. Hops werent on the low side either.
I am sure it is fine, but just want reaffimration